Small Batch Apple Pumpkin Streusel Muffins

Small Batch Apple Pumpkin Streusel Muffins are the perfect treat to celebrate the fall season. These delightful muffins combine the rich flavors of pumpkin and fresh apples, creating a cozy and flavorful experience. With a buttery cinnamon streusel topping, they are sure to impress at breakfast, brunch, or as an afternoon snack. Plus, this small batch recipe is easy to make and perfect for satisfying your cravings without leftovers!

Why You’ll Love This Recipe

• Quick and Easy: The simple ingredients and straightforward instructions make these muffins a breeze to whip up.
• Perfectly Portion-Controlled: This small batch recipe yields just four muffins, ideal for solo enjoyment or sharing with a friend.
• Versatile Flavor Profile: The blend of pumpkin and apple offers a delicious taste that can be enjoyed anytime—mornings, afternoons, or even dessert!
• Cozy and Comforting: The warm spices and sweet streusel topping provide a comforting flavor that embodies fall.
• Customizable Ingredients: Feel free to adjust the sweetness or add more spices based on your preference!

Tools and Preparation

To make Small Batch Apple Pumpkin Streusel Muffins, gather your kitchen tools beforehand. This ensures a smooth cooking process.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Muffin tin
• Parchment paper (optional)

Importance of Each Tool

• Mixing Bowls: Having multiple sizes allows for easy mixing of dry and wet ingredients separately before combining.
• Muffin Tin: A sturdy muffin tin is essential for achieving perfectly shaped muffins every time.

Ingredients

For the Streusel Topping

• 3 tablespoons all-purpose flour
• 1 ½ tablespoons unsalted butter, cold and cut into cubes
• 1 ½ tablespoons light brown sugar
• 2 teaspoons granulated sugar
• pinch salt
• 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
• 1 ½ tablespoons diced apples (optional; reserved from below)

For the Muffins

• 1 ½ tablespoons full fat sour cream, room temperature
• 5 tablespoons pure canned pumpkin
• 1 tablespoon apple juice (or orange juice or water)
• 3 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 large egg yolk, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh apple, cut into small cubes (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel)
• 1/2 cup, plus 1 tablespoon all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon pumpkin pie spice

How to Make Small Batch Apple Pumpkin Streusel Muffins

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper or grease it lightly to prevent sticking.

Step 2: Make the Streusel Topping

In a mixing bowl:
1. Combine the flour, cold cubed butter, light brown sugar, granulated sugar, salt, and ground cinnamon.
2. Use a fork or pastry cutter to mix until crumbly. Stir in the diced apples if using.
Set aside.

Step 3: Mix Wet Ingredients

In another bowl:
1. Whisk together the sour cream, canned pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl:
1. Sift together the flour, baking soda, salt, and pumpkin pie spice.

Step 5: Combine Mixtures

Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir until just combined.

Step 6: Add Apple Cubes

Gently fold in the fresh apple cubes.

Step 7: Fill Muffin Cups

Spoon batter into prepared muffin cups about two-thirds full. Sprinkle the streusel topping generously over each muffin.

Step 8: Bake

Bake in preheated oven for about 18 minutes or until muffins are golden brown and a toothpick inserted comes out clean.

Step 9: Cool and Enjoy

Let muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy them warm or at room temperature!

How to Serve Small Batch Apple Pumpkin Streusel Muffins

These delightful Small Batch Apple Pumpkin Streusel Muffins are perfect for any occasion. Serve them warm or at room temperature, and enjoy their cozy flavors alongside your favorite beverages.

With a Hot Beverage

• Coffee: The rich flavors of coffee complement the spices in the muffins beautifully.
• Tea: A cup of chai or spiced tea enhances the autumnal taste of pumpkin and apple.
• Hot Chocolate: For a sweet treat, pair your muffins with creamy hot chocolate.

As a Breakfast Item

• With Yogurt: Serve muffins alongside a bowl of Greek yogurt for added protein and creaminess.
• With Fresh Fruit: A side of mixed berries or sliced bananas adds freshness and color to your breakfast plate.

For Dessert

• Drizzled with Honey: A light drizzle of honey brings out the sweetness in the muffins.
• With Ice Cream: Enjoy these muffins warm with a scoop of vanilla ice cream for an indulgent dessert.

How to Perfect Small Batch Apple Pumpkin Streusel Muffins

To ensure your Small Batch Apple Pumpkin Streusel Muffins are the best they can be, follow these simple tips.

• Use Cold Butter: Incorporating cold butter into the streusel makes it crumbly and delicious.
• Don’t Overmix: Gently fold ingredients together to keep your muffins light and fluffy.
• Check Doneness Early: Start checking for doneness a minute or two before the suggested baking time to avoid overbaking.
• Add Extra Spice: Feel free to increase the amount of pumpkin pie spice for a more intense flavor profile.

Best Side Dishes for Small Batch Apple Pumpkin Streusel Muffins

Pairing small batch apple pumpkin streusel muffins with complementary side dishes can enhance your meal experience. Here are some great options to consider:

1. Scrambled Eggs: Light and fluffy scrambled eggs offer a protein-packed addition that balances sweetness.
2. Avocado Toast: Creamy avocado on whole-grain toast adds healthy fats and contrasts nicely with muffin sweetness.
3. Fruit Salad: A fresh mix of seasonal fruits provides brightness and freshness alongside warm muffins.
4. Cheese Platter: A selection of mild cheeses creates an interesting flavor contrast that pairs well with pumpkin spice.
5. Smoothie Bowl: A nutrient-packed smoothie bowl topped with granola complements the muffins perfectly.
6. Cottage Cheese: Creamy cottage cheese is high in protein and makes for a filling side dish option.

Common Mistakes to Avoid

Baking can be tricky, especially with small batch recipes. Here are some common mistakes to avoid for perfect Small Batch Apple Pumpkin Streusel Muffins.

• Using cold ingredients: Cold ingredients can lead to dense muffins. Make sure your butter and sour cream are at room temperature before mixing.
• Not measuring accurately: Accurate measurements are key to the right texture. Use a kitchen scale or measuring cups for precision.
• Overmixing the batter: Overmixing can make muffins tough. Mix until just combined for a light and fluffy result.
• Skipping the streusel topping: The streusel adds flavor and texture. Don’t skip it; it’s what makes these muffins special!
• Opening the oven door too soon: This can cause the muffins to sink. Wait until the minimum baking time has passed before checking on them.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the refrigerator.
• These muffins will stay fresh for about 3-5 days.

Freezing Small Batch Apple Pumpkin Streusel Muffins

• Wrap each muffin individually in plastic wrap or foil.
• Place wrapped muffins in a freezer-safe bag or container.
• They can be frozen for up to 2-3 months.

Reheating Small Batch Apple Pumpkin Streusel Muffins

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warmed through.
• Microwave: Heat for about 15-20 seconds per muffin, checking regularly to avoid overheating.
• Stovetop: Cover with a lid over low heat for a few minutes until warm.

Frequently Asked Questions

If you have questions about making Small Batch Apple Pumpkin Streusel Muffins, you’re not alone! Here are some common inquiries.

Can I use different types of apples?

Yes, you can use any variety of apples you like! Just ensure they’re fresh and diced into small pieces.

How can I make these muffins vegan?

To make them vegan, substitute the egg yolk with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based butter instead of regular butter.

What is the best way to store leftovers?

Store leftover muffins in an airtight container in the refrigerator for optimal freshness.

Can I double this recipe?

Absolutely! Simply multiply all ingredients by two, and follow the same instructions for baking time.

Final Thoughts

These Small Batch Apple Pumpkin Streusel Muffins are ideal for breakfast or dessert. They’re easy to customize by adding nuts or swapping spices. Enjoy their delicious flavors any time of year!