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Ingredients
Scale
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoons diced apples (reserved for streusel)
- 1 ½ tablespoons full fat sour cream, room temperature
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice (or orange juice or water)
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- ½ cup fresh apple, cut into small cubes (Honeycrisp recommended)
- ½ cup plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- Prepare the streusel topping by mixing flour, cold butter, sugars, salt, and cinnamon until crumbly; refrigerate.
- Preheat oven to 425°F and line muffin pan with liners.
- In a bowl, mix sour cream, pumpkin, juices, sugars, egg yolk, and vanilla until smooth, then fold in apple cubes.
- In another bowl, whisk together dry ingredients and fold into wet mixture gently.
- Scoop batter into liners, sprinkle with streusel, bake at 425°F for 5 minutes, then reduce to 350°F and bake for 11-13 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use crisp apples like Honeycrisp for best flavor.
Ensure all ingredients are at room temperature for optimal texture.
Store leftovers in an airtight container at room temperature for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 185
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg