Pumpkin Apple Fall Crumble Muffins 9 Incredible Ways to Bake Perfectly

Introduction of Pumpkin Apple Fall Crumble Muffins

When autumn arrives, there’s nothing more comforting than the warm aroma of spiced muffins fresh from the oven. As a chef, I can tell you that these Pumpkin Apple Fall Crumble Muffins are everything you want in a seasonal bake: moist, tender, perfectly spiced, and crowned with a buttery apple streusel topping that adds irresistible crunch. This recipe blends two classic fall favorites — pumpkin and apple — into one bakery-style muffin that’s both indulgent and satisfying.

The secret lies in balance. Pumpkin brings natural moisture and earthy sweetness, while diced fresh apple adds bursts of juicy flavor. A touch of pumpkin pie spice ties everything together with cozy notes of cinnamon and nutmeg. But what truly elevates these muffins is the crumble topping: a golden streusel infused with cinnamon and tiny apple pieces that melt into the top as they bake. Each bite delivers layers of texture, from fluffy muffin base to crisp, buttery topping.

Whether you’re planning a festive brunch, looking for the perfect Thanksgiving breakfast treat, or simply craving something sweet with your morning coffee, these muffins will not disappoint. They’re easy enough to whip up on a weekday, yet elegant enough to serve at a fall gathering. With just a handful of simple ingredients, you can bring bakery-quality muffins to your table — warm, spiced, and ready to share.

Pumpkin Apple Fall Crumble Muffins 9 Incredible Ways to Bake Perfectly

Andrew BELLETT

Bakery-style Pumpkin Apple Fall Crumble Muffins with a buttery apple streusel crown, moist pumpkin crumb, and warm spice. Small-batch, easy method, and pro tips for tall domes and crisp crumble.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Servings 4 muffins

Calories 293 kcal

Equipment

• 12-cup muffin pan (use 4 liners)
• Paper muffin liners
• Mixing bowls
• Whisk 
• Fork or pastry blender
• Rubber spatula
• Wire cooling rack

Ingredients

  

For the Apple Streusel Topping

• 3 tbsp all-purpose flour
• 1 1/2 tbsp unsalted butter cold, cut in cubes
• 1 1/2 tbsp light brown sugar packed
• 2 tsp granulated sugar
• fine salt pinch
• 1/4 tsp ground cinnamon or pumpkin pie spice
• 1 1/2 tbsp diced apple reserved from muffin apples

For the Pumpkin Apple Muffins

• 1 1/2 tbsp full-fat sour cream room temperature
• 5 tbsp pure pumpkin puree not pumpkin pie filling
• 1 tbsp apple juice or orange juice or water
• 3 tbsp granulated sugar
• 2 tbsp light brown sugar packed
• 1 large egg yolk room temperature
• 1/2 tsp vanilla extract
• 1/2 cup fresh apple diced small; Honeycrisp preferred; reserve 1 1/2 tbsp for streusel
• 1/2 cup all-purpose flour
• 1 tbsp all-purpose flour additional
• 1/4 tsp baking soda
• 1/8 tsp fine salt
• 3/4 tsp pumpkin pie spice

Instructions

 

• Make streusel: In a small bowl, combine flour, cold cubed butter, brown sugar, granulated sugar, pinch of salt, and cinnamon. Rub with fingertips or use a fork until coarse crumbs with pea-size bits form. Stir in the reserved diced apple and refrigerate while you make the batter.
• Prep oven & pan: Heat oven to 425°F (220°C). Line a muffin pan with 4 paper liners; position rack in the center.
• Wet mixture: In a medium bowl whisk sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla until smooth. Fold in the diced apple (minus what you saved for the streusel).
• Dry mixture: In a separate bowl whisk flour, baking soda, salt, and pumpkin pie spice. Sprinkle over the wet ingredients and gently fold with a spatula just until no dry streaks remain (do not overmix).
• Fill & top: Divide batter evenly among liners. Spoon chilled apple streusel evenly over each muffin.
• Bake high then low: Bake 5 minutes at 425°F (220°C) for tall domes. Without opening the oven, reduce to 350°F (175°C) and bake 11–13 minutes longer, until a toothpick comes out with a few moist crumbs.
• Cool: Cool in pan on a rack 10 minutes, then transfer muffins directly to the rack to cool completely. Enjoy warm or at room temperature.
• Storage: Store covered at room temperature 3–5 days; freeze up to 3 months (wrap individually). Re-crisp streusel in a 300°F (150°C) oven for 5–7 minutes.

Notes

Small batch: Easily doubled.
High–low bake: Initial high heat puffs tops; lowering finishes the centers. Set a timer to reduce the temp after 5 minutes.
Apples: Honeycrisp is great; Granny Smith for tartness, or Fuji/Gala for sweetness.
Pumpkin: Use pure pumpkin puree (not pie filling). Libby’s tends to be less watery.
Mini muffins: Makes 10–12 minis; bake at 350°F and start checking at 12 minutes (skip the high-heat burst).
Freezer: Wrap individually and freeze up to 3 months; thaw at room temperature.

Keyword Apple streusel, Bakery style domes, Fall Baking, Pumpkin apple muffins, Small batch muffins

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Why You’ll Love This Recipe “Pumpkin Apple Fall Crumble Muffins”

These Pumpkin Apple Fall Crumble Muffins aren’t just muffins — they’re little bites of autumn comfort. From the warm spices to the buttery topping, every detail is designed to make them unforgettable. Here’s why you’ll want to bake them again and again:

• Bakery-Style Texture – Moist, tender centers with a golden streusel topping that delivers just the right crunch.
• Perfect Fall Flavors – Pumpkin, apple, and cinnamon come together to capture the essence of autumn in every bite.
• Easy to Make – Simple ingredients and clear steps make this recipe approachable, even for beginner bakers.
• Versatile Treat – Ideal for breakfast, brunch, afternoon tea, or as a sweet addition to your holiday table.
• Crowd-Pleaser – Their irresistible flavor and cozy aroma make them a hit with both kids and adults.

What sets these muffins apart is the crumble topping with diced apples folded right into it. As the muffins bake, the streusel melts into the batter, creating little caramelized pockets of apple-cinnamon flavor. Combined with the pumpkin base, the result is a muffin that’s rich, aromatic, and downright indulgent.

They’re the kind of recipe you’ll want to share with family, gift to friends, or bring to seasonal gatherings. Comforting yet elegant, they showcase everything we love about fall baking.

Ingredients Needed for Pumpkin Apple Fall Crumble Muffins

For the Apple Streusel Topping

• 3 tablespoons all-purpose flour – Forms the base of the crumble topping.
• 1 ½ tablespoons unsalted butter, cold and cubed – Cold butter ensures a crisp, crumbly streusel.
• 1 ½ tablespoons light brown sugar – Adds sweetness with a hint of molasses depth.
• 2 teaspoons granulated sugar – Balances flavor and helps the topping caramelize.
• Pinch of salt – Enhances all the flavors in the topping.
• ¼ teaspoon ground cinnamon (or pumpkin pie spice) – Brings warmth and spice.
• 1 ½ tablespoons diced apples – Reserved from the muffin base for added texture and bursts of fruity flavor.

For the Apple Pumpkin Muffins

• 1 ½ tablespoons full-fat sour cream, room temperature – Keeps the muffins moist and tender.
• 5 tablespoons pure canned pumpkin – Use plain pumpkin puree, not pie filling, for best results.
• 1 tablespoon apple juice – Can be swapped with orange juice or water; it adds a subtle fruity brightness.
• 3 tablespoons granulated sugar – Provides sweetness and balances the pumpkin.
• 2 tablespoons light brown sugar – Adds depth and keeps the muffins soft.
• 1 large egg yolk, room temperature – Enriches the batter and adds color.
• ½ teaspoon vanilla extract – For warmth and aroma.
• ½ cup fresh apple, diced small (Honeycrisp recommended) – Sweet, crisp apples hold their texture during baking. Reserve 1 ½ tablespoons for the streusel.
• ½ cup + 1 tablespoon all-purpose flour – The structure of the muffin.
• ¼ teaspoon baking soda – Helps the muffins rise.
• ⅛ teaspoon salt – Balances sweetness.
• ¾ teaspoon pumpkin pie spice – A blend of cinnamon, nutmeg, and cloves for that cozy fall flavor.

How to Make Pumpkin Apple Fall Crumble Muffins

Step 1: Prepare the Streusel Topping

1. In a small mixing bowl, combine the flour, cold cubed butter, brown sugar, granulated sugar, salt, and cinnamon.
   👉 Chef’s Tip: Use your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces. Cold butter ensures a crunchy streusel.
2. Stir in the reserved diced apples. Place the bowl in the refrigerator to chill while you make the muffin batter.
   👉 Chilling prevents the butter from melting too quickly in the oven, which helps the topping stay crisp.

Step 2: Prepare the Muffin Batter

3. Preheat the oven to 425°F (220°C) and position a rack in the center. Line a muffin pan with 4 paper liners.
4. In a medium bowl, whisk together the sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla extract until smooth. Stir in the diced apple.
   👉 Visual Cue: The mixture should look creamy and slightly thick.
5. In a separate small bowl, whisk the flour, baking soda, salt, and pumpkin pie spice. Gently fold the dry mixture into the wet ingredients using a spatula until just combined.
   👉 Do not overmix — this keeps the muffins tender.

Step 3: Assemble and Bake

6. Evenly divide the batter between the muffin liners. Sprinkle the chilled streusel topping evenly over each muffin.
7. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for another 11–13 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
   👉 The initial high heat makes the muffin tops puff up, giving them a bakery-style dome.

Step 4: Cool and Serve

8. Let the muffins cool in the pan on a wire rack for 10 minutes before transferring them directly onto the rack to cool completely.

Serving and Storage Tips of Pumpkin Apple Fall Crumble Muffins

Serving Suggestions of Pumpkin Apple Fall Crumble Muffins

Warm from the Oven: These muffins are best enjoyed slightly warm, when the streusel topping is crisp, and the apples inside are tender and juicy.

With Coffee or Tea: Pair them with a spiced chai latte, cappuccino, or hot apple cider for the ultimate cozy fall treat.

Festive Presentation: Dust lightly with powdered sugar before serving at brunch or place in a basket lined with a fall-themed napkin for holiday gatherings.

Breakfast or Dessert: They work just as well for a quick breakfast on the go as they do as a sweet end to a meal.

Storage & Reheating of Pumpkin Apple Fall Crumble Muffins

• Room Temperature: Store covered in an airtight container for 3 to 5 days.
• Freezer: Wrap muffins individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm gently before serving.
• Reheating: To revive the streusel topping, reheat muffins in a preheated oven at 300°F (150°C) for 5–7 minutes. For a quick option, microwave on medium heat for 15–20 seconds, though the topping will be softer.
• Meal Prep Tip: Bake a double batch, freeze half, and keep the rest at room temperature for easy grab-and-go snacks throughout the week.

Helpful Notes of Pumpkin Apple Fall Crumble Muffins

• Use Pure Pumpkin, Not Pie Filling: Pumpkin pie filling has added sugar and spices that will throw off the balance of this recipe. Stick with pure pumpkin puree for the right texture and flavor.
• Best Apples for Baking: Honeycrisp works beautifully because it holds its shape and adds natural sweetness, but Granny Smith, Fuji, or Gala are also good choices depending on whether you prefer tart or sweet flavor.
• Why the High Heat Start?: Baking at 425°F for the first 5 minutes helps the muffins rise quickly, giving them a domed top just like bakery-style muffins. Lowering the temperature ensures the inside bakes evenly without drying out.
• Don’t Skip the Streusel: The apple-studded topping isn’t just pretty — it adds crunch and caramelized sweetness that makes the muffins extra special.
• Make Mini Muffins: This recipe can be made into 10–12 mini muffins. Skip the high-heat step and bake at 350°F, checking for doneness around 12 minutes.
• Leftover Pumpkin Tip: Since you’ll likely have extra pumpkin puree, use it for another fall bake like pumpkin bread, pumpkin cookies, or even pumpkin pancakes.
• Freezer-Friendly: Freeze the muffins wrapped individually for up to 3 months. Thaw overnight on the counter or pop them in a low oven to warm through for that just-baked taste.
• Avoid Overmixing: Stir the batter gently and only until the flour disappears. Overmixing activates gluten, which can make the muffins chewy instead of soft and tender.

Conclusion of Pumpkin Apple Fall Crumble Muffins

There’s something magical about fall baking, and these Pumpkin Apple Fall Crumble Muffins capture the season in every bite. They combine the cozy sweetness of pumpkin with the fresh crunch of apples, all topped with a buttery streusel that adds irresistible texture. The result is a bakery-quality treat that feels indulgent yet approachable — the kind of recipe you’ll want to make again and again.

One of the best things about this recipe is its versatility. These muffins are just as welcome on a crisp autumn morning with a hot cup of coffee as they are at a festive holiday brunch. Their rich aroma of cinnamon and spice makes your kitchen smell incredible, instantly setting the mood for the season. Plus, they’re easy to prepare with everyday ingredients, so you don’t need to be a professional baker to achieve professional results.

Another reason these muffins stand out is their balance. The pumpkin keeps the crumb moist and tender, while the apple pieces bring bursts of freshness. The streusel topping ties it all together with a crunchy, caramelized finish that makes each bite feel special. Whether you’re baking for your family, gifting to a neighbor, or preparing a batch for a gathering, these muffins are sure to impress.

Now it’s your turn to try them. If you bake these Pumpkin Apple Fall Crumble Muffins, please share your experience in the comments below and leave a star rating. Your feedback not only helps me but also inspires other readers to give the recipe a try. And don’t forget to snap a photo and share it on Pinterest, Facebook, or Instagram — I’d love to see your creations!

So, grab your mixing bowls, warm up the oven, and enjoy the comfort of fall with every bite. Once you taste these muffins, you’ll understand why they’re destined to become a seasonal favorite in your home.

Frequently Asked Questions of Pumpkin Apple Fall Crumble Muffins