The spicy fragrance of fall will fill your kitchen as these Apple Pumpkin Muffins bake. Tender apples and a crunchy streusel top spicy, fluffy pumpkin muffins – perfect for a holiday breakfast.
I know I may have been a little . . . well . . . opinionated in the past when I said that muffins should be sort of rustic and not too sweet. I also may have stated that if you want soft and sweet you should eat a cupcake. Ahem. I’m making an exception for these luscious muffins.
I used cake flour and buttermilk to make these babies melt in your mouth. More dessert-like than a regular muffin, though they’re still (and I should know) wonderful for breakfast. Personally, I’d be happy to switch out my slice of pumpkin pie for one of these muffins on Thanksgiving; the pumpkin pie spice in the batter takes them over the top.
If you don’t have pumpkin pie spice, you can substitute the following: 1 1/4 teaspoon cinnamon, 3/4 teaspoon powdered ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon powdered cloves
Apple Pumpkin Muffins | Print |
- STREUSEL:
- ⅓ cup white sugar
- ½ cup brown sugar
- ¾ cup cake flour
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
- MUFFINS:
- 2 cups cake flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 eggs
- ⅔ cup buttermilk
- ½ cup solid pack pumpkin
- 1 teaspoon vanilla
- 6 tablespoons melted butter
- 1 cup chopped apple (about 1 medium) tossed in 2 tablespoons flour
- Heat oven to 375 F. Place 12 tall tulip style paper liners in muffin tin.
- In a small bowl, combine all of the streusel ingredients, breaking large lumps apart with a fork. Set aside.
- In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until thoroughly combined.
- In a small bowl, whisk together the eggs, buttermilk, pumpkin, and vanilla.
- Add egg mixture and melted butter to the dry ingredients, stirring just until combined.
- Divide mixture evenly between the 12 paper liners – approximately ⅓ cup in each.
- Divide chopped apples between each muffin, without pressing into the batter.
- Divide streusel between each muffin.
- Bake for approximately 25 minutes, or until a toothpick comes out clean when inserted in the middle of a muffin.
- Cool in pan on a rack for 5 minutes, then remove the muffins from the pan and cool completely.
This recipe was made using tall tulip-style paper liners. If you plan on using regular muffin liners, the recipe will make approximately 18 smaller muffins and will bake for about 22 minutes.
I neglected to take in-process photos of the streusel, but I know you don’t need to see a picture. Just stir it together! I did remember to grab my camera for the muffins though.
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/a-whisk-together-dry-ingredients.jpg?resize=584%2C400)
Whisk together the dry ingredients
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/b-whisk-together-liquids.jpg?resize=584%2C390)
Whisk together liquids.
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/C-add-liquids-and-melted-butter-to-dry-ingredients-1.jpg?resize=584%2C390)
Add egg mixture and melted butter to dry ingredients
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/D-stir-just-until-combined..jpg?resize=584%2C390)
Stir just until combined.
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/E-Divide-batter-between-12-tulip-cups-1.jpg?resize=584%2C390)
Divide batter between 12 tall tulip-style paper liners (or 18 regular)
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/G-Cover-with-streusel-dividing-equally-between-muffins.jpg?resize=584%2C390)
Divide chopped apples between muffins and cover with streusel.
![](https://i0.wp.com/www.therowdybaker.com/wp-content/uploads/2017/11/Bake-25-minutes-1.jpg?resize=584%2C390)
Allow muffins to cool for 5 minutes in the pan before removing and cooling on rack.
I’m down to my last can of pumpkin, so I think it’s safe to say that we’re through with pumpkin everything for the year.
Happy Holidays,
Lorinda