Ingredients
Scale
- 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
- Pinch salt
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from below)
- 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 (Honeycrisp suggested)
- 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
- Make the Streusel Topping: In a bowl, mix flour, cold butter cubes, light brown sugar, granulated sugar, salt, cinnamon, and reserved diced apples. Combine until crumbly, and set aside.
- Prepare the Muffins: In a mixing bowl, add sour cream, pumpkin, and apple juice. Stir in granulated sugar and light brown sugar until mixed well. Add egg yolk and vanilla; mix until smooth.
- Combine the Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually add to the wet mixture, stirring gently until just combined. Fold in diced apples.
- Fill the Muffin Cups: Preheat the oven to 350°F (175°C) and line a muffin tin with liners. Spoon muffin batter into each cup, filling them about 3/4 full. Sprinkle streusel topping over each muffin.
- Bake: Place muffins in the oven and bake for 18-20 minutes or until a toothpick comes out clean from the center.
- Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
Best served warm; can be enjoyed plain or with butter. Store in an airtight container at room temperature for 1-2 days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg