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Your mornings have just gotten better with these moist and delectable Pumpkin Apple Streusel muffins. They’re made with coconut oil and partially sweetened with honey and crowned with a lovely cinnamon streusel topping.
This recipe came about after having extra pumpkin purée from a previous baking adventure. Usually I find myself freezing any of the leftover pumpkin purée for a later use.
However, with a fridge drawer bursting at the seams with juicy and crispy Lobo apples, these pumpkin apple streusel muffins were screaming to be baked.
I generally find that tart or tangy apples work best in baking as they balance off the sweetness of baked goods. But feel free to use any baking apple of your choice in this recipe.
Some rather excellent choices to consider are Cortland, Empire, McIntosh, and the Lobo apples just to name a few.
You’ll find these muffins pretty easy to make and a prefect recipe for beginners. Also, no special equipment is required!
All you’ll need are two mixing bowls. One for dry ingredients, the other for the wet ingredients and a light hand when stirring.
Oh! And one other small bowl for the streusel topping!
Steps for making Pumpkin Apple Muffins with streusel topping
- Use a pastry blender to combine the streusel ingredients together or simply use your hands and work the ingredients together till they resemble coarse crumbs. Can be made ahead and refrigerated till ready to use.
- Wash, peel and core the apples then chop into small pieces.
- In a large bowl, stir together the dry ingredients
- In a separate bowl, whisk together the wet ingredients with the pumpkin purée
- Stir the wet ingredients into the flour mixture just until moistened
- Stir in the diced apples
- Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full
- Sprinkle the streusel topping evenly over each muffin
- For standard sized muffins bake for 20 to 25 minutes
- For larger sized muffins, you’ll need an extra few minutes
Standard Baking Cups VS Parchment Lotus Cups
You can use your choice of preferred muffin liners.
Do note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.
However if you choose the pretty lotus shaped parchment liners, as seen in the photo above, then this recipe will yield 12 larger sized muffins.
The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you’ll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.
They’ll bake up beautifully just like large bakery style muffins!
Your kitchen will fill with the warm aromas of Fall spices and will have you cozying up next to a warm fireplace with a cup of tea in one hand and a pumpkin apple streusel muffin in the other.
So simple, easy and yet packed full of delicious flavours.
I dare you to eat just one!
Other Yummy Muffins You’ll Love:
Happy Baking!
Pumpkin Apple Streusel Muffins
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup honey
- 5 tablespoons (melted coconut oil (cooled))
- 1 1/4 cup canned pumpkin purée
- 2 cups peeled and diced apples (about 2 medium apples)
- Streusel Topping
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter
Instructions
- Preheat the oven to 350 degrees F.
- FOR THE STREUSEL TOPPING
- Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
- Grease 18 muffin cups or line with paper cups.
- In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin purée and whisk well.
- Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
- Stir the apples into the batter mixture.
- Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
- Divide the streusal topping evenly over the muffins.
- Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
- You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.
Notes
This post was originally published Oct 18, 2016 and republished October 10, 2019 with updated content and photos.
Love to take a bite?.. absolute delicious
Thank-you so much 🙂
Beau•ti•ful !
Thank-you so much!! 🙂
Marisa you showed up in the WordPress Reader feed! 🙂 These muffins look wonderful. Might have to make these for the weekend. I’ve got company coming!
Hi Debbie, yes I showed up and am happy, happy…lol:) Reaching out to the happyness engineers worked! Hope it continues. The muffins are delicious, I will be making them again soon for my coworkers. Enjoy Debbie
Pumpkin and apple go so well together. The muffins looks so tasty! 🙂
They are indeed yummy and a great recipe for beginners! Thanks Ronit 🙂
Omg they look absolutely delicious. For sure will be making them this weekend!!!@
I am sure you will love them, they are so easy and so yummy!will be baking some for work soon
Oh Marisa these babies look amazing. Look at all of those warm spices. Thank you for not making me wait for this recipe. It’s just perfect for Thanksgiving morning or any day with a great bowl of chili.
I don’t know anyone who doesn’t love a good muffin and this one is a keeper. Thanks Julie 🙂
The best combination of some of my favorite fall ingredients. These darlings would be wonderful when having overnight guests – or something special to wake up to on Thanksgiving morning.
Mine too Paula and they would certainly make any guest feel extra special…thanks so much 🙂
Hi Marisa
These look wonderful and with the pumpkin harvest busting at the seams, there is going to be a need for spectacular recipes such as yours, wonderful muffins with that oh so crispy top and moist insides. Great job.
Loreto
Sugarlovespices
Pumpkin season is definitely upon us with so many different ways to utilize it from sweet to savory, so many choices….Thanks so much Loreto! 🙂
These muffins look so yummy–I love that streusel topping, too!
Streusel makes a muffin all that more delicious, thanks Nancy 🙂
These look incredible! That would be a good morning… and I wish I was in your kitchen smelling all of those aromas!
It would be quite fun hanging out together enjoying a coffee and a muffin 🙂
Yes it would!
Such a perfect fall muffin! And I love that streusel topping!
Dare us to have only one? Therein lies my problem with muffins, Marisa. If I bake them, I’ll eat them far too quickly to mention, They cannot cool quickly enough so that I can bag the survivors and take them to the freezer in the basement, out of sight. These that you made wouldn’t stand a chance. I can only imagine how good they must be when served warm with some butter nearby. Mmmm
Hi John, yes restraint was quite difficult especially when they came straight out of the oven with such wonderful aromas. I succumbed to at least three while I was taking photos but that will be our secret…lol 🙂
We are spending Thanksgiving with our son this year and these would be nice to take for breakfast while we are there.
Hi Karen, you will love them and your family will appreciate it! I brought a batch in to work and my co-workers raved about them. They are super moist and so flavourful! Enjoy xxx
Hi Marisa! These look mouth watering!! I love the addition of honey and coconut oil! Would it be possible to substitute half the flour with whole wheat? Thanks for sharing this delightful recipe. 🙂
I must say that I’ve never baked with whole wheat flour except for making pizza. You can certainly experiment with the ratio but keep in mind that whole wheat flour soaks up a lot of moisture so you will have to increase the amount of coconut oil. If you try it do let me know how it turns out 🙂
Thanks for the tip, Marisa!! 🙂
You are most welcome?
Love the streusel addition. It definitely makes it so much more than a plain Ole muffin
That it does Ayngelina! It dresses the muffin up just beautifully!
My husband made these a couple days ago, making just one substitution: brown sugar instead of white for the streusel. They turned out fantastic!
I ate FOUR the first day, and I tried really hard to tone it down the second day, but I ended up eating FOUR the next day as well.
Next time, we might try making more streusel topping and adding some oatmeal to it. 🙂
Thank you for a great fall recipe!
Oh, I forgot to ask! If we wanted to amp up the pumpkin flavor, could we add more pumpkin puree, or do you think that would change the consistency? Because the consistency was PERFECT. Moist but not mushy.
Kelly I would try amping up the spices first and take it from there, as I haven’t tested it with more of the pumpkin purée so couldn’t say for sure!
Maybe try a whole tablespoon of pumpkin pie spice mix and see whether this gives you more of a pumpkin flavour!
Hope this helps and thanks for commenting!
I’ve been guilty of eating more than one in a day as well, they’re so yummy. And, I’ll have to try the brown sugar streusel next time…great idea! Adding some oatmeal sounds yummy too.
Thanks so much for dropping by Kelly!