There’s something truly magical about the cozy scent of spices and sweet fruit wafting from the oven, especially when it’s for a small-batch treat like Apple Pumpkin Streusel Muffins (Small Batch). These muffins are everything you want in a fall-inspired bite: moist, tender, packed with bits of real apple, earthy pumpkin, and crowned with a buttery cinnamon streusel. Perfect for mornings when you don’t want leftovers lingering, this small batch recipe is full of flavor and warmth, yet easy enough for even beginner bakers.

Apple Pumpkin Streusel Muffins (Small Batch) Recipe - Recipe Image

Ingredients You’ll Need

Simple staple ingredients come together to create a muffin that’s as wholesome as it is irresistible. Each element plays a starring role in building those iconic fall flavors and the perfect texture, while still keeping the recipe approachable for any home kitchen. Here’s what you’ll need:

Canned pumpkin purée: Adds rich moisture and that classic autumnal flavor.
Finely chopped apple (peeled): Provides a bite of tart sweetness and keeps the muffin extra tender.
Brown sugar: Lends a caramel-like depth and enhances the muffin’s softness.
Granulated sugar: Balances the spice and gives a touch of crispness.
Large egg: Brings everything together and ensures a light crumb.
Vegetable oil: For moistness without weighing the muffins down.
Vanilla extract: Adds aromatic sweetness that rounds out the flavors.
All-purpose flour: The sturdy base for light, tender muffins and the streusel.
Whole wheat flour: Infuses a subtle nuttiness and wholesome texture.
Baking soda & baking powder: Work together for a perfectly risen, fluffy muffin.
Cinnamon & nutmeg: Bring warming spice that pairs beautifully with both apple and pumpkin.
Salt: Just a touch to highlight all the other flavors.
Cold butter (for streusel): Creates that irresistible, crumbly topping.

How to Make Apple Pumpkin Streusel Muffins (Small Batch)

Step 1: Prepare Your Pan and Oven

Before you even get your ingredients out, preheat your oven to 350°F (175°C) and line a muffin pan with six liners or give it a light coating of baking spray. This way, your Apple Pumpkin Streusel Muffins (Small Batch) will pop right out when they’re done, looking gorgeous every time.

Step 2: Mix the Wet Ingredients

Grab a medium mixing bowl and add your pumpkin purée, finely chopped (and peeled) apple, brown sugar, granulated sugar, egg, vegetable oil, and vanilla extract. Whisk everything together until the mixture looks smooth and glowy; this quick step ensures every muffin will be nice and moist from the inside out.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This extra step of mixing separately prevents clumps and evenly disperses those cozy spices and leaveners for super consistent muffins.

Step 4: Bring It All Together

Pour your dry mixture into the wet ingredients and gently fold them together with a spatula or wooden spoon. Don’t overmix—stir just until you see no more dry flour. This keeps the Apple Pumpkin Streusel Muffins (Small Batch) tender, not tough.

Step 5: Fill the Muffin Cups

Divide the batter evenly among your six prepared muffin cups. They’ll look perfectly full, and that means you can expect a sky-high, bakery-style dome after baking!

Step 6: Make and Sprinkle the Streusel

For the dreamy streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture looks like coarse, buttery crumbs. Generously sprinkle this over each muffin for the ultimate crunchy-sweet topper.

Step 7: Bake and Cool

Bake the muffins for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to finish cooling—although it’s hard to resist trying one while they’re still warm!

How to Serve Apple Pumpkin Streusel Muffins (Small Batch)

Garnishes

A light dusting of powdered sugar, a drizzle of maple glaze, or even a dollop of whipped cream makes these muffins truly special. For a rustic finish, add a few extra raw apple pieces or a sprinkle of extra cinnamon on top right before serving.

Side Dishes

Serve the Apple Pumpkin Streusel Muffins (Small Batch) with fresh fruit, creamy yogurt, or a hot cup of coffee or tea for an easy but memorable breakfast or snack spread. If you’re feeling indulgent, pair them with scrambled eggs or crispy bacon for a complete brunch.

Creative Ways to Present

Stack these muffins on a cake stand lined with fall leaves for an autumn-inspired look, or arrange them in a basket with a plaid napkin for a cozy, homespun touch. They’re picture-perfect for bake sales, gift baskets, or an autumn picnic with friends.

Make Ahead and Storage

Storing Leftovers

Once completely cool, place your leftover Apple Pumpkin Streusel Muffins (Small Batch) in an airtight container at room temperature for up to two days, or keep them in the fridge for up to five days. The flavors deepen even more after a day, so don’t be surprised if they taste richer on day two!

Freezing

Want to save some for later? Wrap each cooled muffin individually in plastic wrap, then place them in a freezer bag. Store in the freezer for up to two months. When a craving hits, you’ll have a delicious muffin ready to enjoy in no time.

Reheating

For that fresh-baked taste, warm the muffins in the microwave for about 15 seconds, or pop them into a 300°F (150°C) oven for 5-8 minutes. This revives their tenderness and gives the streusel topping a little extra crunch.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to roast, mash, and drain your fresh pumpkin so it’s not too watery. You’re looking for the same thick consistency as canned pumpkin for best results in your Apple Pumpkin Streusel Muffins (Small Batch).

What kind of apple works best?

Any sweet-tart variety like Honeycrisp, Fuji, or Gala works wonderfully. Avoid apples that get too mushy when baked—these muffins really shine when there’s a little bite from the apples.

Can I make these muffins gluten-free?

Definitely! Swap the all-purpose and whole wheat flours with your favorite gluten-free blend. Just ensure your mix contains xanthan gum or another binder to keep the texture light and moist.

Can I double the recipe for more muffins?

Yes, doubling all the ingredients will give you 12 muffins. Just keep an eye on the baking time, as larger batches sometimes need an extra couple of minutes in the oven.

Is it okay to add nuts or raisins?

Of course! A handful of chopped walnuts, pecans, or golden raisins add great texture and an extra layer of flavor to Apple Pumpkin Streusel Muffins (Small Batch). Fold them in with the apples for a tasty twist.

Final Thoughts

If you love wrap-yourself-in-a-blanket, coffee-sipping, fall baking vibes, these Apple Pumpkin Streusel Muffins (Small Batch) belong on your kitchen counter. They come together so easily and pack a punch of cozy flavor, making them absolutely worth a spot in your autumn rotation. Give them a bake and see why small-batch magic has never tasted so sweet!

Apple Pumpkin Streusel Muffins (Small Batch) Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 32 minutes
Yield: 6 muffins 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with these Apple Pumpkin Streusel Muffins. Perfectly spiced and topped with a buttery streusel, these small-batch muffins are a delightful treat for breakfast or snacking.

Ingredients

Scale

Muffins:

1/2 cup canned pumpkin purée
1/4 cup finely chopped apple (peeled)
1/4 cup brown sugar
2 tablespoons granulated sugar
1 large egg
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Streusel Topping:

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 tablespoon cold butter (cut into small pieces)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or grease.
Mix wet ingredients: In a bowl, combine pumpkin, apple, sugars, egg, oil, and vanilla.
Combine dry ingredients: In another bowl, mix flours, baking soda, baking powder, spices, and salt.
Mix batter: Combine wet and dry ingredients, then divide into muffin cups.
Make streusel: Mix streusel ingredients until crumbly, then sprinkle over muffins.
Bake: Bake for 20–24 minutes until a toothpick comes out clean.
Cool: Cool in the pan before transferring to a wire rack.