Description

Indulge in the cozy flavors of fall with these Small Batch Apple Pumpkin Streusel Muffins. Perfectly moist and bursting with the harmonious combination of pumpkin puree and fresh apple chunks, these muffins are topped with a crunchy cinnamon streusel that takes them to the next level. Whether you’re enjoying them for breakfast, as a snack, or at a gathering, this small-batch recipe makes just four muffins, ideal for satisfying cravings without leaving you with leftovers. Quick to prepare and easy to customize, they’re sure to become a seasonal favorite.

Ingredients

Scale

1 ½ tablespoons full fat sour cream
5 tablespoons pure canned pumpkin
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk
½ cup fresh apples (cut into cubes)
¾ cup all-purpose flour
¾ teaspoon pumpkin pie spice

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Instructions

Prepare the streusel topping by mixing flour, butter, sugars, salt, and cinnamon until crumbly; fold in reserved diced apples and refrigerate.
Preheat oven to 425°F; line muffin pan with four liners.
In a bowl, mix sour cream, pumpkin puree, juice, sugars, egg yolk, and vanilla until smooth; stir in apple cubes.
In another bowl, whisk flour, baking soda, salt, and spices; fold into wet mixture until just combined.
Scoop batter into liners and top with streusel; bake for 5 minutes at 425°F then reduce temperature to 350°F for an additional 11-13 minutes.
Cool muffins in the pan for about 10 minutes before transferring to a wire rack.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 10g
Sodium: 160mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg