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Pumpkin apple muffins scattered on a white background
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5 from 10 votes

Pumpkin Apple Muffins

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 226kcal



  • 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.



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.
** Nutritional information is an estimate and may vary.


Serving: 1muffin | Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3225IU | Vitamin C: 1.4mg | Calcium: 17mg | Iron: 1.2mg