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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.
Charlotte says
How long do I bake this if I make it into a cake?
Kathy says
I have only baked as muffins. If you put the batter in a 9x5 loaf pan, I'd try baking for 45-55 minutes.
Ellie says
Can you make your own pummelling puree for this recipe please? I have so many to use up. Thanks
Kathy says
I'm not certain I understand your question. Can you tell me a bit more of what you're looking for?
Thanks 🙂
Enid says
What size is the can of pumpkin? 14oz (398ml)?
Kathy says
The recipe calls for 1 cup of pumpkin puree.
Joanne says
Delicious muffins and i very much appreciated how you include the ingredients with the method...brilliant!
Kathy says
Thank you!
Beth says
100 percent yum. Made them for this Sunday morning. Love them.
Kathy says
Thank you!!! 🙂
Susan C says
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.
Kathy says
Thanks for your tips! 🙂
Mary Beth says
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.
Kathy says
Hi Mary Beth,
Nuts would be really delicious in these muffins! Thanks for the suggestion.
Kathy 🙂
Gloria Lemay says
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.
Kathy says
Enjoy!!! Thanks so much! 🙂
Barbara says
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!!
Kathy says
Hi Barbara,
Thanks so much! And yes, the apples should be peeled. I'll update the recipe so it's clear. 🙂
Kathy
Trish says
Should there be baking powder?
Kathy says
Hi Trish,
This recipe just uses baking soda, no powder. Thanks for checking!
Kathy 🙂
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!