Pumpkin Apple Muffins are soft, moist, and loaded with cozy fall flavors. Packed with pumpkin, chunks of sweet apples and topped with crunchy cinnamon streusel, these muffins make the best breakfast or dessert!
Pumpkin Apple Muffins
I’m combining two of my favorite fall goodies today, friends!
Yep, you guessed it! This pumpkin apple muffin recipe is loaded with cozy pumpkin and sweet apples. It’s just about the perfect fall muffin and I think you’ll love these.
You may remember these pumpkin blueberry muffins or those pumpkin nutella muffins. Both are a favorite around here and use the same muffin base as these pumpkin muffins with apples.
This easy pumpkin muffin recipe is a breeze to whip up. But, you knew that was coming right? No mixer is required! Just two bowls and simple ingredients go into these babies.
And let me tell you, these apple muffins are oh-so delicious! They’re super soft and and super moist. The pumpkin makes these extra moist and the apples lend a sweet hint of flavor. And that cinnamon streusel topping? It’s the perfect touch! The streusel adds a sweet cinnamon crunch, the perfect complement to this fall muffin.
Pumpkin Apple Muffins Ingredients:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Eggs
- Vanilla extract
- Pumpkin (canned pure pumpkin)
- Coconut or vegetable oil
- Apples
For the cinnamon streusel:
- Light brown sugar
- Granulated sugar
- Ground cinnamon
- Unsalted butter
- All-purpose flour
How to make Pumpkin Apple Muffins:
- In a medium bowl, combine the dry ingredients and set aside.
- In a large bowl, whisk some eggs, vanilla, canned pumpkin, and coconut oil (or vegetable oil).
- Stir the flour mixture into the wet mixture until just combined, being careful not to overmix. Gently fold in the apple chunks.
- Spoon mixture into two 12-count muffin tins, filling each cup about 3/4 full.
- Bake for about 22-25 minutes, or until a toothpick inserted into center of muffin comes out mostly clean.
How to Make Streusel Topping for Muffins:
- To make the cinnamon streusel topping, combine some brown sugar, granulated sugar, cinnamon, melted butter, and flour. You want the consistency to be like wet, coarse sand. Sprinkle over tops of muffin batter.
How to store Muffins:
Store the apple streusel muffins in an airtight container at room temperature for up to five days.
How to Freeze Muffins:
To freeze the streusel muffins, let cool completely to room temperature and then wrap each muffin tightly in plastic wrap or aluminum foil. Place muffins into a resealable bag or freezer-safe container and freeze for up to three months.
Tips for making Pumpkin Apple Streusel Muffins:
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
- Fresh, sweeter apples work best for these cinnamon apple muffins. Honeycrisp, Fuji, or Granny Smith are all good choices.
- Be careful not to overmix the batter once the wet and dry ingredients are combined. You want a light and airy muffin, so mixing until everything is just combined will do the trick.
- To get those bakery style muffins, bake them at 425°F for 5 minute. Then, without opening the oven door, lower temperature to 375°F and bake for another 10-15 minutes, or until toothpick inserted into center comes out clean. This will help achieve those fluffy, tall muffins.
Want more easy muffin recipes? I’ve got you covered!
- Strawberry Banana Muffins
- Apple Cinnamon Muffins
- Banana Chocolate Chip Muffins
- Peanut Butter & Jelly Muffins
- Banana Honey Muffins
Pumpkin Apple Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1½ cups pure pumpkin
- ¾ cup melted coconut oil or vegetable oil
- 2 cups peeled & chopped apples Granny Smith, Gala, Fuji or Honey crisp work well
Cinnamon Streusel Topping
- 1 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- ½ cup unsalted butter melted
- 1⅓ cups all-purpose flour
Instructions
- Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
- n a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut (or vegetable) oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over-mix. Gently fold in chopped apples.
- Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full. Set aside.
- To make the streusel topping, in a medium bowl, combine the brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Sprinkle over tops of muffins.
- Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.
Notes
- Muffins will keep in an air-tight container at room temperature for up to five days.
- See my tips and tricks for making these Pumpkin Apple Muffins above the recipe box.
Nutrition
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