Seriously, folks, we found it. The Fall muffin to top all other Fall muffins. The Apple Cinnamon Pumpkin Muffins with Pepita Streusel recipe.
Okay, let’s be real — we are all equal opportunity eaters when it comes to baked goods, right? But these are something special because they’re everything you love about Fall in snack size.
Pretty enough to serve to the company yet substantial enough to take along as a road snack on your next trip. With cinnamon, pumpkin, and apple, it’s 100% Fall flavors and the streusel makes it just sweet enough.
Apple Cinnamon Pumpkin Muffins with Pepita Streusel Recipe
- 2/3 cup packed light brown sugar plus 3 tablespoons, divided
- 1/4 cup pepitas
- 1 1/4 tablespoons unbleached all-purpose flour plus 2 tablespoons (or 1 cup plus 2 tablespoons gluten-free flour and 1/4 cup almond flour), divided
- 3 teaspoons ground cinnamon divided
- 1 teaspoon kosher salt plus a pinch for the streusel
- 2 tablespoons unsalted butter (or coconut oil for streusel)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2/3 cup extra virgin coconut oil or vegetable oil
- 2 large eggs at room temperature
- 1/2 cup 100% pure pumpkin purée
- 1/4 cup Pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup Golden Delicious, Gala, or Pink Lady apples (from about 1 medium apple)
- Make The Pepita Streusel: Combine 3 tablespoons of the light brown sugar with all the pepitas, 2 tablespoons of the flour, 1 teaspoon of the cinnamon, and a pinch of salt in a medium bowl and stir to combine. Add 2 tablespoons of the butter or coconut oil, and, using your fingers, mix it together until the mixture comes together when squeezed. Refrigerate until ready to use. TIP: If you use butter in the streusel, the muffins will hold their shape and rise quite a bit. If you use coconut oil, they will flatten out a bit but still taste great!
- Make The Muffin Batter: Heat the oven to 350°F and arrange a rack in the middle. Fill a 12-well muffin pan with liners; set aside. Place the remaining 1 1/4 cup of the flour, 2 teaspoons of the cinnamon, baking powder, baking soda, and remaining 1 teaspoon of the salt in a large bowl and whisk to aerate and break up any lumps. Set aside.
- Make The Muffins: Place the eggs, remaining 2/3 cup of the coconut oil, pumpkin purée, remaining 2/3 cup of the sugar, maple syrup, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to over mix). Fold in the apples until just evenly combined. Place about 1/4 heaping cup of batter into each of the prepared muffin wells.
- Bake The Muffins: Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Place the pan on a wire rack to cool for 15 minutes before serving.