Pumpkin Apple Fall Crumble Muffins 9 Incredible Ways to Bake Perfectly
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.
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.
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.