Fall’s favorite flavors come together in these delicious pumpkin apple muffins — but don’t relegate them to autumn! They’re perfect any time of year for breakfast or for a healthy snack.
Be sure to try my family’s favorite pumpkin bars, too!
Pumpkin Apple Muffins
I love it when food that tastes delicious and indulgent also has a little bit of nutrition. These muffins are a perfect way to sneak some fruits and vegetables in! While the recipe doesn’t call for it, you can feel free to toss in a handful of raisins or walnuts, too. So much goodness in one little muffin.
With less sugar than some muffin recipes, plus the addition of pumpkin and applesauce, this seems like a perfectly reasonable breakfast option!
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Flour — When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. If you’d like to amp up the fiber in these apple pumpkin muffins, you can safely replace up to half of the all purpose flour with whole wheat flour.
Brown sugar — The rich molasses flavor of brown sugar is delicious in this dessert. Use light or brown sugar, as you like.
Eggs — Fresh eggs, store bought, use what you have readily available.
Applesauce — Using applesauce in this recipe makes for a moist muffin with less fat. Use your favorite brand, or dig into your stash of homemade applesauce in the pantry if you have it!
Pumpkin puree — One cup canned pumpkin (without the spices) gives these healthy muffins they’re characteristic flavor. You can also use homemade pumpkin puree.
Apples — Cut fresh apples in chunks for a chunky muffin or grate the apples. Any type of apple will work. Sweet apples will provide a sweeter flavor. Read about different types of apples for baking here.
Butter — Make the streusel topping with melted butter, but be sure to let it come to room temperature before adding it to the dry ingredients.
Spices — Cinnamon, nutmeg, ginger, and allspice provide that famous pumpkin spice flavor we all love. You can also use pumpkin pie spice if you have it on hand.
These pumpkin apple streusel muffins are made in two (easy) steps. Start by mixing up the streusel topping for the muffins. It’s just four ingredients, so you can use a fork and a small bowl for mixing. Set this aside and make the muffin batter.
Combine the dry ingredients in a mixing bowl and set aside.
Whisk the eggs in a large mixing bowl, then add applesauce, sugar, and pumpkin in that order. Stir in dry ingredients just until combined. Fold in the apples. Don’t over mix!
Fill the muffin tin with batter and sprinkle on streusel. Bake, cool, and serve.
Eco-Friendly Muffin Liners
Cleaning up after muffin making is so much easier with paper muffin liners. Trouble is, those paper liners often come in a plastic container, leaving you with another unnecessary piece of plastic in the trash. Seek out the If You Care brand of baking cups for a product that is made from unbleached paper, certified compostable, and packaged in cardboard. They’re available at health food stores and online.
Storing the muffins
Cover muffins and keep at room temperature for up to three days. For longer storage, place muffins in an airtight freezer container and freeze for up to three months.
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Pumpkin Apple Muffins
These pumpkin apple muffins pack a little something extra with a streusel topping. Serve them for breakfast or take them along for a snack.
- 2 ½ cups flour
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon allspice or cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 4 ounces apple sauce
- 1/2 cup brown sugar, firmly packed
- 1 cup pumpkin puree
- 1 ½ cup apple, peeled, and chopped (about 2 small apples)
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- ¼ cup, plus 2 tablespoons flour
- 2 tablespoons butter, melted, at room temperature
- Combine brown sugar, white sugar, and flour with fork. Stir in melted (cooled) butter and mix with fork until clumps form. Set aside.
- Preheat oven to 350 degrees. Line muffin tin with liners. Combine flour, cinnamon, nutmeg, ginger, allspice (or cloves), baking soda, and salt in a mixing bowl; set aside.
- In a large mixing bowl, whisk eggs well. Add applesauce, then whisk in sugar and pumpkin until combined. Add dry ingredients to pumpkin mixture. Stir just until combined. Fold in apples. Do not overmix.
- Fill muffin tin with batter almost to the top. Sprinkle with streusel mixture. Bake 20-25 minutes or until a toothpick inserted into middle comes out clean.
Make the streusel:
Make the muffins:
You can substitute 1 tablespoon pumpkin pie spice for cinnamon, nutmeg, ginger, and allspice.
If you'd like to amp up the fiber in these apple pumpkin muffins, you can safely replace up to half of the all purpose flour with whole wheat flour.
If you prefer a less chunky muffin, you can shred the apples instead of cutting into small cubes.
Store muffins covered at room temperature for up to 3 days or freeze up to 3 months. To freeze, place in a freezer safe
container. To defrost, just bring to room temperature.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 196Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 36mgSodium: 225mgCarbohydrates: 38gFiber: 2gSugar: 15gProtein: 4g