Pumpkin Apple Muffins combine fall’s best flavors into one delicious seasonal recipe. These muffins are so easy to make and perfect for a quick breakfast or afternoon treat.
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I used to dread the return of fall, the chill in the air, the back-to-school routine.
But like everything in life, things change. I absolutely love fall now and welcome it with open arms after the hot, humid summers we have here on the east coast.
Of course what I enjoy the most, and have always enjoyed about fall, is the food. For as long as I can remember, I have visited a farm and picked apples and pumpkins – even before I had kids. My best friend and I went every year.
Naturally, a recipe incorporating what I love most about the season had to happen. And, here it is – the absolute best Pumpkin Apple Muffins I have ever had the good fortune of eating.
The sweet, spicy scent of these muffins baking is almost reason enough to make them!
Why This Recipe Works
The flavor of these muffins is to die for. Of course they are made with real pumpkin puree and bits and pieces of finely chopped apples in every bite, but there is so much more!
I use part brown sugar just as you would in an apple or pumpkin pie. It has molasses in it and gives the muffins a sweetness that is more reminiscent of your favorite fall desserts especially when combined with the pumpkin pie spice.
They are fluffy and tender and plenty moist. Yes, they are pretty much the perfect spiced muffin.
I intentionally left out any additional streusel or icing to keep the sugar content a bit lower. And, honestly, I don’t think these muffins need it. They are plenty sweet and delicious just as they are.
This is a super easy recipe to make and a fun one for the kids to help with too.
You can enjoy these muffins for breakfast or dessert with a nice, hot cup of coffee or tea. If you’re a fan of spiced drinks, I recommend this Coconut Chai Tea Latte to pair with these particular muffins.
How to Make Pumpkin Apple Muffins
What You Need To Make This Recipe
To make this recipe, you will need:
- 1 1/2 cups all purpose flour
- 3/4 cups 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 apple (finely diced, about 1 1/2 cups)
Tip: you can use vegetable or canola oil in place of the coconut oil, if preferred. I used unrefined coconut oil and didn’t notice much, if any, coconut flavor. You could also use refined coconut oil which has no coconut scent or flavor.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
Create!
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. You definitely want to mix the apples in. I took the image above before mixing to show you how small I diced the apples.
Tip: be sure that your apple is finely diced. This is the best way to ensure that you will get plenty of sweet apple in every bite of every muffin.
Fill each muffin cup 2/3rds of the way full with the batter. I always try to make sure that some apple pieces are on top so that they show once the muffins are baked.
Bake for 22-25 minutes.
Present!
Serve warm or at room temperature.
Tips and Techniques
- You can use vegetable or canola oil in place of the coconut oil, if preferred.
- Be sure that your apple is finely diced. This is the best way to ensure that you will get plenty of sweet apple throughout your muffins.
- Store muffins in an airtight container with a paper towel under them and one over them to absorb excess moisture. Use within 4 days.
FAQ’s
Can You Freeze Pumpkin Muffins?
Yes, you can freeze pumpkin muffins. Simply place them in a freezer bag or wrap them tightly in aluminum foil before placing them in the freezer.
Thaw at room temperature or in the microwave on a plate for approximately 30 seconds before enjoying. Use within 2-3 months for best results.
What Can I Do With Leftover Pumpkin Puree?
This recipe is a great one to use up leftover pumpkin puree since it only uses 1 cup, but if you opened a new can of puree to make this recipe, here are a few ways you can use it.
You can store the leftover canned pumpkin in an airtight glass or plastic container in the refrigerator for up to 5-7 days.
Use it to make a batch or two of Pumpkin Spice Pancakes, or use it in another fall pumpkin recipe. The cream puffs, cookies, and risotto listed below also only call for a partial can of pumpkin puree.
You can also stir some into your morning oatmeal or spoon it over a scoop of ice cream with a little cinnamon or pumpkin spice for a quick treat.
Finally, you can freeze the leftover pumpkin puree in a freezer bag or airtight container for up to 3 months.
More Pumpkin Recipes
Here are a few more pumpkin recipes that you might like:
- Pumpkin Spice Cream Puffs
- Soft & Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Risotto
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Spiced Coffee Cake
- Chai Spice Pumpkin Coffee Cake
- Pumpkin Chili Recipe
More Apple Recipes
And, here are a few more apple recipes to check out:
- Apple Cranberry Crisp
- Mini Apple Pie Bites
- Slow Cooker Apple Butter
- Apple Pie Overnight Oats
- Apple Crostata
- Apple Cranberry Walnut Stuffing Recipe
- Roasted Apple Arugula Salad
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Pumpkin Apple Muffins
Ingredients
- 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 ⅔rds 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
Tips and Techniques
- You can use vegetable or canola oil in place of the coconut oil, if preferred.
- Be sure that your apple is finely diced. This is the best way to ensure that you will get plenty of sweet apple throughout your muffins.
- 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 them tightly in aluminum foil before placing them in the freezer. Use within 2-3 months for best results.
Nutrition
This recipe was originally published on October 13, 2017. It was updated with new images, more thorough instructions, tips, techniques and FAQ’s in August 2020.
