Pumpkin and apple are two traditional fall flavors. These muffins combine them, and then we add a little pumpkin spice. What better way to celebrate the season than with a batch of delicious pumpkin apple muffins? These muffins are moist, fluffy, and packed with flavor. This is a homemade recipe that is easy to make with simple ingredients.
The pumpkin adds a subtle sweetness, while the apples add texture, flavor, and moisture. They're perfect for breakfast, snack, or dessert, and they're sure to become a fall favorite. Some of my other favorite muffins include pumpkin blueberry muffins or these banana chocolate muffins.
Table of contents
Why I love these muffins
- They're easy to make and only require a few simple ingredients. There is a good chance you already have the ingredients at home.
- They're moist and filling. They are high in fiber and nutrients, with the apple and a whole can of pumpkin puree.
- They're lower in oil since some oil was substituted with the pumpkin puree.
- They're packed with flavor from the pumpkin, apple, and spices.
- They're perfect for breakfast, snack, or dessert. They pack well for the kid's lunches or a to-go or after-school snack.
- They're a great way to enjoy the fall season!
Ingredients - for the muffins
This recipe uses simple ingredients you may already have at home!
I use a mixture of all-purpose flour and whole wheat flour. It just feels a little bit healthier!
This is a great recipe to use pumpkin pie spice in. It saves you from finding various spices to come up with the same flavor. I make my easy pumpkin pie spice. One of the reasons I like mixing my own is it helps me use up the spices I have faster. I can always rotate fresh spices into my spice drawer.
Use one 15 oz can of pure pumpkin. That is the smaller can. Make sure it's pure pumpkin, not pumpkin pie filling. I also reduced the amount of vegetable oil in this recipe by using a whole can of pumpkin.
Sugar is used in the muffins and also in the crumble on top. I usually use white sugar.
Chop up a larger-sized apple. I like larger chunks, but I know from previous recipes some people like smaller ones (they've mentioned it in the comments in this Three Ingredient Apple Spice Cake). I do read every comment left on my posts.
If you are going to add the crumble on top (and I suggest you do!), you need just a bit of sugar, pumpkin pie spice, and softened butter. I didn't in this recipe, but I did in this Pumpkin Chocolate Chip Muffin recipe. However, I've included the crumble ingredients and instructions for you.
Ingredients - for the crumble
All-purpose flour, sugar, pumpkin pie spice, and softened butter. Simple ingredients are used and just a few minutes of your time.
Flour - If you don't have whole wheat flour available, using all-purpose for all of the flour is fine.
Pumpkin Pie Spice - If you don't have pumpkin pie spice but have apple pie spice, that's a perfect substitution! Or, substitute 1 teaspoon of cinnamon and ½ teaspoon of nutmeg. I have also made this with only cinnamon (1 ½ teaspoons), and although it doesn't taste like pumpkin spice, it is delicious! Here is my pumpkin pie spice recipe.
Sugar - Packed brown sugar can be used instead of white sugar.
Chocolate Chips - I use milk chocolate but you can use your favorite type (semisweet or dark).
Preheat oven to 350 Fahrenheit. The recipe makes 12 full-sized muffins.
Stir together flour, salt, baking soda, and pumpkin pie spice.
Mix canned pumpkin, oil, sugar, and eggs in a separate bowl.
Mix wet ingredients into dry. You can hand stir or use a hand mixer.
Add fresh apple chunks. Fold into batter.
Bake for 18-20 minutes. Test with a toothpick. When the toothpick comes out clean, muffins are done.
Crumble - If making a crumble, mix all the crumble and rub together with your fingers until the mixture resembles coarse bread crumbs. Sprinkle crumble mixture on top - there is enough to be generous with each muffin!
Pumpkin apple muffins can be stored at room temperature in a container with a loose-fitting lid for up to 3 days. They tend to get soggy on the top if they are too tightly wrapped.
If you want to store them longer, you can freeze them for up to 2 months. To freeze the muffins, let them cool and place them in a freezer bag or container.
When you're ready to eat them, thaw them overnight in the refrigerator and bring them to room temperature before serving.
Yes! Just substitute the chocolate chips for the apple in the recipe. Or, if you'd like to make blueberry pumpkin muffins, follow this easy blueberry pumpkin muffin recipe.
They are healthier! They still have quite a bit of sugar but are lower in fat than a regular muffin (some pumpkin puree replaces the fat).
Other Delicious Muffins
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Pumpkin Apple Muffins
For the pumpkin chocolate chip muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoon pumpkin pie spice
- 1 can Pumpkin 15 oz can pure pumpkin
- ¼ cup vegetable oil
- 1 cups sugar
- 2 large eggs
- 1½ cups apple chopped into chunks
For Crumble (optional)
- 1 tablespoon all-purpose flour
- 5 tablespoon sugar
- 1 ½ teaspoon cinnamon
- 1 tablespoon softened butter
- Preheat oven to 350 Fahrenheit
For the Muffins
- Stir together flours, salt, baking soda, and pumpkin spice mix.
- In a separate bowl, mix together pumpkin, oil, sugar, and eggs.
- Mix wet ingredients into dry until well mixed
- Add a chopped apple and gently stir in.
For Crumble (optional)
- Mix all crumble ingredients together and rub together with fingers until mixture resembles course bread crumbs.
- Sprinkle Crumble on top. There is enough to be generous!
- I add a couple of chocolate chips right on top of the crumble so the chocolate chips are visible.
- Bake approximately 18-20 minutes. Test with toothpick to see if they are done.
Other alternatives are 1 teaspoon cinnamon plus ½ teaspoon nutmeg.
Using 1 ½ teaspoons of cinnamon is also a delicious option (but the muffins will taste more like cinnamon and less like pumpkin spice).
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