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Pumpkin Apple Muffins combine pumpkin puree, fresh grated apple, and warm fall spices in a tender muffin topped with a cinnamon streusel. They’re an easy fall breakfast or snack and a great way to use both pumpkin and fresh apples.
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Pumpkin muffins with fresh apples
Pumpkin and apple work really well together in these muffins. The pumpkin adds flavor and helps create a tender texture, while the grated apple adds little bits of fresh apple throughout each muffin. If you enjoy baking with apples, my Banana Apple Muffins are another easy option.
A cinnamon streusel topping adds a sweet, slightly crunchy finish. During pumpkin season, I also make these Pumpkin Muffins when I want to keep the focus entirely on pumpkin and warm spices.
⭐⭐⭐⭐⭐ Reader Review
These muffins are so delicious! I love the apple and pumpkin combination. The streusel topping is perfect! ~ Jill
Key ingredients
- Pumpkin puree – Use plain canned pumpkin puree, not pumpkin pie filling.
- Apple – Peel and grate a fresh apple. The grated apple distributes throughout the batter so you get apple in every muffin.
- Spices – Cinnamon, nutmeg, ginger, and cloves add the warm fall flavors.
- Brown sugar – Used in both the muffins and the streusel topping.
- Butter – Use softened butter for the muffin batter and cold butter for the streusel.
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 the apples and pumpkin mixture into the 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 20-25 minutes. Cool muffins on a baking rack before eating.
Recipe Tips
- Mix the batter just until the ingredients are combined. Overmixing can make the muffins less tender.
- Grate the apple just before adding it to the batter. There’s no need to squeeze out the juice.
- Divide the batter evenly among the muffin cups so the muffins bake at the same rate.
- Begin checking the muffins at 20 minutes. They’re done when a toothpick inserted in the center comes out clean or with just a few crumbs.
- Let the muffins cool in the pan for a few minutes before transferring them to a baking rack.
Storing muffins
Store cooled muffins in an airtight container at room temperature for 3–4 days.
For longer storage, place the muffins in a freezer-safe container or bag and freeze. Thaw at room temperature before serving.
More muffin recipes
I make muffins throughout the year, and there are plenty more to try. My Oatmeal Banana Muffins are a longtime reader favorite, while Buttermilk Blueberry Muffins have a crumb topping and plenty of blueberries. For a brighter flavor, try these Raspberry Lemon Muffins.
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.
Ron says
So good! I had to make them to see if they would be good to make for an annual Christmas party that we go to. These did not disappoint. Don't skip on the topping!
Kathy Berget says
They will be perfect for a Christmas party! So glad they passed the test. 🙂
Joanne Piper says
Can a gluten free flour be used?
Kathy Berget says
Hi Joanne,
I have not tested this recipe with a gf flour. However, I have had success with other muffin recipes using a 1:1 gf flour (like Bob's Red Mill). You might give that a try. Let me know how it works.
Kathy
Yvonne says
These are the best ever🥰🥰
Kathy Berget says
Thanks so much! 🙂
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