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 perfect for breakfast, brunch or even dessert!
Why make these 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.
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!
Step by step directions
- 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.
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
More muffin recipes
I love making muffins. If you are looking for other muffin recipes, you might want to try some of these recipes:
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
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.
Debbie says
I really like these but was wondering, couldn’t you use the whole can of pumpkin and leave the oil out?
Kathy says
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
Linda Dawson says
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.
Kathy says
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
David @ Spiced says
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!
Kathy says
We just picked a huge box at my in-laws this weekend! Let the apple baking begin! 🙂
Donna says
Warning.... read the recipe carefully, baking soda missing in the method, didn't hit me till they were in the oven! 😥
Kathy says
Oh no! Somehow I did miss putting the baking soda in the instructions. I've fixed it now. Thanks for letting me know!
Leanne says
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!
Kathy says
Thanks, Leanne! I'm so glad you loved them! The topping is that little extra that makes a difference! 🙂
David @ Spiced says
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!
Valentina says
I love pumpkin and apple together -- and in a muffin is perfect! Super cute pumpkin plates, too! 🙂 ~Valentina
Mary Ann | The Beach House Kitchen says
Muffins are always such a delicious breakfast treat Kathy! And what a delicious fall flavor combination!
Kathy says
I do love baking - and eating muffins!
Dawn - Girl Heart Good says
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 🙂
Kathy says
They are yummy!
Alexandra @ It's Not Complicated Recipes says
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!
Kathy says
Muffins are one of my favorites too!