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Freshly baked pumpkin muffins with golden apple streusel topping cooling on wire rack, perfect fall breakfast treat

Perfect Pumpkin Muffins with Apple Streusel Topping

These pumpkin muffins with apple streusel topping combine pumpkin puree, fresh apple chunks, and a buttery spiced streusel crown. A foolproof fall baking recipe that guarantees bakery-quality muffins with perfectly domed tops and moist interiors.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 muffins
Course: Baking
Cuisine: American
Calories: 293
Ingredients Method Notes

Ingredients
  

Streusel Topping:
  • 3 tbsp all-purpose flour
  • 1½ tbsp unsalted butter cold and cubed
  • 1½ tbsp light brown sugar
  • 2 tsp granulated sugar
  • Pinch of salt
  • ¼ tsp ground cinnamon or pumpkin pie spice
  • 1½ tbsp diced apples
  •  
Muffin Base:
  • 1½ tbsp sour cream or Greek yogurt
  • 5 tbsp pure pumpkin puree
  • 1 tbsp apple juice
  • 3 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • ½ cup fresh apple cubed
  • ½ cup + 1 tbsp all-purpose flour
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ¾ tsp pumpkin pie spice

Method
 

  1. Make streusel: Mix flour, butter, sugars, salt, and cinnamon. Rub with fingertips until crumbly. Fold in diced apples and chill.
  2. Preheat oven to 425°F. Line 4 muffin cups with paper liners.
  3. In a bowl, whisk sour cream, pumpkin, apple juice, sugars, egg yolk, and vanilla. Fold in apple cubes.
  4. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
  5. Fold dry mixture into wet until just combined. Do not overmix.
  6. Divide batter into muffin liners. Top evenly with streusel mixture.
  7. Bake 5 minutes at 425°F, then reduce to 350°F and bake 11-13 minutes until toothpick comes out with moist crumbs.
  8. Cool in pan 10 minutes, then transfer to wire rack.

Notes

Do not substitute pumpkin pie filling for puree. Keep streusel butter cold for proper crumbly texture. Use the two-temperature baking method for domed tops.