If you’re searching for a cozy treat that wraps up the warm flavors of autumn in every bite, these Small Batch Apple Pumpkin Streusel Muffins are just what you need. They bring together tender pumpkin-infused batter with crisp, juicy apple pieces and a satisfyingly crumbly streusel topping. Perfect for a quick breakfast or an afternoon pick-me-up, these muffins are made in a small batch, so you won’t have to worry about leftovers piling up. Trust me, once you try these, they’ll become your favorite fall indulgence that’s as delightful to make as it is to eat.

Small Batch Apple Pumpkin Streusel Muffins Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple pantry staples, but each one plays a crucial role in creating the perfect balance of moistness, spice, and crunch. From the fresh apples providing bursts of sweetness to the pumpkin and spices that give the muffins their characteristic warmth, every element matters.

All-purpose flour: Acts as the base for both the muffins and the streusel topping, giving the right structure.
Unsalted butter: Cold and cubed for the streusel, adding rich flavor and a crumbly texture.
Light brown sugar: Brings moisture and caramel notes to both the muffin batter and the streusel.
Granulated sugar: Helps balance sweetness and adds slight crunch to the streusel.
Salt: Enhances all the flavors without overpowering.
Ground cinnamon (or pumpkin pie spice): Provides that iconic autumn spice aroma and warmth.
Diced apples: Fresh, crisp, and sweet apples elevate both texture and flavor in the bake.
Full fat sour cream: Adds moisture and tenderness to the muffins with a subtle tang.
Pure canned pumpkin: The star of the show, delivering moistness and that unmistakable pumpkin taste.
Apple juice (or orange juice or water): Adds a touch of liquid to keep the batter smooth and flavorful.
Large egg yolk: Helps bind ingredients and enriches the batter.
Vanilla extract: Rounds out the flavor with a sweet, fragrant note.
Baking soda: The leavening agent that ensures muffins rise perfectly fluffy.
Pumpkin pie spice: Enhances the fall flavor profile beyond just cinnamon.

How to Make Small Batch Apple Pumpkin Streusel Muffins

Step 1: Prepare the Streusel Topping

Start by combining the dry ingredients—flour, sugars, salt, and cinnamon—in a small bowl. Then cut in the cold, cubed butter using a fork or your fingers until the mixture resembles small peas. Stir in a bit of the diced apples for a fruity twist in the streusel. Pop this topping into the fridge so it’s chilled and ready to add that delectable crunch later.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla extract until nice and smooth. This rich blend becomes the luscious base of your muffins, infusing them with moisture and deep pumpkin flavor. Gently stir in the fresh apple cubes last to keep bits fresh and crisp.

Step 3: Combine the Dry Ingredients

Whisk together the flour, baking soda, salt, and pumpkin pie spice in a small bowl. These dry components will give the muffins their tender crumb and signature spice. Gradually sprinkle this mix over the wet ingredients and fold gently with a spatula until just combined — avoid overmixing to keep the texture light and fluffy.

Step 4: Assemble and Bake

Divide the batter evenly into a muffin pan lined with four paper liners. Then generously spoon the chilled streusel topping over each muffin. Bake at 425 degrees Fahrenheit for 5 minutes to give the tops a quick puff, then lower the heat to 350 degrees and bake for another 11 to 13 minutes until a toothpick inserted comes out mostly clean. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Small Batch Apple Pumpkin Streusel Muffins

Garnishes

A light dusting of powdered sugar or a drizzle of warm honey enhances the already irresistible streusel crunch. You could also add a small pat of melted butter on top when serving for extra richness.

Side Dishes

Pair these muffins with a cup of hot coffee, spiced chai, or a glass of apple cider for a true fall-inspired spread. They also go wonderfully alongside a dollop of Greek yogurt or a smear of cream cheese for added creaminess.

Creative Ways to Present

Serve your Small Batch Apple Pumpkin Streusel Muffins on a rustic wooden board with a scattering of fresh apple slices and cinnamon sticks for an inviting autumn display. Wrapping them individually in parchment paper tied with twine makes a charming gift or a portable snack perfect for taking on the go.

Make Ahead and Storage

Storing Leftovers

These muffins stay fresh at room temperature for up to two days if stored in an airtight container. For best texture, keep the streusel toppings protected from moisture to preserve their crunch.

Freezing

Wrap each muffin individually in plastic wrap and place them together in a freezer-safe bag. They’ll keep well frozen for up to three months. When you’re ready to enjoy, just thaw at room temperature or overnight in the fridge.

Reheating

Warm muffins gently in the microwave for 15 to 20 seconds or pop them in a 350-degree oven for about 10 minutes. Reheating restores that freshly baked aroma and soft crumb, making each bite taste like it just came out of the oven.

FAQs

Can I substitute the sour cream in this recipe?

Absolutely! If you don’t have sour cream on hand, Greek yogurt or buttermilk make fantastic substitutes that keep the muffins moist and tender with just a slight tweak in flavor.

What kind of apples work best for these muffins?

Honeycrisp apples are wonderful because they hold their shape and add sweetness, but Granny Smith or Fuji apples also work well depending on your preference for tartness or sweetness.

Can I make these muffins dairy-free?

Yes, you can use dairy-free butter and substitute the sour cream with coconut yogurt or a dairy-free plain yogurt alternative. The texture might be slightly different but still delicious.

Is it necessary to use both pumpkin pie spice and cinnamon?

The pumpkin pie spice enhances the depth of flavor, but if you only have cinnamon, that will work perfectly fine. Feel free to adjust the spice levels to your own taste.

Why bake at such a high temperature at first?

Baking at 425 degrees for the first five minutes creates a quick rise and puff in the muffins, which results in a light and airy texture with nicely domed tops before lowering the temperature to finish baking gently.

Final Thoughts

There’s something truly special about baking a small batch of goodies that fill your home with mouthwatering aromas and bring smiles to those you share them with. These Small Batch Apple Pumpkin Streusel Muffins are the perfect cozy treat to enjoy with loved ones or savor quietly by yourself. I highly encourage you to give this recipe a try—once you do, I’m sure you’ll find it a treasured staple in your baking repertoire for every autumn to come.