Pumpkin Apple Muffins

Pumpkin Apple Muffins are soft, moist, and loaded with cozy fall flavors. Packed with pumpkin, chunks of sweet apples and topped with crunchy cinnamon streusel, these muffins make the best breakfast or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword apple muffins, fall recipe, pumpkin muffins, pumpkin recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 264

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 eggs
2 teaspoons vanilla bean paste or vanilla extract
1½ cups pure pumpkin
¾ cup melted coconut oil or vegetable oil
2 cups peeled & chopped apples Granny Smith, Gala, Fuji or Honey crisp work well

Cinnamon Streusel Topping

1 cup packed light brown sugar
2 tablespoons granulated sugar
3 teaspoons ground cinnamon
½ cup unsalted butter melted
1⅓ cups all-purpose flour

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Instructions

Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut (or vegetable) oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over-mix. Gently fold in chopped apples.
Spoon mixture into prepared muffin pan, filling each cup ¾ of the way full. Set aside.
To make the streusel topping, in a medium bowl, combine the brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Sprinkle over tops of muffins.
Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.

Notes

Muffins will keep in an air-tight container at room temperature for up to five days.
See my tips and tricks for making these Pumpkin Apple Muffins above the recipe box.

Nutrition