by 
Pumpkin apple muffins are delicious moist muffins with all the comforting tastes of fall. Made with pumpkin puree and shredded apples and a streusel topping.
These muffins are perfect for breakfast, brunch or even dessert!
Pumpkin muffins
I don't know why pumpkin recipes are limited only to pumpkin season. Pumpkin season isn't an official season, but it tends to begin when the first signs of fall arrive.
I think I could really enjoy pumpkin all year long. Although maybe I enjoy it so much because it is only around for a few months. Nevertheless, it is time to fully embrace pumpkin season and make as many pumpkin apple muffins as possible.
These muffins are made with pumpkin puree, shredded apples, and warm spices including cinnamon, ginger, and nutmeg. To make these muffins even more delicious, they are topped with a streusel topping with even more cinnamon.
If you love these muffins, you'll also want to check out my pumpkin banana muffins!
What type of apple can I use?
Almost any type of fresh apple works well in these muffins. You could use a granny smith, fuji, Braeburn, or your favorite apple. Just peel and grate the apple and you're good to go!
How to make pumpkin apple muffins
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Mix together flour, sugar, baking soda, spices and salt.
- In another bowl, combine eggs, oil and pumpkin.
- Add apples, pumpkin mixture into flour mixture and combine.
Make the streusel topping
- Mix streusel topping until small crumbs are formed.
- Place muffin batter in greased muffin tins and top with streusel.
- Bake in a 350-degree oven for 25 minutes. Cool muffins on a baking rack before eating.
Recipe Tips
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for even-sized muffins. Plus it makes putting the batter in the tins easy peasy!
- The topping is optional and can be left off if desired
More muffin recipes
I love making muffins. If you are looking for other muffin recipes, you might want to try some of these recipes:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my muffin recipes here!
Pumpkin Apple Muffins
Equipment
- Large Mixing Bowl
- Grater
Ingredients
Muffins
- 2 ½ cups flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup grated apple (peeled and cored apple)
Topping
- ½ cup brown sugar
- ¼ cup flour
- 2 Tablespoons butter (melted)
- ½ teaspoon ground cinnamon
Instructions
Muffins
- Preheat oven to 350°
- Combine flour, sugar, cinnamon, ginger, nutmeg, baking soda and salt together in a bowl.2 ½ cups flour, 1 ½ cups sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon salt
- In a separate bowl, combine eggs, pumpkin and vegetable oil.2 eggs, 1 cup pumpkin puree, ½ cup vegetable oil
- Combine pumpkin mixture with flour mixture.
- Fold in grated apples.1 cup grated apple
- Scoop mixture into muffin tins lined with paper liners or sprayed with a non-stick spray.
Topping
- Combine brown sugar, flour, cinnamon and melted butter together. Mixture will be lumpy, but all flour should be incorporated into mixture.½ cup brown sugar, ¼ cup flour, ½ teaspoon ground cinnamon, 2 Tablespoons butter
- Sprinkle topping on top of muffin batter.
- Bake in a preheated 350 degree oven for 20 - 25 minutes.
- Allow muffins to cool slightly before removing from pan. Continue cooling muffins on a baking rack.
Notes
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!
- The topping is optional and can be left off, if desired
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Taste of Home.
This recipe was originally published in October 2019. The images and post have been updated.
maggie says
Can you use brown sugar instead of white sugar
Kathy Berget says
Hi Maggie,
I haven't tested it with brown sugar, but it should work just fine. Let me know how they turn out.
Kathy