Pumpkin apple muffins are a delicious moist muffin with all the comforting tastes of fall. Made with pumpkin puree and shredded apples and a streusel topping. These muffins are prefect for breakfast, brunch or even dessert!
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, t is time to fully embrace pumpkin season and make as many pumpkin apple muffins as possible.
What are pumpkin apple muffins?
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.
Make these muffins for Thanksgiving Day breakfast or a lazy day Saturday anytime of the year. If you’re feeling generous, make an extra batch and share with your neighbors.
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!
Can I make these without the streusel topping?
Yes, you can make these muffins without the crumby topping. I’ve made them both ways and while I love the topping, there are times I just don’t want an overly sweet muffin.
How do I make these muffins?
A complete list of instructions is available below! Just scroll to the bottom!
- 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.
Do I need to use a paper liner?
The choice is yours. I don’t usually use a paper liner when making muffins. If you don’t use a paper liner, be sure to spray the cupcake pan with a non-stick spray before adding batter.
More muffin recipes
I love making muffins. If you are looking for other muffin recipes, you might want to try some of these recipes:
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Pumpkin Apple Muffins
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup grated apple
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons butter (melted)
- Combine flour, sugar, cinnamon, ginger, nutmeg, baking soda and salt together in a bowl.
- In a separate bowl, combine eggs, pumpkin and vegetable oil.
- Combine pumpkin mixture with flour mixture.
- Fold in grated apples.
- Scoop mixture into muffin tins lined with paper liners or sprayed with a non-stick spray.
- Combine brown sugar, flour, cinnamon and melted butter together. Mixture will be lumpy, but all flour should be incorporated into mixture.
- 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.
Recipe adapted from Taste of Home.
This recipe was originally published in October 2019. The images and post have been updated.