Save on Pinterest

Apple Streusel Pumpkin Muffins

Total Time

Prep: 20 min. Bake: 35 min.


1-1/2 dozen

If you like pumpkin, you'll love these moist muffins from Mary Ann Taylor of Rockwell, Iowa. With an appealing streusel topping and tender apple bits throughout, they make a great accompaniment to a harvest meal or a handy breakfast on the run.


  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold butter, cubed


  1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 each: 245 calories, 8g fat (2g saturated fat), 26mg cholesterol, 152mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Orbs
    Feb 26, 2021

    Delicious! I served these warm for dessert with French Vanilla Ice Cream. I froze the rest for a breakfast snack before I go to work. I used apples from a jar of sliced apples in cinnamon and sprinkled cinnamon on top of the muffins. Thank you, Mary Ann for sharing this recipe.

  • Bahiya
    Sep 18, 2020

    These are a favorite for my family. I've been baking these since I first saw the recipe in October 1999. I love having them for breakfast or snacks. The apples complement the pumpkin and the muffins are moist.

  • amiracle2012
    Nov 28, 2015

    My family liked these at the Thanksgiving dinner party, of course they mostly preferred the pumpkin

  • cathy.dean
    Nov 7, 2015

    I made these following the recipe exactly and they were wonderful! Very moist and a nice blend of pumpkin and apple. I agree with the other comments as far as the streusel topping though, it pretty much melted on top of the muffin. Next time I will add more flour and use less butter.

  • amydough
    Oct 24, 2012

    No comment left

  • Tuba4lfe
    Oct 14, 2012

    These muffins are amazing! I used tart, Granny Smith apples for a more distinctive taste. They're the best straight out of the oven! A lot of oil, though. I'm going to try my next batch with the applesauce substitution.

  • TheDix
    Jan 22, 2012

    Made this as a bread. Delicious. I used fresh pumpkin. This recipe is a keeper, very moist and flavorful. YUM!

  • sweetstar4
    Jul 16, 2011

    very good!

  • jho2003
    Oct 26, 2010

    Deliciously different. Would not change a thing!

  • CAKate
    Aug 23, 2010

    The crumb topping wasn't at all crumbly - more of a paste. I broke it up with my hands and put it on top of the batter. It sort of just melted over the top. Tasted fine, just hard to work with. Less butter and more flour or oatmeal would make it better I think. Muffins (actually I made some muffins and some mini loaves of bread) were very tasty and moist. 2 other things I changed were substituting 1/4c applesauce for 1/4c of the oil (to cut the fat), and added chopped pecans on the top of the crumb topping on some of the muffins.