Pumpkin Apple Muffins are the perfect fall muffin recipe! Apple and pumpkin combine beautifully in these easy, cinnamon spiced muffins!
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Pumpkin Apple Muffins
I have to tell you that my life has been hectic lately. Of course the kids are about to go back to school, which should free my days up to bake and blah blah…But the thing is, I haven’t actually been all that busy lately. WHAT AM I DOING WITH MY LIFE?
Summer has officially eaten all my motivation. I keep telling myself, the day the boys get back on that school bus, I will be fully ready to reenter the land of productivity. Except actually, I made a massage appointment the day the kids go back to school. You know, to unwind from all the unwinding.
The second day of school will be my day. I can feel it.
Until then, I have decided to keep it simple around here. And for some reason, muffins always seem like an easy option. There is no frosting involved…you can eat them for breakfast OR dessert…
So here we are today. Pumpkin Apple Muffins. To get you back in the fall mood.
I love this recipe because it combines my two favorite fall things: pumpkin and apple. AND they are remarkably easy to throw together.
How to Make Pumpkin Apple Muffins
Whisk your dry ingredients. The usual guys are in here…
Mix in the wet…
Fold in your apples…
Ahhh, batter!
Plop that in your muffin tin… I used a large scoop to portion the batter out. It’s an easy way to get the perfect amount!
Make your crumb topping…
And go a little heavy handed with it. The more crumb topping the better!
Bake them up!
And of course add a little drizzle of icing.
I know you will love these as much as we do. MY kiddo who says he doesn’t like pumpkin LOVES these muffins!
They’re soft, filled with apples and pumpkin spice, with the crunchy crumb topping and the sweet icing. SO GOOD!
*Note, this recipe (and photos) were updated from the original recipe I posted back in 2013. The original recipe included a cream cheese option, which I since omitted.
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Pumpkin Apple Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 25 mins
- Yield: 18 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: Breakfast
Description
Pumpkin Apple Muffins are the perfect fall muffin recipe! Apple and pumpkin combine beautifully in these easy, cinnamon spiced muffins!
Ingredients
Muffins:
- 2 1/2 cups flour
- 2 cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup pure pumpkin
- 1/2 cup vegetable oil
- 2 cups chopped apples, peeled
Crumb Topping:
- 1 cup flour
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 10 tablespoons cold butter, cut into small cubes
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners, and set aside.
- Prepare muffin batter by whisking together flour, granulated sugar, pumpkin pie spice, baking soda and salt.
- In another bowl mix together eggs, pumpkin and oil. Add the wet ingredients into the dry ingredients and using a wooden spoon, or a rubber spatula, mix until incorporated and smooth.
- Stir in the chopped apples.
- Fill muffin cups 2/3 full.
- Crumb Topping:
- Using a fork or pastry cutter, combine the flour, sugar, cinnamon and butter until they form a coarse crumb. I like to begin with the pastry cutter, and then use my hands to combine. Liberally top the muffin batter with the crumb topping.
- Bake for 20-25 minutes until a toothpick comes out clean. Remove the muffins from the tin and cool on a wire rack.
Icing
- Whisk together the powdered sugar and milk until smooth.
- Drizzle the icing onto the cooled muffins.
Notes
store airtight for up to 3 days
Nutrition
- Serving Size: 1 muffin
- Calories: 369
- Sugar: 40.6 g
- Sodium: 210.4 mg
- Fat: 13.3 g
- Carbohydrates: 60.7 g
- Protein: 3.5 g
- Cholesterol: 37.7 mg
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I made these YEARS ago but they had the cream cheese option and I loved it, could you tell me how to add the cream cheese option back in, I came here cause I lost recipe 🙁
Sure! I actually have a new recipe for just pumpkin muffins with cream cheese inside and you can follow that method for this recipe as well! https://cookiesandcups.com/pumpkin-cream-cheese-muffins-starbucks-copycat-recipe/
Here are the details: 8– ounces cream cheese, room temperature + 1 egg + 3 tablespoons granulated sugar. Mix this with a hand mixer until smooth. Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. Repeat this process with the remaining batter and cream cheese.
I just made these, OMG, the best tasting muffin ever..Shelly, thank you, I can’t tell you how many of your recipes are my families favorites.
LOVE hearing this so much!!
If I want to make these in a mini muffin pan for a tea party how will that change the bake time and how many will it make? Thanks… love all your recipes and comments.
What size can of pumpkin? Thanks!
The recipe calls for 1 cups of pumpkin 🙂
this smelled heavenly baking and tasted delicious!!!!
Just made them; smell is divine 🙂
Only that seemed like too much sugar for my taste, so I put just one cup. I used the so-called “musk” pumpkin, which is sweet (sorry, I live in Balkans, and I’m not sure how this kind of pumpkin is called in English), I happen to have only sweet apples right now, and I added just a small amount of raisins, shredded, so 2 cups of sugar would have been too much, really. Also, crumbs are sweet (very)… And I decided to leave out the topping (again, it’s really just sugar and almost nothing else).
So, this is a great recipe, all in all, and I’m going to make it one of my regulars – just much, much less sugary. It’s a total of 4 cups of sugar, which makes 55 grams of sugar per muffin (I got 18 muffins), which is too, too much – in my opinion, of course. De gustibus, etc. 🙂
Thank you for the recipe.
Going to be making these ASAP! Yum!