Back to Apple Streusel Pumpkin Muffins

Print Options


Card Sizes


Apple Streusel Pumpkin Muffins Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:18 servings


  • 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. Yield: 1-1/2 dozen.

Nutritional Facts

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

Reviews for Apple Streusel Pumpkin Muffins

Sort By :

Average Rating
amiracle2012 User ID: 7960803 238266
Reviewed Nov. 28, 2015

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

cathy.dean User ID: 1467714 236851
Reviewed 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."

Tuba4lfe User ID: 4157648 69019
Reviewed 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 User ID: 607421 27575
Reviewed Jan. 22, 2012

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

sweetstar4 User ID: 2531708 69014
Reviewed Jul. 16, 2011

"very good!"

jho2003 User ID: 3191857 80083
Reviewed Oct. 26, 2010

"Deliciously different. Would not change a thing!"

CAKate User ID: 4319779 79975
Reviewed 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."

Loading Image