Name: Apple Pumpkin Streusel Muffins Small Batch Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour; 1 ½ tablespoons unsalted butter, cold and cut into cubes; 1 ½ tablespoons light brown sugar; 2 teaspoons granulated sugar; Pinch of salt; ¼ teaspoon ground cinnamon or pumpkin pie spice; 1 ½ tablespoons diced apples (reserved from below); 1 ½ tablespoons full fat sour cream, room temperature; 5 tablespoons pure canned pumpkin; 1 tablespoon apple juice or orange juice or water; 3 tablespoons granulated sugar; 2 tablespoons light brown sugar; 1 large egg yolk, room temperature; ½ teaspoon vanilla extract; ½ cup fresh apple, cut into small cubes (Honeycrisp recommended); ½ cup plus 1 tablespoon all-purpose flour; ¼ teaspoon baking soda; ⅛ teaspoon salt; ¾ teaspoon pumpkin pie spice

If you love cozy fall flavors but don’t want to bake a huge batch, this Apple Pumpkin Streusel Muffins Small Batch Recipe is a dream come true. I absolutely love how these muffins come out tender, moist, and generously studded with fresh apple bits while the pumpkin adds that warm, autumnal touch. The streusel topping adds just the right amount of crunch and sweetness—making each bite perfectly balanced.

When I first tried making a small batch of muffins, I realized how great it is not to have leftovers that linger too long. This Apple Pumpkin Streusel Muffins Small Batch Recipe is perfect for when you want just a few treats—whether for breakfast, an afternoon snack, or a cozy coffee companion. You’ll find that this recipe is easy, quick, and wonderfully satisfying without overwhelming you with too many muffins to store.

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Why You’ll Love This Recipe

Small Batch Size: Perfect quantity for a few muffins—no waste, no pressure.
Seasonal Flavors: Combines fresh apple and pumpkin with warm spices for that fall-favorite flavor.
Easy Streusel Topping: Adds crumbly texture and sweetness without extra fuss.
Quick Bake Time: The two-step baking method gives fluffy, well-risen muffins in under 30 minutes.

The image shows several muffins with a crumbly streusel topping that is light brown with a rough, crumb-like texture. The muffins have a warm golden-brown color base with small pieces of red fruit visible just under the topping. The muffins are placed on a dark baking tray on a white marbled surface. The front muffin is slightly lifted, showing the top and a bit of the side with an uneven, crumbly top layer and soft textured cake underneath. To the right side of the tray, there is a small decorative orange pumpkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients come together beautifully here, balancing moist pumpkin and apple with a simple but tasty streusel. I always recommend using fresh, crisp apples and full-fat sour cream to get the best texture and flavor in your Apple Pumpkin Streusel Muffins Small Batch Recipe.

All-purpose flour: Forms the muffin base and structure; important to properly measure for best results.
Unsalted butter: Cold and cubed for the streusel, giving that crumbly, melt-in-your-mouth topping.
Light brown sugar: Adds moisture and rich caramel notes both in batter and streusel.
Granulated sugar: Balances sweetness and helps with muffin rise and texture.
Salt: Enhances all the flavors in the muffins and streusel.
Ground cinnamon or pumpkin pie spice: The key to warming seasonal flavor that makes these muffins special.
Diced apples: Choose crisp varieties like Honeycrisp for freshness and crunch.
Full-fat sour cream: Adds tenderness and moisture for soft, fluffy muffins.
Pure canned pumpkin: The star ingredient that delivers autumn vibes and moist crumb.
Apple juice or orange juice (or water): Adds just a hint of natural sweetness and moisture.
Egg yolk: For richness and structure; make sure it’s at room temperature.
Vanilla extract: Compliments the pumpkin and apple with subtle aroma.
Baking soda: Helps the muffins rise perfectly without becoming dense.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Apple Pumpkin Streusel Muffins Small Batch Recipe depending on the season or what I have on hand. Don’t hesitate to customize the streusel spices or swap apples for pears if you want to switch things up.

Dairy-Free Variation: I’ve swapped sour cream for coconut yogurt with great results, keeping the muffins tender and moist.
Spice Level: You can add a pinch of nutmeg or cloves to the pumpkin pie spice for a bolder fall flavor I enjoy.
Extra Nuts: Adding chopped walnuts or pecans to the streusel gives an extra crunch my family adores.
Less Sweet: If you prefer less sweetness, reduce sugar by half and add a drizzle of honey after baking—works beautifully.

How to Make Apple Pumpkin Streusel Muffins Small Batch Recipe

Step 1: Mix Up the Streusel Topping

Start by combining flour, cold butter, both sugars, salt, and cinnamon in a small bowl. I like to use my fingers to rub the butter into the flour until little pea-sized clumps form—that’s the magic for crumbly streusel. Then, gently stir in the reserved diced apples and pop it in the fridge while you mix the muffin batter. Chilling the streusel helps it hold shape on top and bake perfectly crunchy.

Step 2: Prepare the Muffin Batter

Preheat your oven to 425°F and line a muffin pan with four liners. In a medium bowl, whisk together sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in the chopped apples—this is where the fresh crunch comes alive. In a separate small bowl, whisk your dry ingredients: flour, baking soda, salt, and pumpkin pie spice. Sprinkle the dry mix over the wet, then gently fold everything together with a spatula. Don’t overmix—that can make the muffins tough.

Step 3: Assemble, Top, and Bake

Spoon the batter evenly into the muffin liners, then top each muffin with an equal amount of your chilled streusel. Bake at 425°F for 5 minutes to give the muffins a quick rise and puff up beautifully, then lower the temperature to 350°F. Continue baking for 11 to 13 minutes until a toothpick inserted comes out mostly clean. Let them cool in the pan for 10 minutes before transferring to a wire rack—this helps prevent soggy bottoms.

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Pro Tips for Making Apple Pumpkin Streusel Muffins Small Batch Recipe

Chill the Streusel: Keep your streusel topping cold until baking to prevent it from melting into the muffin and losing its crunch.
Don’t Overmix Batter: Fold the dry ingredients just until combined to keep muffins tender and light.
Use Room Temperature Ingredients: Especially the egg yolk and sour cream to get smooth batter and better rise.
Two-Stage Baking: Starting at higher heat then lowering prevents dense muffins and encourages a tall, fluffy texture.

How to Serve Apple Pumpkin Streusel Muffins Small Batch Recipe

A single muffin stands on a small white pedestal with a round top. The muffin has two main layers: the bottom is a golden brown cake, soft in texture with tiny red specks visible inside, and the top is a crumbly streusel with light tan and brown chunks that look crunchy. The muffin paper is partially peeled down, showing a patterned liner with black lines. The background is a clean white marbled texture, with a blurred small pumpkin adding a hint of orange color behind the muffin. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra cinnamon or pumpkin pie spice on top right after baking—just for that added aroma and cozy look. Sometimes I spread a bit of honey butter or cream cheese on warm muffins for an extra indulgent treat. It’s simple but really elevates the flavors.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or chai latte. For a heartier breakfast, I like serving them alongside scrambled eggs or a fresh fruit salad. They’re also fantastic with a dollop of Greek yogurt for a light, balanced snack.

Creative Ways to Present

I’ve served these Apple Pumpkin Streusel Muffins at fall brunch gatherings by arranging them on a rustic wooden board accented with cinnamon sticks and apple slices. Adding a little drizzle of caramel sauce right before guests arrive always gets compliments. For gift-giving, I wrap a few muffins in parchment paper tied with twine—cute and practical!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store these muffins in an airtight container at room temperature. They stay fresh for about 3 to 5 days, which is perfect for my small household. The streusel remains delightfully crisp without getting soggy.

Freezing

I’ve frozen batches of these muffins with great success. Just make sure to wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They freeze well for up to 2 months. When I want one, I thaw it overnight in the fridge or warm it gently in the microwave.

Reheating

To reheat, I pop a muffin in the microwave for about 20 seconds or heat it in a 350°F oven for 5 minutes to revive that fresh-baked warmth. If you like the streusel extra crunchy, I recommend the oven method—it really brings it back to life.

FAQs

Can I use canned apples instead of fresh for this recipe?

While canned apples can work in a pinch, I highly recommend fresh apples for this Apple Pumpkin Streusel Muffins Small Batch Recipe. Fresh apples provide a crisp texture and natural sweetness that canned varieties often can’t match, plus they hold up better during baking without turning mushy.
Why does the recipe use egg yolk instead of a whole egg?

Using just the egg yolk adds richness and moisture to the muffins without making the batter too wet or dense. This helps the muffins stay tender and gives a nice crumb texture. If you only have whole eggs, you can experiment, but you might need to adjust the wet ingredients slightly.
Can I make this Apple Pumpkin Streusel Muffins Small Batch Recipe vegan?

Yes! To make it vegan, replace the butter with a vegan alternative, use a plant-based sour cream or yogurt for moisture, and swap the egg yolk with a flax or chia egg. The muffins might be slightly different in texture, but still delicious.
What’s the purpose of the two-stage baking process?

The initial high heat burst helps the muffins rise quickly and creates a gentle crust on top, which prevents them from collapsing. Lowering the temperature afterward allows the muffins to bake through without overbrowning or drying out, resulting in moist centers and golden tops.

Final Thoughts

This Apple Pumpkin Streusel Muffins Small Batch Recipe has become my go-to when I want a quick, tasty treat that feels like a warm hug in muffin form. Whether you’re baking for yourself or a small group, it offers the perfect blend of flavors and textures without making too many at once. I hope you enjoy making and sharing these as much as I do—it’s like bringing a little autumn magic into your kitchen anytime you want.

Apple Pumpkin Streusel Muffins Small Batch Recipe

Why You’ll Love This Recipe

Ingredients You’ll Need

Variations