Description
Deliciously moist apple and pumpkin muffins topped with a crunchy streusel, perfect for fall.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 cup chopped peeled apples (about 1 medium apple)
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the pumpkin puree, vegetable oil, and milk.
- Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chopped apples.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping generously over the batter in each muffin cup.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For best results, use fresh apples that hold their shape when baked, such as Honeycrisp or Fuji.
- The streusel topping can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American