Apple Pumpkin Streusel Muffins Small Batch

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
• 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
• pinch salt
• 1 ½ tablespoons diced apples (reserved from below)

For the Apple Pumpkin 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
• 1/2 cup, plus 1 tablespoon all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon pumpkin pie spice

Instructions:

Streusel Topping:

1. In a small bowl, combine flour, butter, sugars, salt, and cinnamon.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the reserved diced apples.
4. Refrigerate the streusel topping until ready to use.

Apple Pumpkin Muffins:

1. Preheat oven to 425°F (220°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together sour cream, pumpkin, juice, sugars, egg yolk, and vanilla.
3. Stir in the apple cubes.
4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the muffin cups.  
7. Top each muffin with a spoonful of the streusel topping.
8. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 11-13 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

• For a stronger apple flavor, use a variety like Honeycrisp or Granny Smith.
• Make sure to use pure pumpkin puree, not pumpkin pie filling.
• For a smaller batch, you can halve the recipe and bake in a 6-count muffin tin.
• To freeze the muffins, wrap them individually in plastic wrap and store in an airtight freezer bag.

Enjoy these delicious and moist Apple Pumpkin Muffins with a crunchy streusel topping!