Cinnamon-kissed pumpkin and apple are a match made in heaven in these tasty Pumpkin Apple Muffins! Each fluffy muffin is topped with a crumbly cinnamon sugar streusel and sweet vanilla glaze. AMAZING!
THESE MUFFINS!!!
They’re a jazz hands, spirit fingers, excessive exclamation points sort of ordeal.
When I set out to use up the last 1/2 cup of pumpkin from the jar (as well as the lone honey crisp apple on my counter) I had no idea I was in for such a treat!
How I went all these years without them I’ll never know. But now that I DO know, we’re making it rain pumpkin apple muffins up in here.
Get ready for it!
In order to get a bombshell combo of flavor from the pumpkin and the apples, we’re going to spice our muffins with pumpkin pie spice (yessssss please!) and finely chop the apples so there’s a nice burst of apple flavor in every bite.
Honestly the only thing I didn’t like about these muffins is that I had to share them, but since all the taste testers agree these bad boys rock, onto the blog they go!
Pumpkin Apple Muffins with Streusel Topping
This rockin’ recipe yields 9 large muffins (using a standard-sized 12-cup muffin pan) or 12 smaller muffins, just depending how high you fill each muffin cup.
For a tender muffin and to prevent sticking, I like to use parchment paper liners here. Though any paper liner will work.
Happy baking!
Pumpkin Apple Muffins with Cinnamon Sugar Streusel
Cinnamon-kissed pumpkin and apple are a match made in heaven in these tasty Pumpkin Apple Muffins! Each fluffy muffin is topped with a crumbly cinnamon sugar streusel and sweet vanilla glaze. AMAZING!
Ingredients
- 1 + 1/4 cups all-purpose flour (150 grams)
- 3/4 cup granulated sugar (150 grams)
- 1.5 tsp pumpkin pie spice blend
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup canned pumpkin
- 1/4 cup avocado oil (or vegetable oil)
- 1 cup finely chopped peeled apples (I used honeycrisp)
STREUSEL TOPPING
- 2 TBSP sugar
- 1 TBSP all-purpose flour
- 1/4 tsp ground cinnamon
- 1/2 TBSP cold butter
OPTIONAL VANILLA GLAZE
- 1/3 cup powdered sugar
- 1-2 tsp heavy cream or milk plus extra to thin the glaze
- 2-3 drops pure vanilla extract
Instructions
-
Preheat oven to 350°F. Prepare a 12-cup mufifn tray with 9 parchment paper liners.
-
To make the streusel topping, combine sugar, flour, and cinnamon in a small bowl. Chop butter into small pieces and cut into sugar mixture until mixture resembles a mixture of coarse and small crumbs. (TIP: I typically use my hands for this step to really mix the cold butter through the streusel properly) LOVE streusel toppings? Feel free to double the batch and top your muffins with extra.
-
In a medium bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Mix and set aside.
-
Peel and core apple. Finely chop and set aside.
-
In a large bowl, combine egg, pumpkin, and oil. Whisk with a fork until incorporated, then add flour mixture. Mix with a fork until just moistened. Batter will be THICK.
-
Fold in chopped apples.
-
Use a tablespoon to evenly spoon batter into muffin liners. Approx. 1 + 1/2 TBSP per muffin, or about 3/4 the way full. Sprinkle streusel on top.
-
Bake on center rack for 28-32 minutes, or until a toothpick comes out clean from the center of a mufifn.
-
Allow to cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
-
While your muffins cool, whisk together the optional vanilla glaze. Simply combine powdered sugar with milk/cream and whisk until desired consistency is reached. Flavor with vanilla, to taste, and drizzle over cooled muffins.
Recipe Notes
If you decide to make 12 smaller muffins, simply make a little extra streusel topping and check muffins for doneness earlier, as they’ll cook a bit quicker due to their smaller size.
Nutrition Facts below are estimated for muffins with streusel and icing using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try these pumpkin apple muffins, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Need a few more muffin recipes in your life?
Try these next!
- Double Chocolate Banana Muffins
- Sweet Potato Cornbread Muffins
- Small Batch Pumpkin Banana Muffins
- Healthy Carrot Coconut Muffins
- Applesauce Muffins via Mel’s Kitchen Cafe
Cheri
When do you put the streusel topping on the muffins? Prior to baking?
Jenn
Hi Cheri! Right before baking yes – I will adjust the recipe card. xoxo
Shadi Hasanzadenemati
Love how easy this recipe is. It’s perfect for our family!
Jenn
Thanks Shadi!
Natalie
These muffins look delicious. I love added pumpkin spice. I have to give this recipe a try. Thanks!
Jenn
So stoked for you to make them – thank you Natalie!
Cathy
These look great! Do you think the recipe would work with applesauce in place of the oil? Or butter in place of oil?
Jenn
Hi Cathy! I think you could absolutely experiment with those swaps, but can’t fully speak on the changes until I’ve tested them out. I do find that butter and oil are super interchangeable in muffin recipes and when I add applesauce I usually swap just a portion of the fat. So for instance, if you wanted to use butter and applesauce maybe try 3 TBSP butter and 1 TBSP applesauce to start? Happy baking!
Cassie
I am usually not big on pumpkin flavored food but these were AMAZING. I can’t wait to make them for the fam. The vanilla glaze paired well the flavors of the muffins. Great recipe!
Jenn
So glad y’all enjoyed them! Thanks for being my taste testers!
Fazia Boodhoo
These look super delicious. Can I substitute the white sugar for brown? Definitely trying these today??
Jenn
Hello Fazia! The texture and flavor will be a little different due to the molasses in the brown sugar but you can certainly give it a try! The sweetness will remain the same 🙂
Justine
Love that apple pumpkin combo!! These muffins turned out delicious – I definitely was doing jazz hands after I popped that first bite in my mouth. ;P
Jenn
So glad the recipe was a hit! Thanks Justine!
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