Description
These small-batch muffins blend the warm flavors of pumpkin and apple, perfect for cozy fall afternoons.
Ingredients
Muffin Batter Ingredients
- 1 cup chopped apple, any firm variety (Small chopped for best texture.)
- 1 cup pumpkin puree (Use straight from the can, not pumpkin pie filling.)
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar (Adds a cozy caramel note.)
- 1/2 cup unsalted butter, melted (For flavor.)
- 2 large eggs (Room temperature preferred.)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger (A pinch.)
- 1 tablespoon plain yogurt or sour cream (For moisture.)
- 1 teaspoon vanilla extract
Streusel Topping Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold unsalted butter (Best when cold.)
- 1/2 teaspoon cinnamon (For extra flavor.)
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- Toss the chopped apple with a sprinkle of cinnamon and set aside.
- In one bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt.
- In another bowl, mix brown sugar, pumpkin, yogurt, eggs, vanilla, and melted butter.
- Stir the wet ingredients into the dry ingredients until just mixed.
- Fold in the chopped apples gently.
- Scoop the batter into lined muffin cups.
Streusel Topping
- In a separate bowl, quickly mash together the flour, brown sugar, cinnamon, and cold butter into a crumbly texture.
- Sprinkle the streusel topping over the muffin batter.
Baking
- Bake for about 20 minutes or until the tops are golden brown.
- Let them cool slightly before enjoying warm.
Notes
For best texture, avoid overmixing the batter and check on them closely during the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American, Fall