Pumpkin Apple Muffins
These Pumpkin Apple Muffins are super moist muffins made with a whole can of pumpkin puree, shredded apples, and a blend of fall spices. Classic Autumn flavors in a muffin.
Why You’ll Love These
It’s our popular Bakery Style Pumpkin Muffins infused with apples! This is one of our top recipes and has been for years.
These muffins are super moist and full of pumpkin flavor with the added texture of crispy fall apples and a little mace to bump the fresh apple flavor.
One of the greatest things about our pumpkin muffin recipe is it uses a whole can of pumpkin puree. Most recipes only use 1 cup which means you are left with almost half of a can of pumpkin to figure out what to do with the leftover pumpkin puree.
The whole can of pumpkin puree also makes these muffins the most moist muffins you have ever eaten!
They are really easy to make in about 15 minutes without an electric mixer!
Some of our other fall breakfast recipes we like to make are Puff Pastry Morning Buns, Ham and Cheese Strata, Boiled Apple Cider Donuts, Sausage Muffins without Bisquick, and Bacon French Toast Casserole.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Pumpkin Apple Muffins
note
For the equivalent of 1 teaspoon pumpkin pie spice – mix 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves in a small bowl. Add as needed to taste.
Serve these delicious muffins warm or at room temperature.
Tips
- Measure the flour properly. Aerate, spoon, and swoop level.
- Use room-temperature eggs for better blending.
- If you prefer you can use apple chunks. Dice the apple into small pieces.
- Our original recipe uses 1/3 cup vegetable oil but I use melted butter and it works perfectly.
- You can also use coconut oil in place of the butter.
- DO NOT OVERMIX the batter! The muffins will come out tough.
- The muffin cups will be full.
- You can also bake these into 6 large bakery-style pumpkin apple muffins. Bake time will be 30-35 minutes.
Variation
Streusel Topping – mix 5 tablespoons of melted butter, 3 tablespoons granulated sugar, 3 tablespoons of brown sugar, and 2/3 cup all-purpose flour in a small bowl and refrigerate it while you prepare the muffin batter. Sprinkle on each muffin batter and then bake.
FAQs
Use firm apples that will keep their shape while baking such as Gala, Honeycrisp, Granny Smith, Jonagold, or Pink Lady. I used Honeycrisp for these apple pumpkin muffins.
Store the completely cooled muffins in an airtight container with a paper towel underneath them to absorb extra moisture at room temperature for up to 4 days.
Absolutely! I wrap them individually in plastic wrap, place them on a sheet pan, and flash-freeze them until solid. Then I place them into a freezer-safe zip-top bag for up to 3 months. Thaw them at room temperature or you can microwave them at 30-second intervals until thawed.
More Muffin Recipes
Pumpkin Apple Muffins Recipe
Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground mace
- 15 oz Pumpkin puree 1 can
- 1/3 cup Unsalted butter melted and cooled slightly
- 2 large Eggs room temperature
- 1 cup Granulated sugar
- 1 cup Honeycrisp apple shredded and squeezed dry in paper towels
- Pearl sugar or Turbinado sugar optional
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin pan with non-stick baking spray or line with paper liners.
- In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, mace, and kosher salt. Set aside.1 1/2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Kosher salt, 1 tsp Pumpkin pie spice, 1/4 tsp Ground mace
- In a large bowl whisk together the pumpkin puree, melted butter, eggs, and sugar until smooth. Fold in the flour mixture a few times, then add the shredded apple and continue to mix until just combined.15 oz Pumpkin puree, 1/3 cup Unsalted butter, 2 large Eggs, 1 cup Granulated sugar, 1 cup Honeycrisp apple
- Divide equally among the muffin cups, sprinkle with pearl sugar, and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.Pearl sugar or Turbinado sugar
- Cool in the pan on a wire rack for at least 5 minutes, then transfer the muffins to a wire rack to cool completely.