Pumpkin Apple Muffins with Streusel Topping
Infused with the flavors of fall, these Pumpkin Apple Muffins with Streusel Topping are a delightful treat perfect for breakfast or an afternoon snack. Combining the natural sweetness of pumpkin puree and unsweetened applesauce with warm spices like cinnamon and nutmeg, these muffins deliver a moist and fluffy texture with bursts of juicy diced apple in every bite. The irresistible streusel topping adds a buttery, sugary crunch that elevates these muffins to bakery-quality perfection. With only 20 minutes of prep time and simple steps, this recipe is easy to whip up and makes a batch of 12 crowd-pleasing muffins. Perfect for seasonal gatherings or cozy mornings at home, these muffins capture the essence of fall and are sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Pumpkin puree
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 2 large Eggs
- 1 cups Diced apple
- 0.5 cups All-purpose flour (streusel topping)
- 0.3 cups Brown sugar (streusel topping)
- 0.5 teaspoons Ground cinnamon (streusel topping)
- 0.25 cups Salted butter, melted (streusel topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the pumpkin puree, applesauce, vegetable oil, and eggs, whisking until smooth.
Slowly fold the wet ingredients into the dry ingredients, being careful not to overmix.
Gently stir in the diced apple until evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
To make the streusel topping, combine the all-purpose flour, brown sugar, ground cinnamon, and melted butter in a small bowl. Mix with a fork until crumbly.
Sprinkle the streusel topping generously over the muffin batter in each cup.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 516.8 g | 188% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 302.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 320 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
