Go Back
+ servings
Pumpkin muffins with a streusel topping on a white cake stand.topping
Print Recipe
4.84 from 18 votes

Pumpkin Apple Muffins

Delicious muffin made with pumpkin puree and shredded apples and a touch of cinnamon.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Baking, Bread, Breakfast, Muffins
Cuisine: American
Servings: 15 muffins
Calories: 284kcal
Author: Kathy

Ingredients

Muffins

  • 2 ½ cups flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 1 cup grated apple

Topping

  • ½ cup brown sugar
  • ¼ cup flour
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons butter melted

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
 

Nutrition

Serving: 1muffin | Calories: 284kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 176mg | Potassium: 83mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2625IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg