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 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?
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!
Outstanding!! I made these muffins today, followed the recipe. They are moist and delicious. Taking to the office, I’m sure they will be gone in minutes. This one is a keeper. Thank you for the fabulous fall treat.
These would go down great with a pumpkin spice latte! Can’t wait to make them!
So many comments mentioned cream cheese! None in the recipe?
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.
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.
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. 🙂
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.
Made them just now! LOVE THEM!! They are Perrrrrrfect!!! 🙂 THANK YOU! 🙂
this may be a dumb question, but can this just be made as a full coffee cake instead of splitting into cupcakes?
I would imagine that would work fine, although I’ve never tried it! If you do, please let me know how it works!