Apple Pumpkin Streusel Muffins Small Batch

Looking for cozy pumpkin streusel muffins without ending up with two dozen leftovers? This small batch recipe bakes up tender, warmly spiced muffins studded with apple pieces and topped with a buttery cinnamon streusel. They’re perfect for chilly mornings, fall brunches, or a quick dessert that tastes like autumn in every bite.

Why You’ll Love This Recipe

Moist pumpkin puree keeps the crumb soft for days, diced apple adds juicy sweetness, and a crisp streusel delivers bakery-style texture. Plus, this small batch makes just 6 muffins—ideal for small households, meal prep, or testing before the holidays.

Ingredients

For the Muffins

• ¾ cup (95 g) all-purpose flour

• ¼ cup (50 g) granulated sugar

• 2 tablespoons light brown sugar, packed

• ¾ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon fine salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves (or pumpkin pie spice to taste)

• ½ cup (120 g) pumpkin puree (not pumpkin pie filling)

• 1 large egg, room temperature

• 2 tablespoons neutral oil (vegetable or light olive oil)

• 2 tablespoons milk (dairy or unsweetened almond)

• ½ teaspoon pure vanilla extract

• ½ cup peeled, finely diced apple (about 1 small apple; a tart variety like Granny Smith or a sweet-crisp Honeycrisp works well)

For the Streusel Topping

• 3 tablespoons all-purpose flour

• 2 tablespoons light brown sugar

• ¼ teaspoon ground cinnamon

• Pinch of salt

• 2 tablespoons cold unsalted butter, cut into small cubes

Optional Glaze

• ¼ cup powdered sugar

• 1–2 teaspoons milk or cream

• A drop of vanilla extract

Required Kitchen Tools

• 12-cup muffin pan (you’ll use only half; or a 6-cup pan)

• Paper liners or nonstick spray

• Mixing bowls (one large, one small)

• Whisk and spatula

• Measuring cups and spoons

• Paring knife and cutting board

Step-by-Step Instructions

1. Prepare the Pan & Oven

Preheat your oven to 375°F (190°C). Line 6 muffin wells with paper liners or lightly grease them. Preheating ensures the streusel sets and the muffins rise quickly for a domed top—essential for picture-perfect pumpkin streusel muffins.

2. Make the Streusel

In a small bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter cubes and rub with your fingertips (or use a fork) until the mixture forms moist crumbs that clump when pressed. Refrigerate while you mix the batter to keep the butter cold.

3. Mix Dry Ingredients

In a large bowl whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Even distribution of leaveners and spices prevents pockets of bitterness and ensures consistent flavor.

4. Combine Wet Ingredients

In a separate bowl whisk pumpkin puree, egg, oil, milk, and vanilla until smooth. The oil keeps the crumb tender while pumpkin provides moisture without excess fat.

5. Make the Batter

Pour wet ingredients into dry. Gently fold with a spatula just until a few flour streaks remain. Fold in the diced apple. Avoid overmixing; a light hand prevents tough muffins.

6. Fill the Muffin Cups

Divide batter evenly among the 6 prepared cups, filling each about ¾ full. Sprinkle a generous layer of chilled streusel over each muffin, gently pressing so it adheres.

7. Bake

Bake at 375°F (190°C) for 16–19 minutes, or until the tops are set, streusel is golden, and a toothpick inserted in the center comes out with a few moist crumbs (no wet batter). Baking time varies by oven and apple moisture.

8. Cool & Glaze (Optional)

Let muffins cool in the pan 5 minutes, then transfer to a wire rack. For a light glaze, whisk powdered sugar with milk and vanilla until drizzle-thin. Once muffins are barely warm, drizzle over the tops. Serve warm or at room temperature.

Helpful Tips for Perfect Pumpkin Streusel Muffins

1. Use Pure Pumpkin: Canned pumpkin puree differs from pumpkin pie filling, which contains sugar and spices. Pure pumpkin gives you control over sweetness and flavor balance.

2. Small Dice the Apple: Finely diced apple (¼-inch pieces) softens quickly, distributing sweetness without sinking. Too-large chunks can create raw pockets or cause muffins to collapse.

3. Keep Streusel Cold: Cold butter melts slowly in the oven, forming crisp crumbs. If it warms while you prep, return it to the refrigerator for a few minutes.

4. Don’t Overmix: Stirring just until combined preserves air bubbles created by the leaveners, producing a tender crumb.

5. Customize Spices: Swap individual spices for 1¼ teaspoons pumpkin pie spice if you prefer simplicity. Add a pinch of ginger for extra warmth.

6. Storage: Store cooled muffins in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. Reheat briefly in a low oven (300°F/150°C) to refresh the streusel crispness.

7. Freezing: Freeze unglazed muffins tightly wrapped for up to 2 months. Thaw at room temperature and warm before glazing.

8. Make Ahead Batter: You can assemble the streusel and dry ingredients the night before. Combine wet ingredients just before baking to maintain maximum rise.

9. Scaling Up: Need more pumpkin streusel muffins? Double all ingredients for 12 muffins, baking them for the same time window.

Approximate Nutritional Value (Per Muffin)

Values are estimates and will vary based on ingredient brands and glaze usage.

• Calories: ~235 (without glaze)

• Fat: 11 g

• Saturated Fat: 5 g

• Carbohydrates: 32 g

• Sugar: 17 g

• Fiber: 2 g

• Protein: 3 g

• Sodium: 160 mg

The combination of pumpkin (rich in beta carotene) and apple adds natural fiber and moisture, allowing less fat than many traditional bakery muffins.

Conclusion

If you crave the comfort of fall baking but don’t want a mountain of leftovers, these Apple Pumpkin Streusel Muffins (Small Batch) are your new go-to. Juicy apple, velvety pumpkin, fragrant spices, and a buttery crumble meet in every bite—delivering classic pumpkin streusel muffins flavor in a manageable quantity. Whip up a batch this weekend, brew a cup of coffee, and enjoy the cozy taste of autumn made simple. Happy baking!