Oh Hey — Apple Pumpkin Muffins for When You Don’t Need a Million

I don’t know about you, but sometimes I just want a handful of fresh muffins—not a giant tray to feed the entire neighbourhood. Last fall, after a blustery Saturday at the farmer’s market (I may have overestimated how many apples one person can use in a week?), I started fiddling around with these Small Batch Apple Pumpkin Streusel Muffins. I still remember the first batch: flour all over the counter, music too loud, and honestly—they turned out a bit… lopsided. But the smell? Instant mood-lifter. My dog hovered awkwardly near the oven, not-so-subtly drooling. Companionship goals.

Why You’ll Love These Muffins, or at Least What Sells Them in My House

Honestly, I make these whenever it’s just me and maybe one or two muffin-lovers to share with—they come together fast, use up those last couple apples (or pears—I’ve tried) hanging out in the fruit bowl, and fill the kitchen with that “does someone have a candle lit?” aroma. My family? Well, when I say ‘apple pumpkin muffins for breakfast,’ nobody ever turns up late. Heads up though, if you take a shortcut on the streusel, someone will notice (ask me how I know). And yeah, grating the apple is a little mess, but worth it. Just saying.

What You’ll Need (And Some Swaps I’ve Tried)

1 small apple (Granny Smith’s my go-to, but I’ve used Pink Lady—once even a random Gold Delicious. They all work, promise.)
1/2 cup pumpkin puree (Canned is totally fine! My grandmother would say “only fresh pumpkin counts,” but I honestly can’t taste the diff.)
1 egg
1/4 cup light brown sugar (Feel free to go half white if that’s what you have, or take it up to 1/3 cup if you want a treat.)
3 tbsp melted butter (Or try coconut oil—kinda fabulous.)
1/2 tsp vanilla
1/2 cup all-purpose flour (You can sneak in a few tablespoons of whole wheat for extra ‘health’—just don’t overdo it.)
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt

Streusel Topping (Life’s too short to skip this):

2 tbsp cold butter
3 tbsp flour
2 tbsp rolled oats
2 tbsp brown sugar
🤴 (Optional) Chopped nuts. I add pecans when I’m feeling fancy.

Here’s How I Throw Them Together

Preheat that oven to 350°F (180°C). I sometimes forget, and then have to do a weird waiting dance while the batter sits around—don’t be like me.
Line a muffin tin with 6 liners. (Don’t have liners? Lightly grease the cups—been there, done that.)
Grate your apple. Peeling is optional, unless you’ve got something against apple skins. Squeeze lightly to get rid of the excess juice—just a bit.
In a large-ish bowl, whisk the brown sugar, egg, melted butter, and pumpkin. Add in the vanilla. No need for an electric mixer—just strong arms and enthusiasm.
Sprinkle in the flour, baking soda, cinnamon, nutmeg, and salt. I do this right over the wet mix—not technically pro, but less dishes, right? Stir gently. If the mix seems really thick, add 1-2 tbsp milk—but only if it’s clumpy.
Fold in your grated apple. This is where I usually sneak a taste. (Sanity check: batter will be quite thick. Don’t worry, it’s all good.)
Spoon batter into muffin cups—they’ll be about three-quarters full. No need to fuss.
For the streusel: Mash cold butter, flour, oats, and brown sugar together with a fork (or your fingers, it’s way more fun). Sprinkle generously on top of each muffin. Top with nuts if you’re feeling it.
Bake 20-23 minutes. Tops should look golden and a toothpick poked in the middle will come out with just a crumb or two. If in doubt, lean towards under-baking (but not raw, obviously). Muffins are way better a smidge moist than dry ruins!
Let cool in tin for about 5 minutes, then gently pop onto a rack. (On second thought, if you eat them warm and the tops fall apart a little, that’s sort of charming.)

Notes (A Few Truths Learned the Hard Way)

If you don’t squeeze the grated apple a bit, you might end up with muffins that are almost like pudding—did that once, oddly tasty but messy.
I tried going oil-free once—nah, just not the same. Don’t skimp on fat here.
Using coarse oats in the streusel? It looks great, but old-fashioned oats taste better. Up to you.

All the Weird & Wonderful Variations I’ve Actually Made (Plus One Flop)

Crushed walnuts instead of pecans—solid choice, adds crunch.
Diced pears instead of apples. Works, especially if they’re ripe (though softer texture).
Pumpkin pie spice instead of separate spices if you’re pressed for time, or out of nutmeg (which happens more than I’d like to admit).
I tried chia seeds in the streusel once, thinking I’d be all healthy—regret. Got weirdly gelatinous. So, skip that.

Equipment List (And Quick Workarounds)

Muffin tin (if you don’t have one, I’ve baked these in ramekins—just reduce the oven temp by 10 degrees, bake a smidge longer)
Grater (or use a knife, but it’s a bit more faff)
Mixing bowls and a fork/spoon (no fancy gadgets needed, unless you want to whisk aggressively for your daily arm workout)

Oh, and if you’re missing cupcake liners, don’t fret. I sometimes just grease my tin and skip ’em—comes out fine, though a butterknife helps for prying them out.

Small Batch Apple Pumpkin Streusel Muffins

Where Do These Muffins Hide (Or, Storing ‘Em)

Supposedly, you can store these in an airtight container at room temp for 2 days, or pop them in the fridge if you want them to last a bit longer. But honestly, in my house these “small batch” muffins vanish before sunset. To freeze, just wrap individually and stash in a zip bag—I may have discovered a half muffin months later and it was still pretty good, shockingly.

How I Like to Serve

Family law here: must eat warm with slightly sweetened whipped cream, or, if I’m alone, sometimes with a big pad of salted butter. Once, my nephew insisted on dipping one into hot cocoa (which… was interesting). If it’s breakfast, they’re perfect with coffee—a little tart jam on the side maybe.

Pro Tips (Learned by Trial—and Error)

Don’t overmix the batter. I tried to make them ‘extra fluffy’ by whisking like a madperson one time. Ironically, they went dense, not fluffy. Gentle folding is truly the move here—it feels wrong but it’s right.
Forgot to preheat the oven? Wait. Once I got impatient and popped them in before it was ready, and they came out oddly sunken, like muffin potholes.
Skip the streusel at your own risk—I’ve done ‘just for speed’ and the batch tasted fine but was missing the whole magic.

Wait, Didn’t Someone Once Ask…?

Q: Can I double this recipe?: A: You absolutely can—just double everything! But, haha, look, I once tried tripling it for a party and the centers didn’t bake through. So maybe double is the safe max.
Q: Is there a way to make it vegan?: A: Swap the egg for a flax egg, coconut oil for butter, and make sure your sugar isn’t bone-char filtered (here’s how to make a flax egg). They come out totally decent! Maybe not quite as light, but still good.
Q: Can I use applesauce instead of grated apple?: A: You can, but they’re a bit softer – maybe reduce the pumpkin just a tad if you do.
Q: What if I don’t have pumpkin puree?: A: I’ve used mashed sweet potato a couple times—close enough. Or canned squash. The flavor shifts a little, but it’s still proper autumn vibes.

If you want to see how a pro does streusel (I do, when mine inexplicably sinks right in…), Sally’s Baking Addiction has a step-by-step. I usually just go for it though. And hey—don’t forget, perfection is for cake shows, not home kitchens. Enjoy.

Small Batch Apple Pumpkin Streusel Muffins