Pumpkin Apple Muffins

Pumpkin Apple Muffins are the perfect combination of fall! Sweet, soft and topped with a buttery streusel, these are a FAVORITE!

Pumpkin Apple Muffins are Fall all the way!  What’s even better is they have crumb topping and a sweet glaze. These are going to be a guaranteed favorite!

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.

Pumpkin Apple Muffins are the perfect combination of fall! Sweet, soft and topped with a buttery streusel, these are a FAVORITE!

I love this recipe because it combines my two favorite fall things: pumpkin and apple. AND they are remarkably easy to throw together.

Whisk your dry ingredients. The usual guys are in here…

Pumpkin Apple Muffins | www.cookiesandcups.comMix in the wet…

Pumpkin Apple Muffins | www.cookiesandcups.comFold in your apples…

Pumpkin Apple Muffins | www.cookiesandcups.com

Ahhh, batter!Pumpkin Apple Muffins | www.cookiesandcups.comPlop 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!

Pumpkin Apple Muffins | www.cookiesandcups.com

Make your crumb topping…

Pumpkin Apple Muffins | www.cookiesandcups.com

And go a little heavy handed with it. The more crumb topping the better!Pumpkin Apple Muffins | www.cookiesandcups.com

Bake them up!

Pumpkin Apple Muffins are the perfect combination of fall! Sweet, soft and topped with a buttery streusel, these are a FAVORITE!

And of course add a little drizzle of icing.

Pumpkin Apple Muffins are the perfect combination of fall! Sweet, soft and topped with a buttery streusel, these are a FAVORITE!

I know you will love these as much as we do. MY kiddo who says he doesn’t like pumpkin LOVES these muffins!

Pumpkin Apple Muffins are the perfect combination of fall! Sweet, soft and topped with a buttery streusel, these are a FAVORITE!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.


Pumpkin Apple Muffins

  • Author: Cookies & Cups
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 18 muffins 1x


makes 18 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


  • 1 cup powdered sugar
  • 2 tablespoons milk


  1. Preheat oven to 350Ā°F. Line a muffin pan with liners, and set aside.
  2. Prepare muffin batter by whisking together flour, granulated sugar, pumpkin pie spice, baking soda and salt.
  3. 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.
  4. Stir in the chopped apples.
  5. Fill muffin cups 2/3 full.
  6. Crumb Topping:
  7. 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.
  8. Bake for 20-25 minutes until a toothpick comes out clean. Remove the muffins from the tin and cool on a wire rack.


  1. Whisk together the powdered sugar and milk until smooth.
  2. Drizzle the icing onto the cooled muffins.


store airtight for up to 3 days







45 Responses

  1. We are muffin twins today!! I love it. And I love your pumpkin addition. And your streusel. And choose your own adventures. Why aren’t more baking recipes like that?

  2. wanda ll

    Could you test you print out shortcut? Maybe make the size of text one size smaller so it all fits on one page instead of 2 pages with last page with one line. Just and idea. Saves paper and space fr all us out here.

  3. THIS has everything Fall in it! Looking through your pictures, I can basically smell these delicious muffins! Also, there have been times where I would start a recipe and realized I ran out of eggs, or butter, or sugar. It`s terrible! LOL.

  4. I just made these without the cream cheese and they’re indeed “incredible!” Had nothing but rave reviews from friends and family after devouring the whole batch. šŸ™‚

  5. PocketMom

    Wonderful recipe! I made these last weekend in mini-loaf pans and today I have muffins in the oven as I type. I made the cream cheese version (no streusel fans in my house) and they were a big hit.

    1. Shelly

      Hi! Sorry about the confusion! This was an older recipe that used to have cream cheese in it, but I altered the recipe to omit that, as I had some consistency troubles with the cream cheese layer after testing it a few times recently.

  6. Bettes

    Outstanding!! I made these muffins today, followed the recipe. They are moist and delicious. Taking to the office, Iā€™m sure they will be gone in minutes. This one is a keeper. Thank you for the fabulous fall treat.

  7. Alicia Merchant

    I have made these before with the cream cheese layer and they were delicious! I can’t find the recipe that I had written down with the cream cheese layer, is there anyway I could get that from you? They turned out so good every time!

  8. Aime

    I have been making these muffin for years and I love them. I was so sad to see you took out the cream cheese part:(
    Is it possible to get the original recipe?

  9. Pingback : 30 Delicious Pumpkin Recipes - Pretty My Party

  10. Nana

    Just made them; smell is divine šŸ™‚
    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. šŸ™‚
    Thank you for the recipe.

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