Oh, do I have the coziest fall morning treat for you! Picture this: a golden pumpkin batter swirled with juicy apple chunks, all topped with a buttery, cinnamon-kissed streusel that crunches just right when you take that first bite. This Pumpkin Apple Streusel Bake has become my go-to weekend breakfast ever since I accidentally threw these flavors together one chilly October morning when the kids begged for “something special.” Now? They request it weekly. The best part? It’s secretly packed with protein from cottage cheese (shh, don’t tell them) and comes together faster than you can say “autumn spice.” Trust me, your kitchen will smell like a pumpkin patch met an apple orchard and decided to throw a party.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Apple Streusel Bake
Let me count the ways this bake will become your new autumn obsession:
- Morning magic in minutes – With just 15 minutes of prep (most of which is tossing things in a blender), you’ll have this beauty in the oven before the coffee finishes brewing
- That perfect fall flavor combo – The pumpkin keeps it cozy while the tart apple chunks add little bursts of freshness – like wearing your favorite sweater while crunching through fallen leaves
- Secretly wholesome – Between the protein-packed cottage cheese and fiber-rich oats, this feels indulgent but won’t leave you crashing by mid-morning (my kids never suspect it’s good for them!)
- That streusel though – The buttery, cinnamon-scented topping transforms it from basic bake to something worthy of Sunday brunch with the in-laws
Seriously – one bite and you’ll understand why my family fights over the last piece!
Ingredients for Pumpkin Apple Streusel Bake
Grab these simple ingredients – I bet you have most already! Let’s divide them between the main bake and that glorious streusel topping:
For the Pumpkin Apple Bake:
- 3/4 cup pure pumpkin puree (not pumpkin pie filling!)
- 2 cups full-fat cottage cheese (low-fat works but won’t be as creamy)
- 3 large eggs
- 1 large crisp apple (I use Honeycrisp), peeled and diced
- 2/3 cup rolled oats (old-fashioned, not instant)
- 1/3 cup pure maple syrup (the real stuff makes all the difference)
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
For the Cinnamon Streusel Topping:
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup brown sugar (lightly packed)
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed (don’t soften it!)
Ingredient Notes & Substitutions
That pumpkin puree? Must be blotted – just sandwich it between paper towels to soak up excess water (trust me, this prevents a soggy bake). Full-fat cottage cheese gives richness, but ricotta works in a pinch. Out of maple syrup? Honey or even brown sugar will do. For gluten-free folks, certified GF oats and oat flour instead of almond flour works beautifully. And that cold butter in the streusel? Non-negotiable – it makes those perfect crumbly bits!
How to Make Pumpkin Apple Streusel Bake
Ready to fill your kitchen with that irresistible pumpkin-spice-meets-apple-crisp aroma? Here’s how we’ll work our magic – starting with that crunchy streusel topping because, let’s be honest, that’s the best part!
First things first: preheat that oven to 375°F (190°C) and grab your favorite 9×9-inch baking dish – I like to grease mine with a swipe of butter or a spritz of baking spray. Now let’s multitask like the busy parents we are! While the oven heats, we’ll whip up the streusel, prep the pumpkin, blend the batter, and assemble everything into autumn breakfast perfection.
The secret? Work cold and fast with the streusel (more on that below), don’t skip blotting the pumpkin (I’ve learned this the hard way), and fold those apple chunks in gently at the end so they stay nice and juicy. In less than an hour, you’ll have a warm, comforting bake that makes ordinary mornings feel special.
Step-by-Step Instructions
- Make the streusel first – In a medium bowl, combine 1/2 cup oats, almond flour, brown sugar, and cinnamon. Add those cold butter cubes and use your fingers to pinch and rub everything together until you’ve got pea-sized crumbs. Pop this in the fridge while you work on the rest – chilling helps it stay crumbly!
- Prep the pumpkin – Spread your pumpkin puree on a plate lined with paper towels, then top with more paper towels and press gently. You’ll be amazed how much extra liquid comes out – this step is a game-changer for texture.
- Blend the batter – Toss the blotted pumpkin, cottage cheese, eggs, 2/3 cup oats, maple syrup, vanilla, pumpkin pie spice, and baking powder into your blender. Blend until completely smooth – about 45 seconds. Pour this into a mixing bowl.
- Fold in the apples – Gently stir in those diced apple pieces until just combined. Pour this glorious mixture into your prepared baking dish.
- Top and bake – Grab your chilled streusel and sprinkle it evenly over the top. Bake for 45-50 minutes until the center springs back when lightly touched and the topping is golden brown.
- Cool slightly – Let it rest for 15 minutes before slicing – I know it’s hard to wait, but this helps it set perfectly!
Tips for Perfect Pumpkin Apple Streusel Bake
Here are my hard-won lessons from many (many!) test batches: Keep that butter cold – I sometimes freeze it for 10 minutes before making streusel. Don’t over-blend – once the batter is smooth, stop the blender to avoid overworking it. Check early – ovens vary, so start checking at 40 minutes. And my favorite tip? Double the streusel and freeze half for your next bake – future you will be thrilled!
Print
Irresistible Pumpkin Apple Streusel Bake in 15 Minutes
A cozy autumn breakfast bake combining pumpkin and apple flavors with a crunchy streusel topping.
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
- 3/4 cup pure pumpkin puree
- 2 cups full-fat cottage cheese
- 3 large eggs
- 1 large crisp apple, peeled and diced
- 2/3 cup rolled oats
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 cup rolled oats (for streusel)
- 1/4 cup almond flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/2 tsp cinnamon (for streusel)
- 1/4 cup cold butter, cubed (for streusel)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- Make the Streusel: In a bowl, combine the streusel ingredients. Cut in the cold butter with your fingers until crumbly. Refrigerate while preparing the bake.
- Prepare the Pumpkin: Spoon the pumpkin puree onto a plate lined with paper towels. Press gently with more paper towels to blot out excess water.
- Make the Bake: In a blender, combine the blotted pumpkin, cottage cheese, eggs, oats, maple syrup, vanilla, pumpkin pie spice, and baking powder. Blend until smooth.
- Pour the batter into a bowl and fold in the diced apple.
- Pour the mixture into the prepared dish. Sprinkle the chilled streusel evenly over the top.
- Bake for 45-50 minutes, until the center is set and the streusel is golden brown.
- Allow to cool for 15 minutes before slicing.
Notes
- Blotting the pumpkin puree removes excess moisture for better texture.
- Use cold butter for the streusel to achieve a crumbly texture.
- Let the bake cool slightly before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Serving & Storing Pumpkin Apple Streusel Bake
Oh, that first warm slice straight from the oven is pure happiness! I love serving this with a dollop of Greek yogurt (for a protein boost) or a cloud of whipped cream (for weekend indulgence). Leftovers? They never last long in my house, but if you’re lucky enough to have some, store them covered in the fridge for up to 3 days. The microwave works in a pinch, but for that just-baked texture, pop slices in a 300°F oven for 10 minutes. Want to prep ahead? This freezes beautifully for up to a month – just wrap individual portions tight. Morning cravings solved!
Pumpkin Apple Streusel Bake FAQs
I’ve gotten so many questions about this recipe since sharing it with friends – here are the ones that pop up most often!
Can I use canned pumpkin pie filling instead of puree?
Oh honey, no! Pie filling has added sugars and spices that’ll throw off our perfect balance. Stick with plain pumpkin puree (Libby’s works great) and blot it like I showed you – that’s the secret to avoiding a soggy bake.
How do I make this gluten-free?
Easy swap! Use certified gluten-free oats and replace the almond flour with oat flour in the streusel. I’ve done this for my neighbor with celiac, and she swears it’s just as delicious.
My streusel isn’t crumbly – what went wrong?
Bet your butter was too warm! Those cubes should be fridge-cold when you mix them in. If it starts melting as you work, pop the whole bowl in the freezer for 5 minutes to firm up again.
Can I prep this the night before?
Absolutely! Blend the batter (minus apples) and store covered in the fridge overnight. In the morning, fold in the apples, top with streusel, and bake – you’ll get fresh-from-the-oven magic with half the morning effort.
Nutritional Information
Just between us – I’m no nutritionist, but here’s the scoop on what’s in each cozy slice! These numbers are estimates (your apple size and maple syrup pour might vary slightly). Per serving, you’re looking at about:
- 250 calories
- 10g fat (5g saturated)
- 30g carbs (with 3g fiber to keep you full)
- 8g protein (thanks to those eggs and cottage cheese!)
Remember – swapping ingredients like honey for maple syrup or using low-fat dairy will tweak these numbers. But honestly? When something tastes this good and makes your kitchen smell like autumn heaven, I say enjoy every bite!
Share Your Pumpkin Apple Streusel Bake
I’d love to see your bakes – snap a photo and tag me @FrostyRecipes so I can cheer you on! Nothing makes my day more than seeing your families enjoy these recipes as much as mine does. Happy baking, friends!
Follow us on Facebook for more delicious recipes!
