Description
Indulge in the cozy flavors of fall with these Small Batch Apple Pumpkin Streusel Muffins. Perfectly moist and bursting with the delightful combination of pumpkin puree and fresh apples, these muffins feature a buttery cinnamon streusel topping that adds an irresistible crunch. Ideal for a quick breakfast or an afternoon snack, this easy recipe yields just enough for a small gathering, eliminating leftovers while still delivering all the warm, comforting tastes of autumn. In just 28 minutes, you can enjoy these delicious treats straight from the oven!
Ingredients
Scale
- 1/2 cup pure canned pumpkin
- 1/2 cup fresh apple (diced)
- 1 ½ tablespoons full-fat sour cream
- 3 tablespoons granulated sugar
- 1/4 teaspoon baking soda
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- pinch salt
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with parchment liners.
- In a bowl, mix streusel ingredients until crumbly; set aside.
- In another bowl, whisk together wet ingredients until smooth.
- In a separate bowl, combine dry ingredients and fold into wet mixture until just combined.
- Gently incorporate diced apples, then fill muffin cups about two-thirds full and top with streusel.
- Bake for about 18 minutes or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (43g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg