Apple Pumpkin Muffins Recipe

Ash Tyrrell

Apple Pumpkin Muffins Recipe

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.

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Prep Time 20

Cook Time 25

Ingredients Method Notes

Ingredients

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.
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.

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.