Pumpkin Apple Streusel Muffins
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Great minds think alike! I went to Mel’s Kitchen Cafe last night and saw that Melanie had just posted a recipe for a fettuccine, and her previous post was about a pumpkin muffin with apples in it. It’s just too funny we are both posting the same type of recipes.
I think I will have to try Melanie’s muffin recipe and compare it to this pumpkin apple streusel muffin. They are both very similar, but her recipe uses less flour and sugar. Her recipe also uses butter instead of oil.
The recipe I made comes from a cookbook I checked out from my local library called Simple Recipes Using Food Storage. I thought the combo of pumpkin and apples sounded intriguing. Could two fall favorite flavors work together in one muffin? Absolutely! They were terrific.
My husband found them “surprisingly good”. It was the perfect combination. I also love the streusel topping. It gave the top a nice sugary coating. I glad I found another great fall recipe to add to my collection.
Ingredients to Make Pumpkin Apple Streusel Muffins
- FLOUR
- SUGAR
- PUMPKIN PIE SPICE
- BAKING SODA
- EGGS
- SALT
- VEGETABLE OR CANOLA OIL
- PUMPKIN PUREE
- APPLES
- BUTTER OR MARGARINE
- CINNAMON
How to Make Pumpkin Apple Streusel Muffins
Preheat your oven to 400°F and grease your muffin tins or line them with paper liners.
In a large bowl, whisk together the dry ingredients: flour, sugar, pumpkin pie spice, baking soda, and salt. Set this aside. In a separate bowl, combine the wet ingredients: eggs, pumpkin puree, and oil, and stir until well blended. Gradually add the wet mixture to the dry flour mixture, stirring until just moistened.
The batter will be quite thick, but don’t worry! To help bring the batter together, add in one cup of chopped apples and stir until incorporated, then fold in the second cup of apples, ensuring all the dry ingredients are mixed in. Spoon the thick batter into the prepared muffin tins, filling each cup about ¾ of the way full.
For the streusel topping, mix the ingredients together in a small bowl and sprinkle evenly over the muffins. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on wire racks. This recipe yields about 24 muffins, perfect for sharing!
Frequently Asked Questions
What kind of apples work best in this recipe?
Firm, tart apples like Granny Smith, Honeycrisp, or Fuji work best because they hold up well during baking and provide a nice contrast to the muffins’ sweetness. I used Golden Delicious.
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use contains xanthan gum or another binding agent to help the muffins hold their structure.
Can I freeze the muffins?
Absolutely! Once baked and completely cooled, these muffins freeze well. Store them in an airtight container or freezer bag, and they will last up to 2-3 months in the freezer. Just thaw them at room temperature or warm them slightly in the microwave before serving.
How can I make the muffins healthier?
You can make a few adjustments to create a healthier version. For example, you can substitute half of the oil with unsweetened applesauce, reduce the sugar, or use whole wheat flour instead of all-purpose flour for added fiber.
Can I make this in a loaf pan?
Yes, you can make these muffins in a loaf pan instead! To do so, follow the same steps for preparing the batter and streusel topping, but instead of a muffin tin, pour the batter into a greased loaf pan. Since loaf pans require longer baking times, you will need to adjust the bake time accordingly.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Cinnamon Streusel Muffins
- Streusel Topped Banana Bread
- Baked Pumpkin French Toast
- Cinnamon Streusel Pancakes
Pumpkin Apple Streusel Muffins
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ cups flour
- 2 cups sugar
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 2 eggs lightly beaten
- ½ tsp salt
- ½ cup vegetable oil I used canola
- 1 cup canned pumpkin puree
- 2 cups finely chopped peeled apples I used golden delicious
Streusel:
- 2 Tbsp flour
- ¼ cup sugar
- 4 Tbsp butter or margarine softened
- ½ tsp cinnamon
Instructions
- Preheat oven 400 degrees.
- In a large bowl, combine flour, sugar, pumpkin pie spice, soda and salt; set aside.
- In another bowl, combine eggs, pumpkin, and oil. Stir pumpkin mixture into dry ingredients just until moistened (Now this batter turns out very thick. I couldn’t get all of it combined at this point. I then add one cup of apples and mix it in. Then I chop up the next cup of apples and added that in. MaKe sure at this point all the dry ingredients are now moistened). Spoon batter into greased muffin tins, filling 3/4 full.
- Combine streusel ingredients in a bowl and sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until a toothpick comes out clean. Makes 2 dozen.
Nutrition
This is the original photo from this post, which was first published in October 2008.
