Apple Streusel Pumpkin Muffins

This image courtesy of Mark T. Shapiro


Makes12 to 18 muffins

Cooking MethodBaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseDessert, Side Dish, Snack

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Vegetarian

MealBreakfast, Brunch, Snack

Taste and TextureChewy, Fruity, Spiced, Sweet

Type of DishMuffins


  • 2 tbsp (25 mL) all purpose flour
  • ¼ cup (50 mL) granulated sugar
  • ½ tsp (2 mL) ground cinnamon
  • 4 tsp (20 mL) butter
  • 2½ cups (625 mL) all purpose flour
  • 2 cups (500 mL) granulated sugar
  • 1 tsp (5 mL) baking soda
  • 1 tbsp (15 mL) pumpkin pie spice
  • ½ tsp (2 mL) salt
  • 2 eggs, beaten
  • 1 cup (250 mL) canned pumpkin puree (not pie filling)
  • ½ cup (125 mL) vegetable oil
  • 2 cups (500 mL) finely chopped apples
  • Muffin tins, greased or paper-lined


  1. Preheat oven to 375°F (190°C).

  2. Prepare the topping: In a bowl, combine flour, sugar and cinnamon. Cut in butter; mix until coarse and crumbly. Set aside.

  3. Prepare the muffins: In another bowl, combine flour, sugar, baking soda, pumpkin pie spice and salt. Make a well in the center.

  4. In another bowl, combine eggs, pumpkin and oil; stir just until blended. Add apples; blend well. Add to dry ingredients; stir just until moist.

  5. Spoon batter into prepared muffin tins. Sprinkle with topping. Bake in preheated oven for 25 to 30 minutes.


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