Go Back
apple pumpkin muffins
Admin

apple pumpkin muffins

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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