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.