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To make these muffins, gather the following main ingredients: - 1 cup pumpkin puree - 1 cup apples, peeled and diced - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground cinnamon - ½ teaspoon ground nutmeg - 1 cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - ½ cup milk - 1 teaspoon vanilla extract These ingredients create a tasty blend of flavors. The pumpkin gives moisture, while the apples add sweetness and texture. For a crunchy topping, use these ingredients: - ½ cup rolled oats - ½ cup all-purpose flour - ¼ cup packed brown sugar - ½ teaspoon ground cinnamon - ¼ cup cold butter, cubed This streusel adds a nice texture. The oats provide a hearty crunch, and the cinnamon gives a warm spice. You can make a few swaps if you need to. Here are some tips: - Gluten-free flour can replace all-purpose flour for a gluten-free option. - Applesauce can substitute for some oil to cut fat. - If you lack pumpkin puree, use mashed banana or sweet potato. - For a dairy-free version, use almond or oat milk instead of regular milk. These swaps can help if you have allergies or dietary needs while keeping the muffins delicious. {{ingredient_image_2}} First, you need to preheat your oven to 375°F (190°C). This helps the muffins bake evenly. While the oven heats, prepare your muffin tin. You can use paper liners for easy cleanup. If you prefer, lightly grease the tin with butter to help the muffins slide out easily. For the streusel topping, grab a medium bowl. Combine ½ cup of rolled oats, ½ cup of all-purpose flour, and ¼ cup of packed brown sugar. Add ½ teaspoon of ground cinnamon for flavor. Next, cut in ¼ cup of cold butter until it looks like coarse crumbs. Set this mixture aside so the flavors blend. Now, take a large bowl to mix the dry ingredients. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add 2 teaspoons of ground cinnamon and ½ teaspoon of ground nutmeg. This step helps distribute the leavening agents and spices evenly. In a separate medium bowl, mix the wet ingredients. Combine 1 cup of granulated sugar, ½ cup of packed brown sugar, and 2 large eggs. Then add ½ cup of vegetable oil, ½ cup of milk, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Whisk until smooth. Gently pour the wet mixture into the dry ingredients. Use a spatula to fold them together until just combined. Avoid overmixing to keep your muffins light. Finally, fold in 1 cup of diced apples, making sure they are evenly mixed throughout the batter. Now, it's time to fill the muffin tin. Use a spoon or an ice cream scoop to fill each cup about ¾ full. This allows space for the muffins to rise while baking. Sprinkle the streusel topping generously over each filled muffin cup. This gives a lovely crunch on top. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with a few crumbs. After baking, remove the tin from the oven. Let the muffins cool in the pan for about 5 minutes. This helps them set. Then transfer the muffins to a wire rack to cool completely. Enjoy the warm, inviting smell filling your kitchen! To keep your muffins moist, use fresh pumpkin puree. Canned pumpkin works well too. Make sure not to overmix the batter. Overmixing can create tough muffins. Add diced apples just before baking. This adds moisture and flavor. Start with dry and wet ingredients in separate bowls. Whisk dry ingredients well to mix evenly. When you combine them, fold gently. Stop mixing as soon as you see no dry flour. Lumps are okay, and they help keep muffins light. Set a timer for 18 minutes. Check for doneness with a toothpick. It should come out clean or with just a few crumbs. If it comes out wet, bake for another minute. Keep an eye on them to avoid dry muffins. Pro Tips Use Fresh Apples: For the best flavor, choose crisp, fresh apples like Granny Smith or Honeycrisp. Their tartness will complement the sweetness of the muffins beautifully. Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Cool Before Storing: Let the muffins cool completely on a wire rack before storing them. This prevents moisture from building up and keeps them fresher longer. Experiment with Spices: Feel free to adjust the spices in the recipe. Adding a pinch of ginger or cloves can add a unique twist to the flavor profile. {{image_4}} You can add nuts or seeds to the batter for a crunchy bite. Chopped walnuts or pecans work great. You can also use sunflower seeds or pumpkin seeds. Add about ½ cup of your choice to the mixture before folding in the apples. This small change gives your muffins a nice crunch and boosts nutrition. If you want to try different flavors, swap the apples with other fruits. Pears or bananas can work well. Diced peaches or berries can add a fresh twist too. Just keep the amount the same, about 1 cup. Each fruit brings a unique taste to the muffins. To make these muffins gluten-free, use a good gluten-free flour blend. You can find many options at stores or online. Replace the all-purpose flour with this blend in equal amounts. Be sure to add a little xanthan gum if it’s not in the flour blend. This helps the muffins rise and stay together. To keep your Apple Pumpkin Streusel Muffins fresh, store them at room temperature. Place them in an airtight container. This helps maintain their soft texture. If you plan to eat them within a few days, this method works well. Keep them away from direct sunlight or heat sources. You can freeze these muffins if you want to save some for later. First, let them cool completely. Next, wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. Be sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to eat, just take them out and thaw them at room temperature. To enjoy your muffins warm, you can reheat them in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. If you use the microwave, heat them for about 15-20 seconds. Check to avoid overheating. Warm muffins taste best when they are soft and fluffy. Yes, you can make these muffins ahead of time. Prepare the batter and fill the muffin tin. Cover it and place it in the fridge overnight. Bake them fresh in the morning for best taste. Check the muffins at 18 minutes. Insert a toothpick in the center of one muffin. If it comes out clean or with a few crumbs, they are done. If not, bake for another minute and check again. Serve them warm for the best flavor. You can dust them with powdered sugar. Pair them with whipped cream or fresh apple slices to add a nice touch. Yes, homemade pumpkin puree works great. Just make sure it’s thick and not too watery. This will keep your muffins from becoming soggy. Each muffin has about 200 calories. This can vary based on the specific brands and amounts of ingredients used. Enjoy them as a treat in moderation! Apple Pumpkin Streusel Muffins are fun and easy to make. We covered key ingredients, steps, and helpful tips. Using the right methods ensures your muffins turn out moist and tasty. Don’t forget to try different fruits or go gluten-free for variety. Store them right and enjoy them fresh or frozen later. Making these muffins is rewarding and simple. I hope you dive in and enjoy every bite!

Apple Pumpkin Streusel Muffins

Delicious muffins combining the flavors of apple and pumpkin, topped with a crunchy streusel.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup apples, peeled and diced
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 0.5 cup rolled oats
  • 0.5 cup all-purpose flour
  • 0.25 cup packed brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup cold butter, cubed

Instructions
 

  • Preheat the oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing it with butter to ensure easy removal of the muffins.
  • Prepare the streusel topping: In a medium-sized mixing bowl, combine the rolled oats, ½ cup of all-purpose flour, ¼ cup of packed brown sugar, and ½ teaspoon of ground cinnamon. Add the cold cubed butter and using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs with small lumps. Set this mixture aside to allow the flavors to meld.
  • Mix dry ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, salt, 2 teaspoons of ground cinnamon, and ½ teaspoon of ground nutmeg until well combined.
  • Mix wet ingredients: In a separate medium bowl, whisk together the granulated sugar, packed brown sugar, eggs, vegetable oil, milk, pumpkin puree, and vanilla extract. Mix until everything is smoothly combined and the sugars have dissolved.
  • Combine wet and dry ingredients: Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, fold the mixtures together gently until just combined – be careful not to overmix. Finally, fold in the diced apples until evenly distributed throughout the batter.
  • Fill muffin tin: Using a spoon or an ice cream scoop, fill each muffin cup approximately ¾ full with the batter.
  • Add streusel topping: Generously sprinkle the prepared streusel topping over each filled muffin cup.
  • Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center of a muffin – it should come out clean or with a few crumbs attached.
  • Cool: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm dusted with powdered sugar and pair with whipped cream or apple slices.
Keyword apple, muffins, pumpkin, streusel