breakfast

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:

• Raspberry Crumb Muffins
• Banana Oatmeal Chocolate Chip Muffins

Happy Baking!

Print Recipe

Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.

Course: Dessert

Cuisine: American

Servings: 18

Author: Marisa

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

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 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.

 

This post was originally published Oct 18, 2016 and republished October 10, 2019 with updated content and photos.