Pumpkin-Apple Streusel Muffins

by Amy on 11 November 2015

Pumpkin-Apple Streusel Muffins | www.FearlessHomemaker.comMy toddler daughter is not a huge fan of breakfast foods, and she definitely inherited that trait from me. She (like me) would rather have leftover rice + beans, soup, or pasta for breakfast, instead of eggs, pancakes, waffles, or cereal. I am *exactly* the same way, so I get it! There is one breakfast food that she consistently loves, though — muffins! So I’m always experimenting with different muffin flavors, particularly ones that highlight the fresh flavors/produce of the season. And the most popular muffins in our house these days? These Pumpkin-Apple Streusel Muffins.

These muffins are perfect — full of wonderful autumn-spiced pumpkin flavor, stuffed with little bites of fresh apple, and topped with the most scrumptious, sweet, crunchy streusel. They are delicious, soft, moist, and just sweet enough. I’ve been making a big batches to freeze, which has been a life-saver for those busy mornings when the toddler asks, “Can I have muffin, please?” It’s nice to be able to say, “Of course you can! Let me just grab one from the freezer + heat it up.”

Do y’all freeze muffins? For those who don’t know, most muffins freeze (and thaw) beautifully. What I do is bake a big batch of muffins, let them cool completely, then store them in a ziplock bag in the freezer. When I’m ready for one, I pull it out of the freezer, microwave it for 20-30 seconds until warmed, and enjoy. You can’t beat a quick, delicious, ready-in-seconds homemade breakfast!

Pumpkin-Apple Streusel Muffins | www.FearlessHomemaker.com

Pumpkin-Apple Streusel Muffins

makes 24 muffins, adapted from Very Best Baking by Nestle


For the muffins:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped

For the streusel topping:
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter


Preheat oven to 350º F. Grease or paper-line 24 muffin cups.

For muffins:
Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin puree, eggs and oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling three-fourths full.

For streusel topping:
Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

Bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

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{ 6 comments… read them below or add one }

1 SaraLily November 11, 2015 at 8:01 am

I can smell these puppies by just looking at them! Have you invented smell-o-vision?? Haha these look amazing!! I may have to do what you do and make a batch and freeze them! How convenient (and yummy!)!

2 Amy November 11, 2015 at 8:53 am

They do smell soon good, Sara! Glad you could sense that even all the way over there! =)

3 sarah k @ the pajama chef November 11, 2015 at 9:53 am

what a great muffin! i love freezing muffins too- so convenient for lunches or snacks. :)

4 Meghan November 12, 2015 at 6:05 pm

I can tell these are fantastic just by looking at them! I’m not a big breakfast person either, but I could definitely go for one, or a few of these!

5 Amy (Savory Moments) November 13, 2015 at 6:07 am

These muffins looks perfect and full of fall flavors! I saw them on Instagram last night and thought they looked delicious.

6 Anu-My Ginger Garlic Kitchen November 16, 2015 at 12:08 pm

Mmmmm, these muffnis look super classic and yummy! Delicious share, Amy! :)

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