Pumpkin apple muffins are a delicious moist muffin with all the comforting tastes of fall.
I don’t know why pumpkin recipes are limited only to pumpkin season. Pumpkin season isn’t an official season, but it falls from October through December. 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. It is time to fully embrace the official 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. Serve these muffins for breakfast, brunch or as a delicious snack.
These muffins would be perfect for Thanksgiving Day breakfast or a lazy day Saturday. If you’re feeling generous, make an extra batch and share with your neighbors.
Do I use canned or fresh pumpkin puree?
Either one works fine. Canned pumpkin puree is easy and convenient and totally delicious. You could also use homemade pumpkin puree if you have it available.
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.
What ingredients do I need?
- Pumpkin puree
- Grated apples
- Baking Soda
- Ground ginger
- Ground nutmeg
- Brown sugar
How do I make the muffins?
- 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.
- 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.
What equipment do I need?
Most of what you need for making these muffins, you will already have in your kitchen. But you do need a few baking essentials.
Do I need to use a paper liner?
The choice is yours. I don’t usually use a paper liner when making cupcakes. If you don’t use a paper liner, be sure to spray the cupcake pan with a non-stick spray before adding batter.
I love making muffins. If you are looking for other muffin recipes, you might want to try some of these recipes:
- Oatmeal Banana Muffins
- Blackberry Muffins
- Blueberry Muffins
- Cherry Muffins
- Raspberry Lemon Muffins
- Pear Muffins
- Banana Walnut Muffins
- Poppy Seed Muffins
Don’t forget to PIN for later!
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 baking recipes here!
Delicious muffin made with pumpkin puree and shredded apples
- 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 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 25 minutes.
Allow muffins to cool slightly before removing from pan. Continue cooling muffins on a baking rack.
Muffins can be made without steusel topping, if desired.
Recipe adapted from Taste of Home.