Pumpkin Apple Crumble Muffins

One of my favorite things about fall is the abundance of pumpkin flavored sweet treats!

I love to experiment with different flavors and ingredients to combine with pumpkin, just to mix it up a little! These muffins are sweet, a little spicy, and perfect for a cool fall day!

Pumpkin apple is one of my favorite fall candle scents, so I thought why not combine these flavors and use them for a muffin or bread recipe?

This was such a fun recipe! There are a few different parts, so I wouldn’t call it a quick muffin recipe, or one you can just whip right up, but oh it was worth it! My house smelled like a Bath and Body Works Pumpkin Apple candle the whole time they were baking. Windows open, football on the tv, and muffins in the oven. A perfect Sunday.

To make these little bundles of joy, you’ll need:

• Muffins
  • 2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Ground Cinnamon
  • Pinch of Salt
  • 4 Eggs, room temperature
  • 1 1/2 cup Brown Sugar
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 2 tbsp Apple Cider
  • 1 tbsp Honey
  • 1 tsp Vanilla Extract
  • 2/3 cup Canola Oil
  • 2 Apples, shredded (I used Red Delicious Apples)
• Streusel Topping
  • 1/4 cup All-Purpose Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 2 tbsp Brown Sugar
  • 2 tbsp Cold Butter
• Glaze (Optional)
  • 1 cup Powdered Sugar, optional
  • 1 1/2 tbsp Milk, optional

Don’t have muffin liners? No problem!

Make these cute little café inspired liners in less than 5 minutes!

I don’t usually keep muffin liners around my house. I’m not the most regular baker, so when I set out to bake I usually find myself heading to the store for most of the ingredients.

I was NOT in the mood to head to the store today, so I just made muffin liners out of parchment paper! They turned out great!

I made these by cutting 5 inch squares of parchment and pressing them around the lid of a cooking spray bottle (it was roughly the same size as my muffin tins). Pre-pressing the muffin liners absolutely helped when it came time to add the batter! I sprayed them with a bit of cooking spray, filled them 3/4 of the way full, and they held the muffins just perfectly!

Alright, let’s make some muffins!

Preheat the oven to 350°.

Combine all of your dry ingredients in a large mixing bowl – the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

Begin working on your wet ingredients by whisking the eggs until they are a nice smooth consistency. Add the pumpkin puree, brown sugar, vanilla, honey, apple cider, and canola oil. Set aside.

Shred the apples using a food processor, large cheese grater, or stand mixer attachment. You want about a cup of shredded apple. 2 small red delicious apples were enough for me. Stir the apple into the wet ingredients.

Add the wet ingredients to the dry ingredients, and stir with a spoon until combined. (You want to use a spoon for this rather than a stand or hand mixer. You don’t want to overmix the apple shreds, the muffins will end up a little mushy if you overmix the batter.)

Fill the muffin liners 3/4 of the way full and set aside. Use a cookie scoop or piping bag to add the batter to the muffin tins., this will keep your liners free of run-away batter!

Start making the streusel topping by adding the flour, cinnamon, pumpkin pie spice, and brown sugar to the base of your food processor. Turn the processor on, and drop in the cold cubed pieces of butter. When you see little small balls of butter forming, turn the processor off. This should only take a few seconds.

Top each muffin with about a tbsp of streusel topping, gently pressing down.

Bake the muffins for 25 minutes at 350°. To ensure the muffins are cooked all the way through, insert a toothpick into the center. If it comes out clean, you’re good to go!

Remove the muffins from the oven and allow them to cool on a cooling rack.

If you and your family aren’t a fan of super sweet treats, serve the muffins as is. They are delicious in the morning with a little bit of butter!

If you’d like to enjoy these as a dessert, or you just like to treat yourself, add the sweet glaze!

While the muffins are cooling, prepare the glaze. Add the powdered sugar and half a tbsp of milk to a bowl and stir until the milk has dissolved. Add another half tbsp, give it another stir, and finally the last tbsp and stir. You should have a nice consistent glaze. Add this to a piping bag with a fine tip.

Drizzle the glaze over the top of the muffins and enjoy!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!

Pumpkin Apple Crumble Muffins

Recipe by Amber Bogardus

Course: Breakfast, Dessert, SnackCuisine: American

Servings

12

muffins

Prep time

15

minutes

Cooking time

25

minutes

Calorieskcal

Total time

40

minutes

Sweet, spicy, fall flavored muffins with a crumbly streusel topping.

Cook Mode

Keep the screen of your device on

Ingredients

• Muffins

• 2 cups All-Purpose Flour

• 1 1/2 tsp Baking Powder

• 1 tsp Baking Soda

• 1 tsp Pumpkin Pie Spice

• 2 tsp Ground Cinnamon

• Pinch of Salt

• 4 eggs room temperature

• 1 cup Pumpkin Puree not pumpkin pie filling

• 1 1/2 cup Brown Sugar

• 1 tsp Vanilla Extract

• 1 tsp Honey

• 2 tbsp Apple Cider

• 2 Apples shredded

• 2/3 cup Canola Oil

• Streusel Topping

• 1/4 cup All-Purpose Flour

• 1 tsp Ground Cinnamon

• 1 tsp Pumpkin Pie Spice

• 2 tbsp Brown Sugar

• 2 tbsp Cold Butter cubed

• Glaze

• 1 cup Powdered Sugar

• 1 1/2 tbsp Milk

Directions

• Muffins
• Preheat the oven to 350°.
• Prepare a muffin tin with muffin liners and cooking spray.
• Combine all of the dry ingredients in a large mixing bowl – the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
• Begin working on your wet ingredients by whisking the eggs until they are a nice smooth consistency. Add the pumpkin puree, brown sugar, vanilla, honey, apple cider, and canola oil. Set aside.
• Add the shredded apple to the wet ingredients, stir to combine.
• Add the wet ingredients to the dry ingredients and stir to combine, using a spoon.
• Fill the muffin liners 3/4 of the way full and set aside.
• Streusel Topping
• Add the flour, pumpkin pie spice, cinnamon, and brown sugar to a food processor.
• Turn the processor on and cut in the cold butter cubes, processing until small balls start to form (just a few seconds).
• Spoon the streusel topping over each muffin, gently pressing down.
• Bake muffins at 350° for 25 minutes. When the muffins are finished, insert a toothpick into the center of one to ensure they are cooked all the way through.
• Allow muffins to cool completely on a cooling rack.
• Glaze (Optional)
• Add powdered sugar and half a tbsp of milk to a bowl, stir until the milk dissolves.
• Add another half tbsp, stir.
• Add the last tbsp, stir. This should create a thin glaze consistency.
• Add glaze to a piping bag with a fine tip and drizzle over muffins.

Did you make this recipe?

Tag @atoastedcrumb on Instagram and hashtag it with #atcfoodie

Like this recipe?

Follow @atoastedcrumb on Pinterest