Perhaps I was subconsciously still thinking of that Pumpkin Cider Cocktail. Consciously, however, it hadn’t occurred to me until completing this pumpkin muffin recipe, tasting the muffins a few times, and even editing the photos, that there are notable similarities, yet important differences. One is a cocktail, perfect for an evening affair. The other, a muffin, perfect to start your morning.

If you like to use seasonal ingredients, pumpkins and apples are going to dominate right now. And you know what?  I don’t mind that at all! These muffins taste like autumn and there’s a comforting feel that comes with that.
Pumpkin Apple Streusel Muffins 5One interesting insight about this pumpkin muffin — an adaptation (mostly just changing the streusel) from this Apple Pumpkin Muffins recipe — is that it tastes much better after cooling to room temperature. Most baked goods taste best right out of the oven, warm with little steam ribbons floating upwards. Not this muffin. We both liked it much more once it had cooled. The flavors became more vibrant and the spices settled down and melded together. After that, I couldn’t stop myself from eating at least three at a time.

Pumpkin Apple Streusel Muffin
~24 muffins


  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups finely chopped, peeled apple


  • 2/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter, cut into small pieces

Instructions –

1. Preheat oven to 350 degrees F. Place cupcake/muffin liners in baking trays.

2. Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Place eggs, pumpkin puree, and vegetable oil in a separate large bowl and mix together until combined. Stir wet ingredients into dry ingredients until just combined. Fold in apple. Fill muffin-liners roughly 2/3 full.

3. In a small bowl, toss together brown sugar, flour, and cinnamon. Cut in butter until it forms a crumbly texture. Sprinkle evenly over muffins.

4. Bake muffins for 35-40 minutes or until golden and toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool completely. Serve room temperature!

Left-overs will keep in an air-tight container in room temperature for a few days.
Pumpkin Apple Streusel Muffins 2

posted by jessica at 09:15 PM Filed under American, Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.