Imagine waking up to the scent of pumpkin, apples and warm spice filling your kitchen. These Apple Pumpkin Muffins with Crumb Topping bring all that cozy fall charm into soft, tender muffins topped with a buttery crumb layer you’ll want to dive into. Whether it’s for breakfast, snack-time or dessert, these muffins make comfort feel effortless and special.
What Is Apple Pumpkin Muffins with Crumb Topping / Why It’s Special
These muffins combine two favorite autumn flavors pumpkin puree and fresh apple chunks into one recipe that’s both moist and flavorful. They’re special because the crumb topping adds texture and flair, turning simple muffins into something that feels bakery-worthy at home. The result: soft muffin base, sweet apple bites, cozy pumpkin spice, and a crisp topping that seals the deal.
Ingredients You’ll Need
For the crumb topping:
- 3 Tbsp all-purpose flour
- 1½ Tbsp unsalted butter, cold & cubed
- 1½ Tbsp light brown sugar
- 2 tsp granulated sugar
- Pinch of salt
- ¼ tsp ground cinnamon (or pumpkin-pie spice)
- 1½ Tbsp apple, finely diced (reserved from below)
For the muffin batter:
- 1½ Tbsp full-fat sour cream, room temperature
- 5 Tbsp pure pumpkin puree
- 1 Tbsp apple juice (or orange juice or water)
- 3 Tbsp granulated sugar
- 2 Tbsp light brown sugar
- 1 large egg yolk, room temperature
- ½ tsp vanilla extract
- ½ cup fresh apple, cut into small cubes (suggest Honeycrisp)
- ¼ cup + 1 Tbsp all-purpose flour
- ⅛ tsp salt
- ¾ tsp pumpkin-pie spice
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 425 °F (≈ 220 °C). Adjust oven rack to the middle position. Line a muffin pan (4-cup size, or standard size if you want more muffins) with liners or grease.
Step 2: Make the Crumb Topping
In a small bowl, combine the flour, cubed butter, brown sugar, granulated sugar, salt and cinnamon. Use your fingers or a fork to cut the butter into the dry ingredients until the mixture forms small pea-sized crumbs. Stir in the reserved diced apple. Refrigerate this mixture until ready to use.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk together the sour cream, pumpkin puree, apple juice, granulated sugar, brown sugar, egg yolk and vanilla extract until smooth. Then stir in the cubed fresh apple.
Step 4: Combine Dry Ingredients & Fold
In another small bowl, lightly whisk the flour, salt and pumpkin-pie spice. Sprinkle this over the wet mixture and fold gently with a spatula just until combined don’t overmix.
Step 5: Fill Muffin Cups & Add Topping
Spoon the batter into the prepared muffin cups, filling about ¾ full. Sprinkle the chilled crumb topping generously over each muffin. Press lightly if necessary so crumbs settle in.
Step 6: Bake & Cool
Bake at 425 °F for 5 minutes. Then without opening the oven, reduce the heat to 350 °F (≈ 175 °C) and bake an additional 11–13 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the muffins cool in the pan on a wire rack for 10 minutes, then lift out and cool completely.
Step 7: Serve & Enjoy
Serve these muffins warm or at room temperature. They’re fantastic with coffee, tea or a cozy mug of cider. Leftovers can be lightly reheated to bring back that fresh-baked feel.
Tips / Variations / Why You’ll Love It
- Tip: Use a firm apple variety (Honeycrisp, Braeburn, or Granny Smith) so the cubes hold their shape during baking.
- Tip: Don’t skip the high-heat start at 425 °F it helps the muffins rise and creates a nice “muffin-top” shape.
- Variation: Double the recipe if you want a larger batch (makes ~8–12 muffins) and use a standard 12-cup muffin tin.
- Variation: Add ¼ cup chopped walnuts or pecans into the batter or topping for extra crunch.
- Why You’ll Love It: These muffins feel like an indulgence but come together with minimal fuss perfect for breakfast, snack or dessert.
FAQs
Q1. Can I make these into mini muffins?
Yes! Use a mini muffin tin. Skip the initial 5-minute high heat, and bake for ~12 minutes or until set.
Q2. How should I store leftovers?
Store in an airtight container at room temperature for up to 3-4 days. Re-warm slightly in the microwave for best texture.
Q3. Can I freeze the muffins?
Yes, once completely cooled, freeze individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature and reheat if desired.
Q4. Do I need to peel the apples?
No, you can keep the skin on for texture and color. If you prefer a smoother bite, you may peel them.
Q5. Can I substitute whole wheat flour?
Yes, replace half the all-purpose flour with whole wheat pastry flour for a heartier texture. The muffins may be slightly denser but still delicious.
Conclusion
These Apple Pumpkin Muffins with Crumb Topping are all about embracing cozy flavors without staying in the kitchen for hours. Moist muffin base, tender apple bites, pumpkin spice warmth and a buttery crumb topping what’s not to love?
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!