Small Batch Apple Pumpkin Streusel Muffins

When the air turns crisp and leaves start to fall, there’s nothing better than baking something warm, cozy, and filled with autumn flavors. These Small Batch Apple Pumpkin Streusel Muffins are the perfect treat to satisfy that craving. Combining the natural sweetness of fresh apple chunks with the earthy richness of pumpkin puree, these muffins deliver everything you love about fall in just the right portion. Since this is a small batch recipe, you won’t have to worry about making a dozen muffins you can’t finish. Instead, you’ll get the perfect amount for a cozy breakfast, afternoon snack, or even a quick dessert.

The best part? These muffins are topped with a buttery streusel crumb that adds the perfect crunch to the soft, spiced interior. Each bite has a balance of tender pumpkin, juicy apple, and a sweet cinnamon topping that will make you want to bake them again and again. If you’ve ever wanted an easy fall recipe that doesn’t overwhelm your kitchen with leftovers, these muffins are just right. In less than 40 minutes, you’ll have warm, golden-brown muffins that taste like a hug in every bite. Whether you’re baking for yourself, a small family, or just want to test a new recipe, these Small Batch Apple Pumpkin Streusel Muffins are guaranteed to make your kitchen smell like autumn bliss.

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What Makes This Small Batch Apple Pumpkin Streusel Muffins Special?

• Perfect for small households – This recipe makes just the right number of muffins (about 6), so you won’t have too many leftovers.

• Cozy fall flavors – Apple, pumpkin, cinnamon, and nutmeg come together for the ultimate seasonal bake.

• Streusel topping for texture – The buttery crumble on top adds a bakery-style finish that makes these muffins extra special.

• Moist and tender crumb – Thanks to pumpkin puree and fresh apple, these muffins stay soft for days.

• Quick and simple – No fancy equipment needed, and the whole process takes less than 40 minutes from start to finish.

These muffins are perfect for mornings when you want something warm without spending hours in the kitchen. The streusel is made with just a few pantry staples and only takes minutes to mix together. Plus, the recipe is flexible—you can swap the apple variety, adjust spices, or even add nuts for extra crunch.

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Ingredient Notes

• Pumpkin puree – Adds moisture and earthy sweetness. Use canned pumpkin, not pumpkin pie filling.

• Fresh apple – Choose a firm, sweet-tart variety like Honeycrisp or Granny Smith. Diced small so it bakes evenly.

• All-purpose flour – The base for both the muffins and streusel. You can swap part with whole wheat for a nuttier flavor.

• Brown sugar – Brings caramel-like depth and keeps the muffins moist. White sugar works in a pinch.

• Cinnamon and nutmeg – Essential for fall warmth. You can add a pinch of ginger or allspice if you like.

• Butter – Unsalted works best for controlling flavor in the streusel topping.

• Baking powder and baking soda – Ensure a fluffy rise.

• Milk (or dairy-free alternative) – Keeps the batter light. Almond milk or oat milk work well too.

• Egg – Binds everything together and helps with structure. For egg-free, try a flax egg.

Special equipment: A muffin tin with liners and a mixing bowl are all you need—no mixer required.

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How To Make Small Batch Apple Pumpkin Streusel Muffins

1. Preheat and prep. Heat your oven to 350°F (175°C). Line or grease 6 muffin cups.

2. Make the streusel topping. In a small bowl, mix 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly. Set aside.

3. Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon, and a pinch of nutmeg.

4. Combine the wet ingredients. In another bowl, whisk 1/2 cup pumpkin puree, 1/3 cup brown sugar, 1/4 cup milk, 1 egg, and 2 tablespoons melted butter until smooth.

5. Fold together. Gently mix the wet and dry ingredients until just combined (do not overmix). Stir in 1/2 cup diced apple.

6. Fill the muffin tin. Divide batter evenly between cups. Sprinkle streusel generously on top of each muffin.

7. Bake. Place in the oven for 20–24 minutes, or until a toothpick inserted in the center comes out clean. Muffins should be golden brown and spring back lightly when pressed.

8. Cool slightly. Let them rest in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

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Storage Options

• Room temperature – Store in an airtight container for up to 2 days.

• Refrigeration – Keeps well for 4–5 days, but warm them slightly before serving for the best texture.

• Freezing – Wrap individually and freeze up to 2 months. Reheat in the oven at 300°F for 10 minutes.

• Reheating tip – A quick 15-second microwave warm-up brings back the fresh-baked taste.

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Variations and Substitutions

• Add chopped pecans or walnuts for crunch.

• Use pears instead of apples for a different fall twist.

• Make it dairy-free with coconut oil and almond milk.

• Add chocolate chips for a sweeter treat.

• Swap spices: try pumpkin pie spice instead of cinnamon/nutmeg.

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Frequently Asked Questions

Can I double this recipe?
Yes, just double all ingredients for a full dozen muffins.

Can I make them ahead?
Yes, bake and freeze, then thaw at room temp when needed.

What apples work best?
Firm ones like Granny Smith or Honeycrisp hold shape while baking.

Can I skip the streusel topping?
Yes, but it adds great texture. You can sprinkle oats instead for a lighter option.

Why are my muffins dense?
Likely overmixing—stop stirring once flour disappears.

Can I use whole wheat flour?
Yes, but use half all-purpose and half whole wheat for balance.

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Conclusion

These Small Batch Apple Pumpkin Streusel Muffins are cozy, flavorful, and easy enough for any baker. With warm spices, tender apple pieces, and a buttery crumb topping, they bring all the comfort of fall into one small-batch recipe. Perfect for sharing—or keeping all to yourself. Try them this week and let your kitchen smell like autumn.

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