Apple Pumpkin Muffins are the perfect blend of two cozy seasonal favorites—fresh apples and creamy pumpkin purée. These muffins are tender, moist, and beautifully spiced, with just the right amount of sweetness. The apples give a juicy pop in every bite, while the pumpkin brings richness and depth. Whether you’re sipping on a cup of coffee in the morning or need a snack on a crisp autumn afternoon, these muffins deliver comfort in every mouthful.
Baking these at home means you can fill your kitchen with the warm, inviting aroma of cinnamon, nutmeg, and cloves. They’re quick to make, kid-approved, and can be easily customized to your taste—add nuts, chocolate chips, or a crumb topping if you like a little extra flair.
Why You’ll Love It
- Moist & Tender: Thanks to the pumpkin and oil combo
- Warmly Spiced: A beautiful balance of cinnamon, nutmeg, and cloves
- Naturally Sweetened: Apples add natural sweetness and texture
- Easy to Make: One bowl for wet, one for dry, and mix them together—done
- Great for Meal Prep: These muffins stay fresh and tasty for days
Whether for breakfast, snacks, or sharing with friends, these muffins are always a hit.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Total Time: About 35 minutes
- Servings: 12 muffins
Ingredients
Here’s everything you’ll need to whip up a batch of these cozy muffins:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup peeled and finely diced apple (preferably Granny Smith or Honeycrisp)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- Streusel topping for crunch
Instructions
Step 1: Mix Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, eggs, brown sugar, granulated sugar, oil, milk, and vanilla extract. Mix until smooth and well combined. This mixture should look creamy and golden orange.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure the spices are well distributed for even flavor throughout the muffins.
Step 3: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—don’t overmix. Fold in the diced apples and any optional add-ins like nuts or chocolate chips. The batter will be thick and textured.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Spoon the batter evenly into the cups, filling each about 3/4 full.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan before transferring to a wire rack.
Variations
Here’s how you can switch things up to suit your taste or pantry:
- Gluten-Free Version: Use a 1:1 gluten-free flour blend
- Vegan Option: Replace eggs with flax eggs and use plant-based milk
- Add a Crumb Topping: Combine brown sugar, flour, butter, and cinnamon for a crunchy streusel on top
- Make it Dessert-Ready: Drizzle with a simple vanilla glaze or maple icing
Equipment You’ll Need
- Mixing bowls (1 large, 1 medium)
- Whisk and spatula
- Muffin tin
- Muffin liners or non-stick spray
- Measuring cups and spoons
- Cooling rack
No fancy tools required—just basic kitchen equipment and a love for baking.
Nutritional Information (per muffin, approx.)
- Calories: 210
- Carbohydrates: 28g
- Sugars: 13g
- Protein: 3g
- Fat: 10g
- Fiber: 2g
Note: Values may vary depending on add-ins and specific ingredients used.
Storage Tips
To keep your muffins fresh and moist:
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerate: Will last up to a week—just warm before serving
- Freeze: Freeze in a zip-top bag for up to 3 months. Reheat in the microwave or oven for a just-baked texture
Perfect for making ahead and enjoying anytime.
My Cooking Experience
As a professional chef with over 5 years of experience in the kitchen, I’ve made everything from classic French pastries to quick weeknight meals. But there’s something special about homey baked goods like these muffins—they bring joy and nostalgia with every bite.
Conclusion
These Apple Pumpkin Muffins are the essence of fall comfort—moist, fragrant, and full of flavor. As a chef, this recipe is one I always come back to because it’s simple, reliable, and totally satisfying. Whether you’re new to baking or a seasoned home cook, you’ll love how effortlessly these muffins come together. They’re a hit at brunch, in lunchboxes, or as a cozy midnight snack. So grab your mixing bowls and let’s bake some warmth into your day—one muffin at a time.
apple pumpkin muffins
Ingredients
Method
- In a large mixing bowl, whisk together the pumpkin purée, eggs, brown sugar, granulated sugar, oil, milk, and vanilla extract. Mix until smooth and well combined. This mixture should look creamy and golden orange.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure the spices are well distributed for even flavor throughout the muffins.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—don’t overmix. Fold in the diced apples and any optional add-ins like nuts or chocolate chips. The batter will be thick and textured.
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Spoon the batter evenly into the cups, filling each about 3/4 full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerate: Will last up to a week—just warm before serving
- Freeze: Freeze in a zip-top bag for up to 3 months. Reheat in the microwave or oven for a just-baked texture
