I still remember that crisp fall morning when I breathed in the swirl of pumpkin and apple fragrances in my childhood kitchen—my grandmother’s laughter echoing as she sprinkled spices into the batter. That tiny moment sparked my love for Apple Pumpkin Streusel Muffins: a small batch pumpkin muffins recipe that delivers moist, soft homemade muffins with a buttery streusel topping that makes your heart—and taste buds—smile.

Recipe Highlights – Why This Streusel Muffin Recipe Works

Fall comfort: It combines pumpkin and apple—two iconic fall ingredients in one sweet muffin recipe.
Buttery streusel topping / cinnamon crumb topping: Crumb topping for muffins that holds its own and brings that irresistible crunch.
Balanced flavors: The spice‑sweet duo of pumpkin pie spice and brown sugar creates a signature pumpkin spice muffins taste without overwhelming.
Small batch: Perfect when you want just a few muffins—no waste, all flavor (small batch pumpkin muffins).
Texture talk: Expect moist pumpkin muffins with a moist muffin texture that’s soft, tender, and unforgettable.

Apple pumpkin streusel muffins with buttery cinnamon crumb topping.

Ingredients for Moist Pumpkin Muffins with Crumb Topping

Apple‑Pumpkin Muffin Base (pumpkin muffin recipe, muffin recipe with topping)

Ingredient	Purpose / Tip
5 tbsp canned pumpkin puree (pumpkin puree for baking)	Rich, silky pumpkin flavor—don’t use pie filling.
½ cup fresh apple, small cubes (save extra for topping)	Adds sweetness and a little fresh bite.
1½ tbsp full‑fat sour cream (or Greek yogurt)	Fat and tang—key for a moist muffin.
1 tbsp apple juice (or orange juice/water)	Gives just enough moisture.
3 tbsp granulated sugar	Sweetness without heaviness.
2 tbsp light brown sugar	Adds molasses depth.
1 large egg yolk	Richness—egg white makes muffins dry.
½ tsp vanilla extract	That homey vanilla warmth.
½ cup + 1 tbsp all‑purpose flour	The structure—too much equals toughness.
¼ tsp baking soda	Gentle lift; subtle rise.
⅛ tsp salt	Balances sweetness.
¾ tsp pumpkin pie spice (pumpkin spice muffins)	The signature fall spice vibe.

Buttery Streusel Topping – Crumb Topping for Muffins

3 tbsp all‑purpose flour
1½ tbsp cold unsalted butter, cubed
1½ tbsp light brown sugar
2 tsp granulated sugar
Pinch of salt
¼ tsp ground cinnamon (or pumpkin pie spice)
1½ tbsp reserved diced apple (from muffin batter)

Step-by-Step Instructions for Soft Homemade Muffins with Streusel Topping

Cinnamon Crumb Topping (buttery streusel topping)

In a small bowl, whisk together flour, both sugars, salt, and cinnamon.
Cut in the cold cubed butter with your fingertips or a fork until the mix looks like crumble—pebbly, beautiful.
Gently fold in the reserved diced apple.
Pop it in the fridge while you focus on the muffins. (Chilled topping = crisper crumb!)

Muffins – Easy Pumpkin Muffin Recipe

Preheat your oven to 425 °F. Line 4 muffin cups—you want just the right amount of batter in each.
In one bowl, whisk the pumpkin puree, sour cream (or Greek yogurt), apple juice, sugars, egg yolk, vanilla, and diced apple.
In another, sift together flour, baking soda, salt, and pumpkin pie spice.
Gently fold the dry into the wet—hey, don’t overmix, this is where people mess it up. Overmixing = dense, gummy muffins.
Divide the batter evenly (a cookie scoop helps!) into the liners.
Heap a generous amount of chilled streusel on top—crumb topping for muffins shrinks as it bakes, so be generous. Let it bury the batter.
Bake at 425 °F for 5 minutes—this shock of heat gives you that classic muffin top. Then reduce to 350 °F and continue baking for another 11–13 minutes, until a toothpick comes out clean and the crumb topping is golden.
Let the muffins cool in the pan for 10 minutes (resist your urges), then transfer to a wire rack to cool fully. Juices settle here—this is key.

Mini Muffin Variation

Skip the 425 °F blast. Bake at 350 °F for about 12 minutes—delicious bite‑sized treats.

Stack of homemade apple pumpkin muffins with cinnamon streusel topping.

Tips & Notes for the Best Pumpkin Muffins Every Time

Peeling apples is optional—if you like rustic texture, leave ’em on.
Don’t overmix—a softly turned batter yields moist pumpkin muffins and soft homemade muffins. This is where most people mess it up.
Cookie scoop = consistent muffins every time.
Streusel shrinks—don’t be shy. Overstuff that topping so you can still see it after baking.
Substitute Greek yogurt if you don’t have sour cream. Same texture; just a smidge less tang.
Storage: Muffins stay fresh for 3–5 days at room temp. Wrap in foil or freeze for up to 3 months—homemade pumpkin baked goods freeze beautifully.

FAQs – Apple Pumpkin Streusel Muffins and Variations

Q1: Can I make this gluten‑free?
A1: Absolutely. Swap the all‑purpose flour with a 1:1 gluten‑free blend. Watch the bake time—it might vary slightly. (gluten free pumpkin muffins)

Q2: Can I use canned diced apples?
A2: Fresh is best—they hold texture and moisture better. Canned can go soggy and fall apart.

Q3: What if I don’t have pumpkin pie spice?
A3: Mix ½ tsp cinnamon, ¼ tsp nutmeg, a pinch of ginger and cloves. Easy homemade blend.

Q4: How do I reheat them?
A4: Microwave for about 10 seconds or warm in a 300 °F oven for 3–5 minutes.

If you’re loving the cozy fall flavors and that crumbly, buttery topping, you’re in for a treat. Here are a few more recipes from the blog that hit all the same warm, comforting notes:

Try this pumpkin coffee cake with a crumbly streusel topping—perfect for breakfast, brunch, or a mid-afternoon snack.
For something savory, check out these savory pumpkin recipes for fall—my go-to pumpkin chili is hearty and full of flavor.
Got a sweet tooth? Bake a batch of chewy pumpkin snickerdoodle cookies—they’re soft, spiced, and roll-your-eyes-back good.
Craving something a little more decadent? This pumpkin spice cake with cream cheese frosting hits all the right notes.
Muffin fan? (Clearly you are.) Try these banana crumb muffins with a buttery topping for another moist, crumbly bake that’s easy to love.

Conclusion + Call to Action

There’s nothing fussy about these apple pumpkin streusel muffins—just real ingredients, real fall flavor, and that glorious buttery streusel topping that makes every bite count. Want to explore more homemade pumpkin baked goods, or tweak this recipe to make it dairy-free, vegan, or even spicier? Hit me up—or better yet, share your results and tell me if they disappeared before they even cooled.

Looking for more cozy fall recipes like this? Head over to my Pinterest page and follow along—it’s packed with sweet muffin ideas, savory seasonal bites, and kitchen inspiration straight from my oven to yours.

Trust me, this is the muffin you’ll crave when leaves start to fall.

Apple Pumpkin Streusel Muffins