Small Batch Apple Pumpkin Streusel Muffins

There is something truly magical about the way the air shifts in autumn. The mornings grow crisper, the leaves begin to tumble in fiery colors, and suddenly our kitchens beg for the warm aroma of cinnamon, nutmeg, and pumpkin. These Small Batch Apple Pumpkin Streusel Muffins are the perfect answer to that call. Moist, tender, and infused with both sweet pumpkin puree and juicy chunks of fresh apple, they strike a beautiful balance between comfort and nutrition. With their golden crumb topping, these muffins taste like a cozy bakery treat but are simple enough to whip up at home on a busy weekday morning. If you are craving Fall Breakfast Baked Goods that feel both wholesome and a little indulgent, this recipe is a keeper.

Serving Versatility

What makes these Autumn Breakfast Muffins even better is how versatile they are. You can enjoy them warm on their own with a cup of coffee, pair them with a bowl of Greek yogurt and fruit for a protein-rich start, or serve them alongside scrambled eggs for a hearty brunch. They also make a great grab-and-go snack for kids, tuck neatly into a lunchbox, and work beautifully as a light dessert with a drizzle of honey or nut butter. Whether you are leaning into Recipes Using Pure Pumpkin for breakfast or looking for an afternoon pick-me-up, these muffins fit right in.

Full Recipe Section

Ingredients

For the muffins

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/3 cup pumpkin puree (use pure pumpkin, not pie filling)
• 1/4 cup vegetable oil or melted coconut oil
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped apple (Honeycrisp or Gala work well)

For the streusel topping

• 2 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or lightly grease with oil.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk sugars, pumpkin puree, oil, egg, and vanilla until smooth and well combined.
4. Fold the dry ingredients into the wet ingredients gently until just combined. Do not overmix.
5. Gently stir in the chopped apple pieces.
6. Divide batter evenly among the 6 muffin cups, filling each about three-quarters full.
7. In a small bowl, prepare the streusel topping by mixing melted butter, brown sugar, flour, and cinnamon until crumbly.
8. Sprinkle the streusel evenly over the muffin batter.
9. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
10. Let muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Prep time: 15 minutes
Cook time: 22 minutes
Total time: 37 minutes
Servings: 6 muffins
Calories: Approx. 210 per muffin

Why You’ll Love This Recipe

• Quick preparation that fits seamlessly into busy mornings
• Budget-friendly ingredients available year-round
• Big cozy flavor thanks to the pumpkin spice blend and sweet apple
• Nutritional value from real pumpkin puree and fruit
• Customizable with different fruit, nuts, or add-ins like chocolate chips

Cultural or Cooking Technique Note

Pumpkin baked goods hold a long tradition in American autumn kitchens. These muffins borrow from the classic New England love affair with pumpkin pies and apple harvests, bringing the best of both seasonal staples into one small-batch recipe. The streusel technique, often used in German and Central European baking, adds a crumbly sweet texture that transforms a simple muffin into a Gourmet Breakfast Muffin experience.

Serving Suggestions

1. Enjoy warm with a pat of butter and a drizzle of maple syrup for a true Pumpkin Fall Treat.
2. Pair with vanilla yogurt and toasted pecans for a balanced Fall Breakfast Muffin plate.
3. Serve with a hot mug of spiced chai or black coffee for a cozy afternoon break.
4. Tuck into a lunchbox as a sweet yet wholesome school snack.

Pro Tips for Success

• Use room temperature ingredients for the best texture.
• Do not overmix the batter or the muffins may turn dense.
• Chop apples into small, uniform pieces so they bake evenly.
• For an extra crunch, add chopped walnuts or pecans to the streusel topping.
• Bake muffins in the middle rack of your oven for even heating.

Storage & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze in a zip-top bag for up to 2 months.
• Reheat in the microwave for 15–20 seconds or in a toaster oven for 5 minutes at 325°F to restore their freshly baked warmth and texture.

These Small Batch Apple Pumpkin Streusel Muffins are proof that delicious, homemade baked goods do not need to be complicated. They bring together the flavors of fall in a cozy, tender package that works beautifully for breakfast, snacks, or dessert. I encourage you to try this recipe and make it your own with different fruits, nuts, or spices. If you loved baking these, please share, rate, and leave a comment below so we can celebrate the season together.

🎀 Final Thoughts (Emma’s Voice)

I always feel a little extra joy when I bake these muffins on a chilly morning. The scent that fills the house is like wrapping yourself in a favorite blanket. They remind me of the small-town bakeries I used to visit with my grandmother, where streusel-topped pastries were always on display. I hope these muffins bring that same comfort into your kitchen.

Follow me on Pinterest for more cozy, quick, and nostalgic recipes.

If you loved this recipe, don’t miss my Pumpkin Spice Oatmeal Bake for another comforting favorite.

Small Batch Apple Pumpkin Streusel Muffins

Warmly spiced with cinnamon, nutmeg, and ginger, these tender muffins combine real pumpkin puree and chopped apple with a sweet streusel topping. They’re the perfect cozy fall treat, baked in a small batch ideal for busy mornings or midday snacks.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 6 muffins

Calories 210 kcal

Equipment

• Muffin Tin
• Mixing Bowls
• Whisk
• Spatula
• Oven

Ingredients

  

Muffin Batter

• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1/3 cup pumpkin puree pure pumpkin, not pie filling
• 1/4 cup vegetable oil or melted coconut oil
• 1 large egg room temperature
• 1/2 tsp vanilla extract
• 1/2 cup chopped apple finely chopped, Honeycrisp or Gala

Streusel Topping

• 2 tbsp unsalted butter melted
• 1/4 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon

Instructions

 

• Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or grease lightly.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, egg, and vanilla until smooth.
• Gently fold dry ingredients into wet until just combined. Do not overmix.
• Stir in chopped apple pieces.
• Divide batter among the 6 muffin cups, filling each about ¾ full.
• In a small bowl, combine streusel ingredients: melted butter, brown sugar, flour, and cinnamon. Mix until crumbly.
• Sprinkle streusel evenly over each muffin.
• Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean.
• Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Use room temperature ingredients for best results. Try adding walnuts to the streusel for extra crunch. Muffins freeze well and reheat beautifully in the oven or microwave.

Keyword Apple, Easy Baking, Fall Muffins, Pumpkin, Small Batch, Streusel