Capture the absolute best flavors of autumn in one perfect handheld treat with these incredible Pumpkin Apple Muffins. This recipe is a match made in heaven, combining the moist, earthy sweetness of pumpkin with chunks of fresh, tart apple. Each muffin is infused with warm spices like cinnamon, ginger, and nutmeg, then finished with a buttery, crunchy streusel topping that takes them over the top. They are the perfect cozy breakfast, afternoon snack, or simple dessert for a crisp fall day.
Table of Contents
Why This is the Perfect Fall Muffin
This recipe is everything you want in an autumn bake. Here’s why you’ll love it:
- Two Fall Favorites in One: You get the best of both worlds—the flavor of pumpkin spice and the fresh taste of apple season all in one muffin.
- Incredibly Moist & Flavorful: The combination of pumpkin puree and shredded fresh apple creates a wonderfully moist and tender muffin that’s bursting with flavor.
- Irresistible Streusel Topping: The sweet, buttery, and slightly crunchy streusel topping provides the perfect textural contrast to the soft muffin.
- Easy to Make: This is a straightforward muffin recipe that is easy to whip up for a special breakfast or a simple snack.
Your Ingredient Checklist for Perfect Muffins
This recipe is broken down into the muffin batter and the delicious streusel topping.
For the Muffin Batter:
- Flour: 1 ¾ cups all-purpose flour.
- Sugars: ½ cup granulated sugar and ½ cup packed brown sugar.
- Baking Soda: 1 teaspoon.
- Salt: ½ teaspoon.
- Spices: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- Eggs: 2 large eggs.
- Oil: ½ cup vegetable or canola oil.
- Pumpkin Puree: ¾ cup of 100% pure pumpkin puree.
- Apple: 1 cup of peeled and shredded apple (from about 1 medium apple).
For the Streusel Topping:
- Flour: ⅓ cup all-purpose flour.
- Sugar: ¼ cup granulated sugar.
- Cinnamon: ½ teaspoon ground cinnamon.
- Butter: 3 tablespoons cold unsalted butter, cut into small pieces.
Step-by-Step Guide to Your New Favorite Muffins
Follow these simple steps for a perfect batch of fall muffins.
Part 1: Prepare the Streusel and Batter
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners (this recipe may yield a few extra muffins, so have another small pan ready).
- Make the Streusel Topping: In a small bowl, whisk together the ⅓ cup flour, ¼ cup sugar, and ½ teaspoon cinnamon. Add the pieces of cold butter. Using your fingertips or a pastry cutter, cut the butter into the flour mixture until it resembles coarse, damp crumbs. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the 1 ¾ cups flour, granulated sugar, brown sugar, baking soda, salt, and all the spices (cinnamon, ginger, and nutmeg).
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, oil, and pumpkin puree until smooth.
- Mix Wet and Dry: Pour the wet pumpkin mixture into the large bowl with the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix! A few streaks of flour are fine.
- Fold in Apple: Gently fold the shredded apple into the batter.
Part 2: Bake the Muffins
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds to three-quarters full.
- Add Streusel: Sprinkle the prepared streusel topping evenly over the batter in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when a wooden skewer or toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Pumpkin Apple Muffins
- Don’t Overmix: This is the key to tender muffins! Mix the wet and dry ingredients only until they are just combined. Overmixing will result in tough muffins.
- Choosing Your Apple: A firm, slightly tart apple like a Granny Smith, Honeycrisp, or Braeburn works wonderfully as it holds its shape and provides a nice flavor contrast to the sweet pumpkin.
- Shredding vs. Dicing: Shredding the apple (using a box grater) allows it to melt seamlessly into the muffin batter, providing moisture and flavor throughout. If you prefer more distinct chunks of apple, you can finely dice it instead.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They are fantastic slightly warmed in the microwave for a few seconds.
The Best Pumpkin Apple Muffins: The Ultimate Fall Treat
These moist and tender Pumpkin Apple Muffins combine cozy pumpkin spice with fresh shredded apple and a buttery streusel topping. Perfect for breakfast, a snack, or dessert on a crisp fall day.
Equipment
- 12-cup muffin tin
- Mixing bowls
- whisk and rubber spatula
- box grater (for apple)
- Wire Cooling Rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 3/4 cup 100% pumpkin puree
- 1 cup peeled and shredded apple (about 1 medium)
- 1/3 cup all-purpose flour (streusel)
- 1/4 cup granulated sugar (streusel)
- 1/2 tsp ground cinnamon (streusel)
- 3 tbsp cold unsalted butter, cut into pieces (streusel)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners; prepare a second small pan if needed.
- Make streusel: In a small bowl, whisk flour, sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk flour, both sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk eggs, oil, and pumpkin puree until smooth.
- Add wet mixture to dry mixture. Stir gently until just combined; do not overmix.
- Fold in shredded apple.
- Divide batter into muffin cups, filling each 2/3–3/4 full. Sprinkle streusel evenly on top.
- Bake 20–25 minutes, until a toothpick inserted in the center comes out clean. Cool a few minutes in the pan, then transfer to a wire rack.
Notes
Use tart, firm apples like Granny Smith or Honeycrisp for best results. Shredding ensures even moisture; for chunkier bites, dice instead. Don’t overmix your batter to keep muffins soft. Store at room temperature up to 3 days, or warm briefly before serving.