Delicious Pumpkin Apple Muffins with Cinnamon Pecan Streusel
All of your fall favorites in one delicious breakfast treat! These Pumpkin Apple Struesel Muffins are wonderfully moist, with big chunks of apples baked inside with a delicious streusel and glaze on top. Bakery quality muffins right at home!
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Silicone Baking Cups These silicone baking cups eliminate the need for paper liners or greasy non-stick spray. Muffins and cupcakes slide right out - no sticking!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup canned pumpkin puree
- 1/2 cup plain Greek yogurt
- 2 eggs
- 1 cup apple diced and peeled (Granny Smith or Gala work well)
Pecan Streusel Topping:
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/4 teaspoon cinnamon
- 1 1/2 Tablespoon melted butter
- 1/4 cup chopped pecans
Glaze:
- 1 cup powdered sugar
- 1 1/2 Tablespoon milk
Instructions
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
- In a medium bowl mix together the dry ingredients: flour, brown sugar, baking powder, soda, salt, cinnamon, nutmeg and cloves. Whisk together to combine. Set aside.
- In a large mixing bowl, combine the pumpkin puree, yogurt and eggs. Gradually add the dry ingredients to the wet until all are well incorporated and combined. Fold in the apples.
- Prepare the streusel by combining the flour, cinnamon and brown sugar. Drizzle the melted butter over the mixture and stir until crumbly. Add the chopped pecans and stir to combine.
- Spoon or ladle the batter into the prepared muffin pan. Each cup with be nearly full. Top each muffin with a generous amount of the streusel topping, divided evenly over each cup. Bake at 350 for 24-26 minutes or until a toothpick inserted comes out clean and crumb-free.
- Let cool for 5-10 minutes before removing muffins from pan. Let cool completely on a rack. Mix together the powdered sugar and milk for the glaze and drizzle over the cooled muffins. Enjoy right away. Freeze or refrigerate any leftovers in an airtight container.
Notes
Storage: Store any leftover muffins in an airtight container. Will keep at room temperature for 1-2 days. For best results, store the muffins in the refrigerator. Will keep refrigerated for up to 7 days.
Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 43gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 32mgSodium: 209mgPotassium: 120mgFiber: 2gSugar: 27gVitamin A: 2477IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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