You know that chilly afternoon smellthe one that makes you want a thick sweater, warm socks, and a whiff of cinnamon? That’s the whole vibe of these Pumpkin Apple Muffins. Everyone’s suddenly baking them (thanks, Pinterest). They’re like fall in a fluffy little wrapper.
They’re moist and tender with chunks of apple, creamy pumpkin, and sweet spice. Just what you’d hope for in Pumpkin Pie Muffins or Apple Cinnamon Muffins, but way easier. Pantry stuff, nothing fancy. Think spiced cake meets apple pie. Full details in the blog!
This one takes me back to my mom’s orange mixing bowl and the 90s radio playing in the kitchen. We never worried about measuring perfectlyand these turned out great anyway. I tested it. You’ll love the secret applesauce twist tucked inside.
Why You’ll Love These Pumpkin Apple Muffins
These Pumpkin Apple Muffins are like wrapping yourself in a soft fall scarfwarm, cozy, and super satisfying! Here’s why they’ll be an instant favorite:
Easy-Peasy: All you need are one bowl for dry, one for wet, and a whisk. No fancy equipment here!
Fall Flavors Galore: Think pumpkin pie meets apple pie in muffin form. Pumpkin puree and diced apple bring their A-game.
Family-Friendly: Great for breakfast-on-the-go or as a comfy snack. Even picky eaters love them!
Customizable: Add a streusel topping for a bakery vibe or keep it simple and light.
Let’s Talk Ingredients
This recipe is practical and straightforwardnothing exotic or hard to find. Here’s your grocery list:
Ingredient
Measurement
Notes
All-Purpose Flour
1 1/2 cups
Do not substitute for whole wheat; it may change the texture.
Granulated Sugar
3/4 cup
Sweetens while keeping the batter light.
Brown Sugar
1/4 cup
Adds a caramel-like depth of flavor.
Baking Soda
1 tsp
Makes your muffins rise beautifully.
Pumpkin Pie Spice
1 tsp
The key player for that cozy, spiced flavor.
Pumpkin Puree
1 cup
Not to be confused with pumpkin pie filling!
Diced Apple
1 small
Fugi or Gala work greatkeep the dice fine!
Coconut Oil
1/2 cup, melted
Can sub with vegetable or canola oil if needed.
How to Make Pumpkin Apple Muffins
This recipe calls for just a few short steps. You’ll feel like a pro baker in no time:
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
Mix Dry: In one bowl, whisk together the flour, sugars, baking soda, salt, and pumpkin pie spice.
Mix Wet: In another bowl, whisk the eggs, pumpkin puree, vanilla, and melted coconut oil. No lumps!
Combine: Pour the wet ingredients into the dry. Stir until just combineddon’t overmix! Fold in the diced apple.
Fill & Bake: Scoop batter into the muffin liners, filling each about 2/3 full. Bake for 22–25 minutes or until a toothpick comes out clean.
Pro Tip: Let the muffins cool in the pan for 5 minutes before transferring to a rack. Warm muffins can stick!
Customizations and Swaps
Want to make these muffins your own? Here are some ideas:
Ingredient
Swap Option
Result
Coconut Oil
Vegetable/Canola Oil
Same moist texture but more neutral flavor.
Pumpkin Pie Spice
1/2 tsp Cinnamon + 1/4 tsp Nutmeg
A slightly different spice balance, still cozy.
Brown Sugar
Extra Granulated Sugar
Less caramel flavor, but still sweet!
Streusel Topping
Butter + Brown Sugar + Flour
Crispy, sweet topping like a bakery muffin!
Tips on Serving and Storing
These Pumpkin Apple Muffins are fantastic fresh out of the oven, but they store well for busy weeks or make-ahead baking.
Serving: Enjoy warm with a little butter or completely cooled with coffee.
Storage: Place in an airtight container with paper towels above and below to absorb moisture. Use within 4 days.
Freezing: Wrap individually in foil or place in a freezer bag. Pull out as needed and reheat for 10–15 seconds in the microwave. Best within 2–3 months.
Storage Method
How Long They Last
Best Reheating Tip
On Counter
3–4 Days
Microwave 5–10 seconds for fresh flavor.
Fridge
4–5 Days
Bring to room temperature before serving.
Freezer
2–3 Months
Thaw overnight or warm directly in microwave.
Expert Insight: The Appeal of Pumpkin Apple Muffins
Combining pumpkin and apple creates a naturally moist and flavorful muffin, rich in fiber and antioxidants. The subtle sweetness of apples balances the earthiness of pumpkin, making pumpkin apple muffins a nutritious and comforting treat perfect for fall or anytime you crave a wholesome snack.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to Perfect Pumpkin Apple Muffins
These Pumpkin Apple Muffins didn’t come together on the first goactually, it took several batches, including one where I forgot the baking powder (oops). After learning how to balance the spices and apples just right, I finally nailed a recipe that’s tender, cozy, and full of fall flavor. Today’s version is the real deal.
FAQs ( Pumpkin Apple Muffins )
Can I make Pumpkin Apple Muffins ahead of time?
Absolutely! These fall muffin recipes are perfect for meal prep. You can bake them up to 3 days ahead and store them in an airtight container at room temperature. For longer storage, wrap them individually and freeze for up to 3 months. Just thaw overnight or warm them in the microwave for 15-20 seconds before serving.
What type of apples work best in Pumpkin Apple Muffins?
Granny Smith apples are my top choice because they hold their shape well during baking and provide a nice tart contrast to the sweet pumpkin. Honeycrisp and Braeburn apples also work wonderfully, giving you that classic apple cinnamon muffins flavor. Avoid very soft apples like Red Delicious, as they can become mushy and release too much moisture during baking.
How do I make healthy Pumpkin Muffins with apples?
To make healthier pumpkin apple muffins, substitute half the all-purpose flour with whole wheat flour and reduce the sugar by 1/3. You can also replace some of the oil with Greek yogurt or applesauce for added moisture and protein. Adding oats, chopped nuts, or seeds boosts the fiber content while keeping these healthy pumpkin muffins deliciously satisfying.
Why are my Pumpkin Apple Muffins dense or dry?
Dense or dry muffins usually result from overmixing the batter or using too much flour. Mix the wet and dry ingredients just until combined – a few lumps are perfectly fine! Also, make sure you’re measuring flour correctly by spooning it into the cup and leveling off. Overbaking can also dry them out, so check for doneness with a toothpick at the minimum baking time.
Can I add other ingredients to Pumpkin Apple Muffins?
Yes! These versatile apple pumpkin desserts are perfect for customizing. Try adding chopped walnuts or pecans for crunch, dried cranberries for tartness, or chocolate chips for extra sweetness. A cream cheese swirl or streusel topping can make them extra special. Just don’t add more than 1/2 cup of mix-ins total, or the muffins may not bake evenly.
Wrapping Up Your Pumpkin Apple Muffin Magic
Pumpkin Apple Muffins come together in a snapmoist, cozy, and packed with that warm fall vibe you didn’t know you needed. You’ll love how perfectly tender these turn out, even if your kitchen feels a *little* chaotic (mine always does!). A true no-fuss, crowd-pleaser moment in every bite.
Feel free to sneak in chopped nuts or swirl some maple syrup on top for extra cozy points. Store ’em airtight with a paper towel for days of freshness, or freeze for busy mornings aheadtrust me, this trick is a game changer (a tip I picked up from one of my bakery fails!).
Did these become your new go-to fall treat? Snap a pic, share your twists, and tell me: did you grow up with anything similar in your kitchen? Pass this recipe on and spread the cozybecause we all deserve a little homemade comfort. You’ll wanna make it again and again, promise!
Pumpkin Apple Muffins combine the best flavors of fall into a delicious and easy seasonal treat. These muffins are perfect for a quick breakfast or an afternoon snack. Enjoy a cozy blend of pumpkin and crisp apple in every bite, perfect for fall muffin recipes and apple cinnamon muffins lovers.
Ingredients
Scale
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs
1 cup pumpkin puree * not pumpkin pie filling
1 teaspoon vanilla extract
1/2 cup coconut oil * melted
1 small apple * finely diced (fugi or gala are great choices)
Instructions
Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
In a medium bowl, mix together the flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
In a small bowl whisk together the eggs, pumpkin puree, vanilla extract, and melted coconut oil.
Add the wet ingredients to the dry and whisk until well blended. Stir in the diced apple.
Fill each paper liner â…”rds of the way full with the batter.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow to cool before serving.
Notes
You can use vegetable or canola oil in place of the coconut oil, if preferred
Be sure that your apple is finely diced to ensure sweet apple throughout your muffins
A Streusel Topping can also be added prior to baking for even more sweetness
Store muffins in an airtight container with a paper towel under them and one over them to absorb excess moisture
Use within 4 days
To freeze muffins, place them in a freezer bag or wrap tightly in aluminum foil before freezing
Use within 2-3 months for best results
** Nutritional information is an estimate and may vary
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
