PUMPKIN APPLE STREUDEL MUFFINS

Pumpkin apple streudel muffins are the moist and flavorful treat you needed this fall. With chunks of apple nestled in a pumpkin muffin and covered in a homemade streudel crumb topping, these muffins are absolutely to die for!

Pumpkin apple muffins are delicious when warm out of the oven. Your family and your friends are all going to devour these bad boys. But that’s okay! This pumpkin apple muffin recipe is so easy to make that you can whip up another batch (or hand the recipe to someone else and make them do all of the work!)

 

I Love These Pumpkin Muffins

I’m not really much of a pumpkin fan, or at least I didn’t think I was until I tried these muffins!  My mom had been making them for years and I never even tried them because I didn’t think I would like them. Thank goodness I tried one because 10 muffins later I realized I couldn’t stop eating them (they are just THAT good!)

What kind of apple should I use?

You can use any type of baking apple of your choice. Granny smith and pink ladies are two varieties that would work great in this recipe, they’d also help to add a little more diversity to the flavor and reduce some of the overall sweetness.

Should I use fresh pumpkin or canned pumpkin?

You can use canned pumpkin puree or even fresh and homemade pumpkin puree, whichever you have on hand or desire is great. Just make sure that if you are using the canned pumpkin puree that you get actual pumpkin puree and not canned pumpkin pie filling because there is a large noticeable difference between the two.

Pumpkin Apple Streudel Muffins Ingredients

-2 1/2 cups flour

-2 cups sugar

-1 Tbsp. pumpkin pie spice

-1/2 tsp. salt

-1 tsp. baking soda

-2 eggs, lightly beaten

-1 cup pumpkin

-1/2 cup vegetable oil

-2 cups of finely chopped and peeled apples.

 

To make the topping, combine:

-2 Tbsp. flour

-1/4 cup sugar

-1/2 tsp. Cinnamon

-4 Tbsp. butter

How to Make Pumpkin Apple Streudel Muffins

In a mixing bowl, combine the flour, sugar, pumpkin pie spice, salt and baking soda.

In another bowl, mix the eggs, pumpkin, and vegetable oil.

Once the wet ingredients hae been mixed, add them to the dry ingredients and mix everything together well.

Stir in 2 cups of finely chopped and peeled apples.

 

Spoon the batter into 24 paper lined muffin cups.

In a small bowl combine the struedel topping and cut in the butter until crumbly. (I cut the butter in with a knife and fork, and then used the back of the fork to smash everything together and mix it better.)

Bake muffins at 350 for 35-40 minutes.

How long do Pumpkin apple strudel muffins last?

If you keep them stored in an airtight container or in a Ziploc bag on the counter then you can expect them to last about a week. The good news is that while these muffins taste amazing warm, they also taste great days later too!

 

Can I freeze pumpkin apple muffins?

Absolutely! These muffins can be frozen solid on a baking sheet and then stored in an airtight container in the freezer for up to 6 months. Just thaw them on the counter for about an hour before eating.

 

Pumpkin apple streudel muffins are a delicious and tender muffin with bits of apple chunks. You’re going to love every bite of these pumpkin apple muffins!