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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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  • Pesto Orzo Salad
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  • Green Chili Sauce
  • Baked Chicken Legs

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. Charlotte says

    November 03, 2022 at 8:07 pm

    How long do I bake this if I make it into a cake?

    Reply
    • Kathy says

      November 04, 2022 at 4:43 am

      I have only baked as muffins. If you put the batter in a 9x5 loaf pan, I'd try baking for 45-55 minutes.

      Reply
  2. Ellie says

    November 01, 2022 at 2:54 pm

    Can you make your own pummelling puree for this recipe please? I have so many to use up. Thanks

    Reply
    • Kathy says

      November 01, 2022 at 6:58 pm

      I'm not certain I understand your question. Can you tell me a bit more of what you're looking for?
      Thanks 🙂

      Reply
  3. Enid says

    October 08, 2022 at 2:47 pm

    What size is the can of pumpkin? 14oz (398ml)?

    Reply
    • Kathy says

      October 08, 2022 at 3:44 pm

      The recipe calls for 1 cup of pumpkin puree.

      Reply
  4. Joanne says

    September 24, 2022 at 4:05 pm

    Delicious muffins and i very much appreciated how you include the ingredients with the method...brilliant!

    Reply
    • Kathy says

      September 25, 2022 at 5:59 am

      Thank you!

      Reply
  5. Beth says

    September 11, 2022 at 6:08 am

    100 percent yum. Made them for this Sunday morning. Love them.

    Reply
    • Kathy says

      September 11, 2022 at 7:18 am

      Thank you!!! 🙂

      Reply
  6. Susan C says

    November 18, 2021 at 4:24 pm

    5 stars
    This is a wonderful recipe! Thank you so much! I found the wet to dry ingredient ratio a bit to dry when all mixed so I added more pumpkin, almond milk and apple sauce if I have some open. I do a streusel topping with 1/2 cup pecans, 1/2 tsp cinnamon, 1/4 cup brown sugar and 1 to 1 1/2 Tbsp butter.
    used 1 1/4 cup of pumpkin, 1/4 of almond milk, a little apple sauce if I have it and 1 tsp maple extract. This made 18 muffins for me.

    Reply
    • Kathy says

      November 19, 2021 at 5:27 am

      Thanks for your tips! 🙂

      Reply
  7. Mary Beth says

    November 12, 2021 at 9:27 am

    These were good, although not very sweet. I think mine would 've benefited from a minute more in the oven, and s ome nuts would be good addition. Also, I got 18 muffins from this recipe.

    Reply
    • Kathy says

      November 12, 2021 at 12:17 pm

      Hi Mary Beth,
      Nuts would be really delicious in these muffins! Thanks for the suggestion.
      Kathy 🙂

      Reply
  8. Gloria Lemay says

    November 10, 2021 at 5:19 am

    5 stars
    Good morning! Just took these out of the oven,followed your recipe to a tee,I will have one with my coffee when they cool off. Thanks for sharing.

    Reply
    • Kathy says

      November 11, 2021 at 4:48 am

      Enjoy!!! Thanks so much! 🙂

      Reply
  9. Barbara says

    November 02, 2021 at 7:30 am

    5 stars
    Made these this morning! Recipe did not say peeled or unpeeled apples, I had to peel, a family member can’t have the peels. Cut sugar to 1 cup and these were amazing!! Thanks for sharing this recipe!! Love your site!!

    Reply
    • Kathy says

      November 02, 2021 at 7:33 am

      Hi Barbara,
      Thanks so much! And yes, the apples should be peeled. I'll update the recipe so it's clear. 🙂
      Kathy

      Reply
  10. Trish says

    October 20, 2021 at 4:56 pm

    Should there be baking powder?

    Reply
    • Kathy says

      October 20, 2021 at 5:03 pm

      Hi Trish,
      This recipe just uses baking soda, no powder. Thanks for checking!
      Kathy 🙂

      Reply
  11. Debbie says

    October 26, 2020 at 5:28 pm

    I really like these but was wondering, couldn’t you use the whole can of pumpkin and leave the oil out?

    Reply
    • Kathy says

      October 26, 2020 at 7:20 pm

      Hi Debbie,
      I've only made the muffin as written so I'm not certain how it would turn out. Let me know if you give it a try!
      Kathy

      Reply
  12. Linda Dawson says

    October 25, 2020 at 9:41 am

    2 stars
    This is way too much flour for the amount of liquids - had to add milk just to loosen it up a bit. The grated apple does not make up for the lack of liquid, maybe apple sauce would work better.

    Reply
    • Kathy says

      October 25, 2020 at 7:00 pm

      Hi Linda,
      I'm sorry these did not work out for you. I've made these several times as written and have had others test it as well. I'm not certain what went wrong for you.
      Kathy

      Reply
  13. David @ Spiced says

    September 21, 2020 at 5:49 am

    5 stars
    I love muffins of all types, but pumpkin and apple flavors both call to me...especially once the weather starts turning chillier. I like the idea of shredding apples into the batter here. (I assumed at first glance that it was apple sauce.) I totally want to make a batch of these. We have loads of apples here in our house, and I'm loving the fall baking season right now!

    Reply
    • Kathy says

      September 21, 2020 at 6:07 am

      We just picked a huge box at my in-laws this weekend! Let the apple baking begin! 🙂

      Reply
  14. Donna says

    September 19, 2020 at 7:17 pm

    Warning.... read the recipe carefully, baking soda missing in the method, didn't hit me till they were in the oven! 😥

    Reply
    • Kathy says

      September 20, 2020 at 5:50 am

      Oh no! Somehow I did miss putting the baking soda in the instructions. I've fixed it now. Thanks for letting me know!

      Reply
  15. Leanne says

    May 30, 2020 at 12:11 pm

    5 stars
    Hands down, my new favourite muffin! Turned out perfect . I wasn’t going to add the topping,, but I’m very glad I did! Delicious...thank you for sharing!

    Reply
    • Kathy says

      May 30, 2020 at 5:19 pm

      Thanks, Leanne! I'm so glad you loved them! The topping is that little extra that makes a difference! 🙂

      Reply
  16. David @ Spiced says

    October 07, 2019 at 5:43 am

    5 stars
    You're totally right about pumpkin recipes, Kathy! I love baking with pumpkin, but it only seems to be common during the Fall. However, I have noticed that our store carries canned pumpkin year-round. It's a bit harder to find, but it's there on the bottom shelf. These muffins sound like the quintessential Fall recipe. I definitely need to put this recipe on the menu soon. I'm thinking one of those muffins with a mug of coffee would be a great way to start these chilly days!

    Reply
  17. Valentina says

    October 06, 2019 at 1:34 pm

    5 stars
    I love pumpkin and apple together -- and in a muffin is perfect! Super cute pumpkin plates, too! 🙂 ~Valentina

    Reply
  18. Mary Ann | The Beach House Kitchen says

    October 05, 2019 at 8:30 am

    5 stars
    Muffins are always such a delicious breakfast treat Kathy! And what a delicious fall flavor combination!

    Reply
    • Kathy says

      October 05, 2019 at 8:38 am

      I do love baking - and eating muffins!

      Reply
  19. Dawn - Girl Heart Good says

    October 05, 2019 at 8:11 am

    5 stars
    Pumpkin and apple are so popular this time of year and then to combine those flavours in one delicious muffin? Brilliant! I bet they taste as flavourful as they look! Such a great weekend baking project, Kathy 🙂

    Reply
    • Kathy says

      October 05, 2019 at 8:37 am

      They are yummy!

      Reply
  20. Alexandra @ It's Not Complicated Recipes says

    October 04, 2019 at 6:16 am

    5 stars
    I love muffins - to me, they are my favourite baked treat! Especially with a great cup of coffee in the morning! 🙂
    These sound so good, Kathy! I love the sound of the topping too!

    Reply
    • Kathy says

      October 05, 2019 at 6:26 am

      Muffins are one of my favorites too!

      Reply
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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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