Pumpkin Apple Streusel Muffins Recipe - Allrecipes.com
Pumpkin Apple Streusel Muffins Recipe
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Pumpkin Apple Streusel Muffins

Recipe by  

"What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

Bed & Breakfast quality - moist, tender and sweet! I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg.

Most Helpful Critical Review
Dec 29, 2010

I substituted 1/2 c. melted butter for oil, sugar in the raw for white sugar and made just 12 really big muffins. I didn't do the topping. These were just okay.

May 16, 2006

Don’t use the streusel topping. The muffins are already very sweet. In fact, I may cut ½ cup of the sugar out next time. But they were great and everybody at work gobbled them up. I used all whole wheat flour instead of all-purpose flour and I also used a full can of pumpkin puree because I didn’t want to waste any. I used ½ cup applesauce instead of ½ cup vegetable oil. I didn't have any pumpkin pie spice so I used 2 tsp. cinnamon, ½ tsp. ginger, and ½ tsp. nutmeg as one review suggested. The end result was fantastic!

Nov 08, 2003

We made ours into a 9 x 13 coffee cake & it was very moist. We used other suggestions given about the use of brown sugar instead of white sugar for topping & used suggested portion of spices for the pumpkin pie spice (cinnamon, ginger, all spice, & nutmeg).

Nov 08, 2003

I loved these muffins! I added extra pumpkin and substituted applesauce for the oil, which made them low fat a delicious! I will be making them again soon.

Apr 11, 2003

This is a fabulous recipe! The only substitution I made was using brown sugar whenever it called for while sugar. I do this with most of my dessert recipes and I think they taste better. I also doubled the recipe for the streusel. My family absolutely loved these muffins.

Dec 03, 2003

This is a fantastic muffin recipe that holds up well when 1/2 whole wheat flour and some wheat germ are used. Really nutritious and tasty. Thanks!

Nov 08, 2003

One of the best muffin recipes I've ever made. I used cinnamon and nutmeg instead of pumpkin pie spice, and I used half white/half brown sugar. I also added vanilla and nuts. This recipe is already in my recipe folder at home, and I am planning on making them again over thanksgiving for my whole family.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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