Apple Pumpkin Muffins Recipe | Moist, Spiced Fall Breakfast Treat
I just baked a batch of these apple pumpkin muffins and let me tell you—they turned out better than I expected. Warm spices, tender pumpkin, juicy apple shreds—it’s like autumn in a bite.
I was skeptical about mixing pumpkin and apple, but the textures complement each other beautifully. The streusel topping adds a sweet crunch I didn’t even know I needed.
If you’re looking for muffins that are cozy, flavorful, and perfect for breakfast or dessert, this is the recipe.
Ingredients Section
Here’s what you’ll need for the muffins and the topping. Pro tips included so yours come out perfectly.
Muffins
- 2 ½ cups all-purpose flour — gives structure; don’t pack when measuring, fluff then spoon.
- 1 ½ cups granulated sugar — balances pumpkin and spices.
- 1 teaspoon baking soda — the leavening agent to make them rise.
- 1 teaspoon ground cinnamon — warmth and fall flavor.
- ½ teaspoon salt — enhances all flavors.
- ¼ teaspoon ground ginger — just a bit of zing.
- ⅛ teaspoon ground nutmeg — for that cozy spicy note.
- 2 large eggs — binders and moisture.
- 1 cup pumpkin puree — moistness, pumpkin flavor. Use canned or homemade, unsweetened.
- ½ cup vegetable oil — keeps muffins tender; you could substitute melted butter if you prefer richer flavor.
- 1 cup grated apple (peeled & cored) — adds freshness and a little texture; granny smith, fuji, or your favorite type.
Topping (Streusel)
- ½ cup brown sugar — caramel-like sweetness for the crumb top.
- ¼ cup flour — for structure in the streusel.
- 2 tablespoons butter, melted — richness and helps crumbs stick.
- ½ teaspoon ground cinnamon — more spice layer.
Note: makes 15 muffins.
Variations
Here are some ways to tweak this recipe to suit diet or flavor preferences. For more sweet ideas, you can also explore our wide range of dessert recipes for inspiration.
- Dairy-free / Butter substitution: Use a dairy-free margarine or coconut oil instead of butter in the streusel topping; use a plant-based milk if you need to adjust any liquid.
- Sugar-reduced / Alternative sweeteners: Swap part or all of the granulated sugar with maple syrup, honey, or coconut sugar. Some bakers reduce brown sugar in streusel or omit the topping entirely.
- Whole-wheat or gluten-free flour: Replace part or all of the all-purpose flour with whole-wheat flour for more fiber. For gluten-free, try a 1:1 gluten-free flour mix, but expect slight changes in texture.
- Extra flavor add-ins: Fold in chopped nuts (walnuts or pecans), raisins, or dried cranberries. Add a dash of vanilla extract. Maybe even pumpkin pie spice for deeper warmth.
Cooking Time
- Prep Time: 20 minutes
- Cooking (Bake) Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
- Muffin tin — to bake the muffins in their shape.
- Cooling rack — lets muffins cool evenly so bottoms don’t get soggy.
- A large mixing bowl — one for dry, one for wet ingredients; helps avoid over-mixing.
- Grater — to grate the apple finely; helps distribute moisture without big chunks.
How to Make Apple Pumpkin Muffins Recipe?
Prepare the Muffin Batter
Preheat your oven to 350°F (about 175°C) so it’s ready when you need it. In one bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt until evenly mixed. In another bowl, beat the eggs and combine with pumpkin puree and vegetable oil until smooth.
Combine Apple and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir gently until they are just combined—don’t overmix or the muffins may become tough. Then gently fold in the grated apple so it’s evenly distributed through the batter.
Add Streusel and Bake
Mix the streusel topping ingredients (brown sugar, flour, cinnamon, melted butter) until crumbly. Scoop the muffin batter into lined or greased muffin tins, sprinkle the streusel on top, then bake in the preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Remove muffins from the tin and let them cool on a cooling rack before serving.
Additional Tips for Making this Recipe Better
- I always preheat my oven fully and sometimes check with an oven thermometer — helps ensure even baking.
- I avoid overmixing; when wet and dry parts are combined, I stop—few lumps are okay.
- Using an ice cream scoop helps me portion muffins evenly; they bake more uniformly.
- I sometimes reduce sugar just a bit (especially in topping) because the apple and pumpkin already add moisture and natural sweetness.
- If apples are juicy, I squeeze off a little excess after grating so the batter isn’t too wet.
How to Serve Apple Pumpkin Muffins Recipe?
Serve these muffins warm, straight from the oven, with a bit of softened butter or cream cheese on top. Dust with ground cinnamon or a light sprinkle of powdered sugar for a decorative touch.
For brunch, arrange them on a tiered stand or a rustic wooden board, maybe add a few slices of caramel-apple or a little bowl of whipped cream on the side for dipping. They also pair beautifully with a cup of coffee or a slice of strawberry chocolate cake for a sweet dessert table.
Nutritional Information
- Calories: about 284 kcal per muffin
- Protein: around 3 grams
- Carbohydrates: roughly 47 grams
- Fat: approximately 10 grams
Make Ahead and Storage
Storage Guidelines
These muffins stay fresh at room temperature for about 2 days when stored in an airtight container. For longer, refrigerate them (still in airtight), they’ll keep good for around 5 days.
Freezing and Reheating
To freeze: once muffins are completely cooled, wrap individually or pack in freezer-safe bags, remove as much air as possible. They can be frozen for up to 3 months.
To reheat: thaw overnight in the fridge or at room temperature, then warm in the oven or microwave for a few seconds to bring back that fresh-baked feel.
Why You’ll Love This Recipe?
- They’re easy to prepare. Just mix wet & dry separately and fold in the apple. No complicated steps.
- Very versatile. You can adjust sweetness, change topping, swap flours, or make them dairy-free.
- Cozy fall flavors. Pumpkin, cinnamon, nutmeg, ginger—the spices make this perfect when you want something warm and comforting.
- Moist texture. The pumpkin puree and grated apple keep them tender, not dry.
- Great for any time. Breakfast, snack, dessert—these muffins work for many occasions.
Apple Pumpkin Muffins Recipe
Ingredients
Method
- Preheat your oven to 350°F (about 175°C) so it’s ready when you need it. In one bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt until evenly mixed. In another bowl, beat the eggs and combine with pumpkin puree and vegetable oil until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until they are just combined—don’t overmix or the muffins may become tough. Then gently fold in the grated apple so it’s evenly distributed through the batter.
- Mix the streusel topping ingredients (brown sugar, flour, cinnamon, melted butter) until crumbly. Scoop the muffin batter into lined or greased muffin tins, sprinkle the streusel on top, then bake in the preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Remove muffins from the tin and let them cool on a cooling rack before serving.
Notes
- I always preheat my oven fully and sometimes check with an oven thermometer — helps ensure even baking.
- I avoid overmixing; when wet and dry parts are combined, I stop—few lumps are okay.
- Using an ice cream scoop helps me portion muffins evenly; they bake more uniformly.
- I sometimes reduce sugar just a bit (especially in topping) because the apple and pumpkin already add moisture and natural sweetness.
- If apples are juicy, I squeeze off a little excess after grating so the batter isn’t too wet.
