Apple Pumpkin Streusel Muffins (Print Version)

Tender muffins combining fresh apples and pumpkin topped with buttery streusel - a perfect small batch treat for fall mornings.

# Ingredients:

→ Apple Streusel Topping

01 - 3 tablespoons all-purpose flour
02 - 1 ½ tablespoons unsalted butter, cold and cut into cubes
03 - 1 ½ tablespoons light brown sugar
04 - 2 teaspoons granulated sugar
05 - Pinch of salt
06 - ¼ teaspoon ground cinnamon or pumpkin pie spice
07 - 1 ½ tablespoons diced apples, optional

→ Apple Pumpkin Muffins

08 - 1 ½ tablespoons full fat sour cream, room temperature
09 - 5 tablespoons pure canned pumpkin
10 - 1 tablespoon apple juice, orange juice, or water
11 - 3 tablespoons granulated sugar
12 - 2 tablespoons light brown sugar
13 - 1 large egg yolk, room temperature
14 - ½ teaspoon vanilla extract
15 - ½ cup fresh apple, cut into small cubes
16 - ½ cup, plus 1 tablespoon all-purpose flour
17 - ¼ teaspoon baking soda
18 - ⅛ teaspoon salt
19 - ¾ teaspoon pumpkin pie spice

# Steps to Follow:

01 - In a small mixing bowl, combine flour, butter, both sugars, salt, and cinnamon. Use a fork or fingers to mix until small pea-sized pieces form. Stir in reserved diced apples, if using. Refrigerate until ready to use.
02 - Preheat oven to 220°C (425°F) and adjust the rack to the middle position. Line a muffin pan with 4 liners.
03 - In a medium mixing bowl, mix sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla extract until smooth. Stir in remaining apple cubes.
04 - In a separate small bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Sprinkle dry ingredients over the wet mixture and fold with a spatula until no dry streaks remain. Avoid overmixing.
05 - Evenly distribute the batter among the muffin liners. Top each muffin with equal portions of streusel topping.
06 - Bake at 220°C (425°F) for 5 minutes to puff up the tops. Lower the temperature to 175°C (350°F) and bake for another 11-13 minutes, or until a toothpick comes out mostly clean.
07 - Cool muffins in the pan on a wire cooling rack for 10 minutes. Then transfer to the rack to cool completely.

# Additional Notes:

01 - This is a scalable small-batch recipe. To double, simply multiply ingredient quantities by two.
02 - The high heat during the initial bake helps the muffins rise. Set a timer to lower the oven temperature after 5 minutes.
03 - Use a Honeycrisp apple or any preferred variety.
04 - Ensure canned pumpkin is pure and not pumpkin pie filling to avoid added ingredients.
05 - Leftover pumpkin can be used in other recipes for additional treats.
06 - For mini muffins, skip the high-heat step and begin checking for doneness at 12 minutes.
07 - Store muffins covered at room temperature for 3-5 days. To freeze, wrap individually and store in a freezer bag for up to 3 months. Thaw at room temperature.

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