Make your mornings feel like autumn with the coziness of homemade Apple Pumpkin Streusel Muffins Small Batch. These muffins combine tender pumpkin, juicy bites of apple, and a buttery, cinnamon-spiced streusel topping in just the right quantity for a perfect morning treat or anytime snack. Every bite is a taste of the season: fragrant, fluffy, and topped with a sweet crunch. I love how this small-batch recipe lets you indulge your pumpkin cravings in less than an hour, with no fear of leftovers going stale!

Apple Pumpkin Streusel Muffins Small Batch Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a handful of pantry staples come together to create these bakery-worthy muffins. Each ingredient plays a starring role—giving tender texture, bold fall flavors, and that irresistible crumbly topping. Let’s break down what you’ll need for this Apple Pumpkin Streusel Muffins Small Batch recipe.

All-purpose flour: The base for both the muffins and the streusel, creating structure and just the right crumb in each bite.
Unsalted butter: Cold bits in the streusel make it extra crumbly and flavorful; use quality butter for best results.
Light brown sugar: Adds rich, caramel-like sweetness and keeps the muffins moist.
Granulated sugar: Boosts sweetness and helps give the tops a golden finish.
Salt: Just a pinch brings out all the warm fall flavors in the batter and topping.
Ground cinnamon or pumpkin pie spice: The essence of autumn, these spices add warmth and depth.
Fresh apple, diced: Choose a firm, sweet-tart variety like Honeycrisp for juicy bites in every muffin.
Full fat sour cream: This secret ingredient makes the muffins super tender and moist.
Pure canned pumpkin: For that unmistakable pumpkin flavor, go for pure pumpkin (not pumpkin pie filling).
Apple juice (or orange juice or water): Adds a pop of fruity brightness; use what you have on hand.
Egg yolk: Lends richness and helps bind the batter for a soft, delicate crumb.
Vanilla extract: Rounds out the flavors with a hint of sweetness and warmth.
Baking soda: Gives your muffins perfect lift and a fluffy texture.
Pumpkin pie spice: Adds classic fall flavor in every single muffin.

How to Make Apple Pumpkin Streusel Muffins Small Batch

Step 1: Mix the Streusel Topping

Start by stirring together the flour, cold butter cubes, both sugars, salt, and cinnamon (or pumpkin pie spice) in a small mixing bowl. Use your fingers or a fork to work the butter into the flour mixture until you have small, pea-sized clumps—don’t be afraid to get a little messy! Fold in a few spoonfuls of diced apples for extra pops of flavor, then pop the streusel into the fridge so it stays nice and cold.

Step 2: Prep Your Muffin Pan

Preheat your oven to 425°F. This blast of heat is the secret to tall, domed muffin tops! Line your muffin pan with four liners—you’ll be so glad you’re making a small batch, especially for a cozy breakfast or snack.

Step 3: Make the Muffin Batter

In a medium bowl, combine the sour cream, pumpkin puree, apple juice (or orange juice/water), both sugars, egg yolk, and vanilla. Mix with a fork until you have a smooth, creamy mixture. Stir in the rest of your apple cubes for pockets of juicy fruit throughout.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gently sprinkle this over your wet mixture, then use a spatula to fold everything together just until there are no more dry streaks. Don’t overmix—gentle folds make for the fluffiest Apple Pumpkin Streusel Muffins Small Batch!

Step 5: Fill and Top the Muffin Liners

Evenly divide the batter among your four prepared muffin liners. Generously top each muffin with your chilled streusel mixture, pressing the topping in lightly so it stays put while baking. You’re almost there—the aroma will soon fill your kitchen!

Step 6: Bake to Perfection

Bake the muffins at 425°F for 5 minutes to achieve those beautiful muffin tops, then reduce the oven temperature to 350°F and continue baking for 11 to 13 minutes. Your muffins are ready when a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).

How to Serve Apple Pumpkin Streusel Muffins Small Batch

Garnishes

For extra warmth and a pretty presentation, dust your cooled muffins with a little powdered sugar or a sprinkle of extra cinnamon right before serving. If you love a glossy finish, a light drizzle of honey or maple syrup over the top is sheer bliss.

Side Dishes

These Apple Pumpkin Streusel Muffins Small Batch are delicious with a dollop of Greek yogurt and fresh fruit, or try pairing with creamy scrambled eggs for an extra-filling breakfast. For an afternoon pick-me-up, serve alongside a mug of chai tea or a spiced latte.

Creative Ways to Present

Turn snack time into something special by cutting a muffin in half and spreading with a little apple butter or whipped cream cheese. For brunch, arrange the muffins on a rustic wooden board dotted with apple slices, cinnamon sticks, and pumpkin seeds—guests will go wild for the presentation!

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, store the Apple Pumpkin Streusel Muffins Small Batch in an airtight container at room temperature for up to 3 days. The crumb stays soft and tender, and the flavor deepens as the spices meld together.

Freezing

Pop cooled muffins into a freezer-safe bag or container for longer storage, up to two months. Freeze them unwrapped, then wrap individually for extra freshness. When you’re ready to enjoy, thaw them at room temperature or gently warm them up.

Reheating

To revive that bakery-fresh warmth, heat your Apple Pumpkin Streusel Muffins Small Batch in the microwave for 10 to 15 seconds, or in a low oven until just warmed through. The crumb will be soft, and the streusel will taste freshly baked again.

FAQs

Can I double the Apple Pumpkin Streusel Muffins Small Batch recipe?

Absolutely! If you need more muffins, simply double or even triple all the ingredients. You may need to bake in separate batches depending on your oven size, but the results will be just as tasty.

Can I use a different type of apple?

Yes, feel free to use your favorite apple variety. Honeycrisp, Fuji, or Gala work beautifully—the key is using a crisp, sweet tart apple that holds up during baking.

Can I substitute Greek yogurt for the sour cream?

You sure can! Full-fat Greek yogurt makes a great stand-in for sour cream and will keep your muffins moist and tender with a slightly tangy kick.

Can I make Apple Pumpkin Streusel Muffins Small Batch gluten-free?

Definitely. Substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour—the muffins may have a slightly different texture, but they’ll still be delicious.

Why do I need to start baking at a higher temperature?

The initial burst of high heat helps the muffins rise quickly, giving you those coveted domed tops and a tender interior. Lowering the temperature ensures the inside bakes through without over-browning the exterior.

Final Thoughts

If cozy, homemade treats are your love language, you’re going to fall hard for these Apple Pumpkin Streusel Muffins Small Batch. They’re simple, fast, and packed with everything we crave in fall baking—give them a try and treat yourself to a muffin moment that feels like a hug in every bite!

Apple Pumpkin Streusel Muffins Small Batch Recipe

★★★★★

4.7 from 19 reviews

Author: Lily
Total Time: 35 minutes
Yield: 4 muffins 1x
Diet: Vegetarian

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Description

These Apple Pumpkin Streusel Muffins are a delightful small-batch treat perfect for autumn mornings. Moist and flavorful, with a crumbly streusel topping, they are a delicious blend of apple and pumpkin flavors.

Instructions

Streusel Topping – In a small mixing bowl, combine flour, butter, sugars, salt, and cinnamon. Mix until crumbly, then stir in diced apples. Refrigerate until ready to use.
Apple Pumpkin Muffins – Preheat oven, line muffin pan, and prepare streusel. In a bowl, mix sour cream, pumpkin, juice, sugars, egg yolk, and vanilla. Add apple cubes. In a separate bowl, whisk flour, baking soda, salt, and spice. Combine wet and dry ingredients, scoop into liners, and top with streusel. Bake and cool.

Notes

For best results, use fresh, crisp apples like Honeycrisp for both the batter and streusel.
Ensure all ingredients are at room temperature for proper mixing.
Do not overmix the batter to avoid chewy muffins.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American