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Home » Muffins

Published: Sep 21, 2020 · Modified: Sep 11, 2021 by Kathy

Pumpkin Apple Muffins

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A pumpkin apple muffin on a white scalloped plate.

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 apple muffins with a streusel topping on a white cake stand.topping

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!

A pumpkin muffin cut in half on a white plate.

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.

  1. Mix together flour, sugar, baking soda, spices and salt.
  2. In another bowl, combine eggs, oil and pumpkin.
Flour and spices in a mixing bowl with a wire whisk.
Eggs and pumpkin puree in a bowl with a wire whisk.
  1. Add apples,  pumpkin mixture into flour mixture and combine.
Pumpkin puree with grated apples in a bowl.
Pumpkin Apple Muffins batter in a bowl.

Make the streusel topping

  1. Mix streusel topping until small crumbs are formed.
  2. Place muffin batter in greased muffin tins and top with streusel.
  3. Bake in a 350-degree oven for 25 minutes. Cool muffins on a baking rack before eating.
Brown sugar with melted butter and flour in a white bowl.
Muffin batter topped with a struesel topping in a muffin tin.

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
Pumpkin muffins on a baking rack.

More muffin recipes

I love making muffins. If you are looking for other muffin recipes, you might want to try some of these recipes:

  • Oatmeal Banana Muffins
  • Chocolate Peanut Butter Muffins
  • Bran Muffins
  • Blackberry Muffins
  • Blueberry Muffins
  • Cherry Muffins
  • Raspberry Lemon Muffins
  • Pear Muffins
  • Banana Walnut Muffins
  • Poppy Seed Muffins
  • Triple Chocolate Muffins
A pumpkin muffin on an orange pumpkin shaped plate.

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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!

  • Chocolate Banana Muffin with chocolate chips on a white plate.
    Chocolate Banana Muffins
  • Almond Poppy Seed Muffins on a baking rack.
    Almond Poppy Seed Muffins
  • Cranberry Banana Muffins on a small plate next to a cup of coffee.
    Cranberry Banana Muffins
  • An apple banana muffin on a small blue plate.
    Banana Apple Muffins
Pumpkin muffins with a streusel topping on a white cake stand.topping

Pumpkin Apple Muffins

Kathy Berget
Delicious muffin made with pumpkin puree and shredded apples and a touch of cinnamon.
4.98 from 135 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Baking, Bread, Breakfast, Muffins
Cuisine American
Servings 15 muffins
Calories 284 kcal

Equipment

  • Muffin Tin
  • Cooling Rack
  • Large Mixing Bowl
  • Grater
Prevent your screen from going dark

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

Serving: 1muffinCalories: 284kcalCarbohydrates: 47gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 26mgSodium: 176mgPotassium: 83mgFiber: 1gSugar: 29gVitamin A: 2625IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Taste of Home.

This recipe was originally published in October 2019. The images and post have been updated.

More Muffins

  • Banana Nutella Muffins on a blue and white plate.
    Banana Nutella Muffins
  • A pumpkin banana muffin on a piece of parchment paper.
    Pumpkin Banana Muffins
  • Cinnamon muffins on a baking rack.
    Banana Cinnamon Muffins
  • A white platter filled with berry muffins with a crumbly topping.
    Buttermilk Blueberry Muffins

Reader Interactions

Comments

  1. Debby Rabin says

    April 01, 2025 at 6:28 pm

    I'm actually looking for direction. It says it makes 15 muffins but has a link to a standard tin, with room for 12.

    Reply
    • Kathy says

      April 02, 2025 at 4:40 am

      Hi Debby,
      This recipe does make 15 muffins. You'll need to use two muffin tins or bake two batches, one with 12 and then another with 3. Most muffin tins come with just 12.
      I hope you enjoy the muffins,
      Kathy

      Reply
  2. Harmonie says

    March 05, 2025 at 3:32 am

    5 stars
    Great recipe, but a lot of sugar in the original recipe. I didn't add any sugar and sweetened with 1/3 cup of maple syrup. The muffins turned out great! Thank you for sharing.

    Reply
    • Kathy says

      March 05, 2025 at 5:32 am

      Thanks for your suggestion. 🙂

      Reply
  3. Elaine says

    November 12, 2024 at 1:29 pm

    5 stars
    Hi! Thank you for this recipe. Based on earlier comments I made a few adjustments too. I used 1 c. Whole wheat flour + 1 1/2 c. AP flour, 1 c. coconut sugar (instead of the 1 1/2 c. White sugar), also doubled the nutmeg & ginger, omitted the sugar topping and replaced it with pumpkin seeds.

    They were so yummy!

    Reply
    • Kathy says

      November 13, 2024 at 4:12 am

      Wonderful! Thanks for sharing your adjustments! 🙂

      Reply
  4. Patricia says

    October 17, 2024 at 3:17 pm

    5 stars
    Had left over pumpkin purée and came across this recipe. Delicious! Moist, and crumble topping made it extra special. Made it twice this week as my neighbors are my first batch 😂. A keeper for sure.p

    Reply
    • Kathy says

      October 18, 2024 at 5:30 am

      Thanks so much! I'm so glad you enjoyed them and how nice of you to share with your neighbors! 🙂

      Reply
  5. Sadie says

    October 03, 2024 at 11:33 am

    5 stars
    Was looking for an apple & pumpkin recipe specifically and this hit this spot. Thank you!
    I feel bad leaving reviews on recipes because I never follow them exactly, so my review isn’t really for the recipe written. I do, however, find it helpful to read what changes others have made so I can adjust to my preferences.
    Here’s my adaptations for this recipe: Used 1 cup of ground oats + 1.5 cups of white flour; only 1 cup of sugar; doubled the spices & added a pinch of ground cloves; added a splash of vanilla; subbed flax eggs; added a mashed ripe banana & reduced the oil. Also didn’t add the optional topping.
    Verdict: the batter was thick, but scoop-able. Cook time for 12 regular size muffins was around 28 mins. Flavour was nice, and muffins were plenty sweet. These are dense muffins, just the way I like them - don’t expect light and fluffy. Mind you, that could have partially been due to me using oats.
    On a side note, I find recipes written in ‘cups’ instead of actual weight measurements are inconvenient to follow and less accurate, so adjustments are often needed anyway. Not sure why so many recipe creators aren’t using this widely accepted standard.

    Reply
    • Kathy says

      October 03, 2024 at 2:12 pm

      Hi Sadie,
      Thanks so much for your comment and letting us know your changes. Nothing wrong with that! 🙂 Most of my recipes have a conversion built in so you can change from cups to metrics. It looks like I still need to update this recipe so that's available. I'll do that right now!
      Thanks,
      Kathy 🙂

      Reply
  6. Naomi Potgieter says

    January 18, 2024 at 12:47 pm

    Bake the pumpkin and apples muffins came out very nice.
    Thank you from South Africa

    Reply
    • Kathy says

      January 18, 2024 at 4:05 pm

      Glad you enjoyed them! 🙂

      Reply
  7. Jaylee says

    December 30, 2023 at 5:32 pm

    5 stars
    I omitted the nutmeg & ginger and instead added in 1 tsp of pumpkin pie spice. They turned out super delicious and were a big hit with my family. I’ll definitely be making these again!

    Reply
    • Kathy says

      December 31, 2023 at 4:17 am

      Awesome! Thanks so much!

      Reply
  8. Jen says

    September 23, 2023 at 8:54 am

    4 stars
    There wasn't enough spice for me in these and they took 32 minutes to cook in my oven... I I use melted butter rather than vegetable oil. I would make these again with a dash of vanilla and a bit more spices maybe add a bit of pumpkin pie spice. Thank you for the base recipe 🙂 the topping was perfect!

    Reply
    • Kathy says

      September 23, 2023 at 9:30 am

      Thanks for your comment. 32 minutes sounds like a long time. Did you make larger sized muffins?

      Reply
    • Darlene says

      October 01, 2023 at 12:08 pm

      I notice there is no baking powder in the recipe, reason?

      Reply
      • Kathy says

        October 01, 2023 at 8:53 pm

        The baking soda acts as the leavening agent in these muffins.

  9. imelda says

    September 17, 2023 at 5:52 pm

    5 stars
    These are a winner!! Like other commenters I used a scant 1c of sugar only, and swapped in a 1/2c of whole wheat flour, and used apple sauce instead of most of the oil. Added a bit of water too when the mixture looked to try, but I didn't have quite a full cup of shredded apple so that may explain it.

    Delish!

    Reply
    • Kathy says

      September 18, 2023 at 4:06 am

      Thanks! I appreciate all your tips too! 🙂

      Reply
  10. Kayla says

    July 29, 2023 at 3:42 pm

    5 stars
    I used oat flour instead of regular flour and I only used 1 cup of sugar. They turned out great. Next time I will decrease the sugar to 3/4 cup. I can’t taste the pumpkin in the muffins but that is a good thing because my husband would not eat them if he knew it was in there.

    Reply
    • Kathy says

      July 29, 2023 at 6:33 pm

      LOL!!! So funny that you've got him to eat the muffins! 🙂 Thanks for your tips about the sugar!

      Reply
  11. Barbie says

    May 16, 2023 at 12:34 pm

    Are the apples suppose to be drained?

    Reply
    • Kathy says

      May 16, 2023 at 12:48 pm

      Hi Barbie,
      Use freshly grated apples. There should be minimal juice that comes off the apples when grating. It can be added right to the batter.
      Enjoy,
      Kathy

      Reply
  12. Alida says

    April 22, 2023 at 6:21 pm

    I added a little almond milk to the batter to make it a little less dry and I made this into a loaf and baked it for like 50-60 minutes. Came out delicious! Thank you for the recipe!:)

    Reply
    • Kathy says

      April 23, 2023 at 5:22 am

      Hi Alida,
      I'm glad to hear this worked well as a loaf!
      Thank you,
      Kathy

      Reply
  13. Katrina Tindall says

    February 17, 2023 at 2:27 pm

    I think there is a mistake in the ratios. 2 1/2 c of flour is too much. Should it be 1 1/2 c. I had to add a 3rd egg as the batter was just too thick.

    Reply
    • Kathy says

      February 17, 2023 at 4:22 pm

      Hi Katrina,
      Be careful when measuring your flour and make certain it isn't too compact. Also, add the grated apple right away, it adds a lot of moisture. The recipe has been tested by myself and others several times with positive results.
      Thank you,
      Kathy

      Reply
  14. Intisar says

    December 14, 2022 at 11:49 am

    Do you think it would work to substitute butter in for the oil? I am working with a nutritionist to help my daughter who is underweight, and sneaking fats and calcium into her muffins is a win. 🙂

    Reply
    • Kathy says

      December 14, 2022 at 11:55 am

      Hi,
      Yes, That shouldn't be any problem at all!
      Enjoy - 🙂

      Reply
  15. Anna says

    November 23, 2022 at 6:51 pm

    5 stars
    I just made these tonight and they turned out really well! Unfortunately I'd misplaced my grater, so I used my peeler instead to make thin slices and then chop. I think they turned out really well despite the small mishap! I did not add the additional topping due to time constraints but to me the apple and pumpkin flavors were well balanced, I'll definitely be saving more or your recipes! 😊

    Reply
    • Kathy says

      November 24, 2022 at 4:46 am

      Thank you and it sounds like you made everything work! Sometimes we have to adapt and you did that exactly! 🙂

      Reply
  16. DEBORAH says

    November 10, 2022 at 3:34 pm

    Can this made into a loaf? If so, how long would you bake it for? Sounds delicious anxious to try

    Reply
    • Kathy says

      November 10, 2022 at 5:02 pm

      Hi Deborah,
      I have not made this into a loaf. However, I think it should work by baking it at the same temperature for 45-50 minutes. Let me know how it works out.
      Kathy 🙂

      Reply
  17. Sarah says

    November 09, 2022 at 4:58 am

    Have you made these with any other flour? Interested in gluten free and keto options of almond or coconut flour. The ratios are slightly different so was hoping you had

    Reply
    • Kathy says

      November 09, 2022 at 5:46 am

      Hi Sarah,
      I've only made these with a regular, all-purpose flour. I have made other recipes with a 1:1 gluten free flour (like Bob's Red Mill) and I think you could substitute that for the regular flour in this recipe.
      Kathy

      Reply
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4.98 from 135 votes (115 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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