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Apple and Pumpkin Spice Muffins with Cinnamon Streusel

These muffins are a fun twist on a traditional pumpkin bread and are so simple to make. Cinnamon and cloves together with a dash or two of freshly grated nutmeg dance with apples wrapped inside a tender pumpkin muffin, finished with a cinnamon streusel sprinkled across the top.
Cook Time 28 minutes
Course Breakfast, Brunch, Dessert
Servings 20 muffins

Equipment

  • Muffin tins, 20 wells total, lined with paper liners

Ingredients
  

  • For the streusel topping:
  • 1 tablespoon butter, softened at room temperature for about 30 minutes
  • ¼ cup dark brown sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons flour
  • For the muffins:
  • 1 cup pumpkin purée (not pumpkin pie filling), about half of a 15-ounce can
  • 2 extra-large eggs
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2-½ cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon freshly grated nutmeg
  • 2 cups peeled, cored, and chopped* apples, about 1-½ to 2 apples
  • ½ cup toasted chopped pecans

Instructions
 

  • To make the streusel topping:
  • Using a fork or pastry cutter, blend the butter together with the brown sugar, cinnamon and the flour. The topping will be crumbly. Set aside while you mix the batter for the muffins.
  • To make the muffins:
  • Preheat the oven to 350-degrees.
  • In a large bowl whisk together the pumpkin purée with the eggs, vegetable oil, and the vanilla extract.
  • Combine the flour, sugar, baking powder, kosher salt, cinnamon, cloves, and nutmeg, whisking until well blended.
  • Add the flour and spice mixture to the pumpkin, stirring just until the flour disappears.
  • Stir in the chopped apples and the toasted pecans.
  • Line 20 muffin cups with paper or silicone liners. Fill about ¾ full and sprinkle the streusel topping across the tops.
  • Bake in a 350-degree oven for 25 to 28 minutes or until the muffins test done with a toothpick inserted in the center.
  • Cool for about 3 to 4 minutes then transfer the muffins to a wire rack to cool completely.

Notes

*Chop the apples into small pieces. You can also shred the apples.