These Small Batch Apple Pumpkin Muffins are the perfect treat for anyone looking to savor the flavors of fall in a manageable quantity. With a delightful combination of pumpkin and apple, each muffin is moist, flavorful, and topped with a delicious streusel for that extra crunch. Whether enjoyed warm with a pat of butter or as a quick snack, these muffins are sure to become a favorite in your household.

Why Make This Recipe

Making this small batch recipe is ideal for those who want to enjoy fresh-baked muffins without the temptation of a full dozen laying around. Perfect for a cozy morning at home or an afternoon treat, these muffins allow you to indulge without the guilt of overindulging. Plus, the warm spices of cinnamon and nutmeg combined with the sweetness of the apples and pumpkin embody everything wonderful about autumn baking.

How to Make Small Batch Apple Pumpkin Muffins

Ingredients

1 cup all-purpose flour
1/2 cup pumpkin puree
1 small apple, diced
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup butter, melted
1 egg
1/2 teaspoon vanilla extract

For the streusel topping:

1/4 cup flour
2 tablespoons sugar
1 tablespoon butter
1 teaspoon cinnamon

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a mixing bowl, combine flour, baking powder, baking soda, spices, and salt.
In another bowl, whisk together the pumpkin puree, sugar, melted butter, egg, and vanilla.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the diced apple.
In a small bowl, mix the streusel topping ingredients until crumbly.
Divide the batter into the muffin cups and sprinkle the streusel on top.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow to cool slightly before serving.

How to Serve Small Batch Apple Pumpkin Muffins

These muffins are best enjoyed warm straight out of the oven. Serve them as a delightful breakfast option with a drizzle of honey or maple syrup, or pair with a cup of coffee or tea for a satisfying afternoon snack. You could also serve them at a brunch gathering or as a dessert option after a cozy fall meal.

How to Store Small Batch Apple Pumpkin Muffins

If you have any leftovers (though we suspect they won’t last long!), store the muffins in an airtight container at room temperature for up to two days. For longer storage, you can freeze them for up to three months. Just make sure to wrap them tightly to maintain freshness, and thaw them at room temperature when you’re ready to enjoy them again.

Tips to Make Small Batch Apple Pumpkin Muffins

For extra moisture, consider adding a tablespoon of yogurt or sour cream to the wet ingredients.
If you want a more intense apple flavor, try using a couple of different types of apples for added texture and taste.
Experiment with adding nuts or dried fruits to the batter for more variety and flavor.

Variation

Feel free to adjust the spices to your liking! If you prefer a spicier flavor, you can increase the amount of cinnamon or even add ginger and cloves. Additionally, you can substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.

What can I use instead of butter?
You can substitute melted coconut oil or vegetable oil for a dairy-free version of these muffins.

Can I make these muffins gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend, and keep an eye on the texture since gluten-free flours can vary in consistency. Adjust as necessary to get the right batter consistency.

Enjoy baking and indulging in these delightful Small Batch Apple Pumpkin Muffins!