Pumpkin muffins are a must-have treat when the leaves start turning and cooler weather rolls in. These cozy little baked goods combine the warm spice of pumpkin with tender apples and a buttery streusel topping that adds irresistible crunch. Whether you’re baking for a weekend brunch, a school snack, or just because it’s fall, these muffins are everything you crave in a seasonal bite.
This small-batch recipe yields just enough for a few servings—perfect for smaller households or when you want a sweet treat without too many leftovers. Let’s walk through how to make bakery-worthy pumpkin muffins right at home, with simple ingredients and no fuss.
Table of Contents
Why You’ll Love It
These pumpkin muffins check every box: moist and tender inside, golden and crumbly on top, and full of warm fall flavors. The combination of spiced pumpkin and juicy apple makes each bite comforting and balanced—not too sweet, not too heavy. Plus, it’s a small-batch recipe, so you get just the right amount without overcommitting. Whether you’re baking for yourself or sharing with a friend, they’re easy to make, easy to love, and impossible to resist with your morning coffee or an afternoon tea.
Ingredients
For the Apple Streusel Topping:
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cold and cubed
- ¼ small apple, finely diced (peeled if desired)
For the Pumpkin Muffins:
- ¼ cup canned pumpkin purée
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon vegetable oil (or melted butter)
- 1 tablespoon milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground ginger
- Pinch of salt
- ¼ small apple, finely chopped
Instructions
- Preheat the oven to 350°F (175°C). Line 4 muffin cups with paper liners or lightly grease them.
- Make the streusel topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a fork or fingers to blend until crumbly. Fold in the diced apple. Set aside. - Prepare the muffin batter:
In a mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, oil, milk, and vanilla until smooth. - Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. - Mix wet and dry ingredients:
Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the chopped apple gently—do not overmix. - Fill the muffin cups:
Divide the batter evenly among the 4 muffin cups. Spoon the streusel topping over each muffin, gently pressing it in so it sticks. - Bake:
Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean and the tops are golden. - Cool and enjoy:
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4 muffins
Nutrition Facts (Per Muffin – Approximate)
- Calories: 293 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 105mg
- Carbohydrates: 43g
- Fiber: 2g
- Sugars: 25g
- Protein: 2g
What Are the Best Apples for Baking in Muffins?
When baking muffins, the best apples are those that hold their shape and offer a balance of sweetness and tartness. Here are top choices:
- Granny Smith: Firm, tart, and dependable—they don’t turn mushy during baking and pair beautifully with warm spices like cinnamon and nutmeg.
- Honeycrisp: Slightly sweeter but still crisp, making them a popular choice for muffins with a juicy bite.
- Braeburn: Offers a nice balance between sweet and tart, and holds texture well.
- Pink Lady (Cripps Pink): Firm with a subtle sweetness and bright flavor.
- Jonagold or Fuji: If you prefer sweeter muffins, these add natural sugar and moisture without getting soggy.
For best results, peel and dice the apples small—especially in small-batch recipes—so they soften evenly and integrate into the batter without weighing it down.
Tips & Variations
- Use the right apples: Tart apples like Granny Smith or Honeycrisp hold their shape and flavor best when baked.
- Don’t overmix the batter: Stir just until the dry ingredients are incorporated to avoid dense muffins.
- Make it dairy-free: Substitute non-dairy milk and plant-based butter without compromising taste.
- Double the recipe: Need more? Simply double all ingredients and bake in a 6- or 12-cup muffin pan.
- Add-ins: For extra texture, stir in chopped walnuts, pecans, or chocolate chips.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery.
Can I freeze these muffins?
Absolutely! Wrap them tightly and freeze for up to 2 months. Thaw at room temperature or warm in the oven.
Can I make mini muffins?
Yes. Use a mini muffin pan and bake for 10–12 minutes, checking early for doneness.