These Pumpkin Apple Muffins are one of my favorite fall-baking traditions. With tender pieces of apple and the warming flavors of cinnamon, cloves & nutmeg, every bite of these pumpkin muffins is an autumn treat.
Is it just me, or is there something extra satisfying about turning the oven on during a chilly Autumn day, then baking up something delicious? Cookies, cupcakes, cakes, muffins, bread pudding – doesn’t really matter what as long as it makes your kitchen smell incredible and goes well with a hot cup of coffee.
These pumpkin apple muffins hit all those notes and then some. Moist and fluffy, each muffin is dotted with tender apple pieces and spiced with cinnamon, cloves, nutmeg, and allspice. I love enjoying these with a pumpkin spice latte for the ultimate fall indulgence.
Why You’ll Love these Pumpkin Muffins
There are many things to recommend these muffins, but here are the top reasons to love this recipe:
- Easy. Muffins are one of the easiest baked goods to make because you don’t need to shape or scoop anything, the muffin tin does most of the work for you. So all you have to do is mix up a simple batter, spoon it into your preferred baking tin, then let the oven work its magic.
- Flavorful. You can really taste the pumpkin, apple, and spices in these muffins.
- Flexible. Use this recipe to make standard-sized muffins, jumbo muffins, or even mini loaves. I have included bake times for each variation below and also in the recipe card. 🙂
Recipe Ingredients
Here’s a quick overview of what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
- Canned pumpkin puree – I don’t recommend using homemade pumpkin puree because it usually has more liquid compared to canned pumpkin.
- Light brown sugar – Dark brown sugar will also work.
- White sugar
- Apple – You’ll need 1 cup of peeled and diced apple, which is usually about 1-2 apples, depending on their size. Any kind of apple will work so use your favorite.
- Olive oil – You can also use vegetable oil if you prefer. You can replace half of the oil with applesauce if you prefer. Melted butter is also a good sub for the olive oil.
- Eggs
- Flour: All-purpose flour and whole wheat flour.
- Leavening agents: Baking soda and baking powder.
- Spices: ground cloves, ground cinnamon, freshly grated nutmeg and allspice.
- Kosher salt
Healthy Pumpkin Muffins?
One of the questions I often get about my baked goods is whether the recipe is healthy. So, in answer to the question “are these healthy pumpkin muffins?” I would say they are relatively healthy. They include whole wheat flour, antioxidants from the spices, fiber from the canned pumpkin, and are filled with tender pieces of apple.
That being said, they also have both white and brown sugar in them because, well, they are muffins and I wanted them to be sweet. 🙂 So are they healthier than a kale salad? Nope. But they are healthier than many muffin recipes and as such, I often make them for after-school snacks.
How to Make Pumpkin Apple Muffins
Ok, are you ready to make some awesome pumpkin muffins? Here’s how to do it. Note that my photos show a jumbo muffin tin with room for 6 large muffins, but you can also use a standard muffin tin. See below for more info.
- Prep your tools. Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray.
- Mix wet ingredients. In a large bowl combine the pumpkin, sugars, olive oil, and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside.
- Combine dry ingredients. In a medium bowl combine both kinds of flour, baking soda, baking powder, salt, and spices, mixing well.
- Combine wet and dry ingredients. Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine.
- Bake. Divide the batter evenly among your muffin cups. Bake jumbo muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool. Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack (affiliate link). Enjoy!
How Many Muffins Does This Recipe Make?
I have been making this recipe for so long that over the years I’ve baked it up many different ways. Here’s the low-down on the options I have tested.
- Jumbo muffins. This is my personal favorite because I like how big and fluffy these muffins get. If you use a jumbo 6-capacity muffin tin, these muffins will bake in 30-35 minutes.
- Standard-sized muffins. This was my go-to size when I had littles running around the house because a jumbo muffin was too big for them. If you use a regular 12-capacity muffin tin, the muffins will bake in 20-25 minutes and this recipe will make 16 muffins. That means you’ll need to bake the muffins in batches or, if you have two ovens and two muffin tins, you can bake the second batch of muffins at the same time.
- Standard-sized muffins + a mini loaf. Sometimes I bake 12 muffins and then pour the rest of the batter into a 5.75 x 3.25 x 2.25 mini loaf tin. In most ovens, the mini loaf pan (affiliate link) will fit next to the muffin tin. The mini loaf will bake in 30-35 minutes. (Mini loaves make excellent gifts, by the way! I often gift mini versions of this recipe or my apple carrot zucchini bread.)
How To Tell When They Are Done
In all of the above cases, the muffins or mini loaf are done if the tops spring back when you gently press them with your finger. (Careful, they will be hot.) You can also test them by inserting a toothpick into the center. If it comes out clean (no wet batter) they are done.
Variation Ideas
Want to mix things up with different flavor variations or mix-ins? Here are some suggestions:
- Substitution: Use pear instead of apple.
- Mix-ins: Add dried cranberries, currants, or chopped walnuts.
You can add up to 1/2 cup of mix-ins without changing the baking time.
How to Store Muffins
Let the muffins cool to room temperature, then place them in an airtight container and store as follows:
- Counter: Store them on the counter for up to 3 days.
- Fridge: Extend the shelf life of your pumpkin muffins by placing them in the fridge. They will keep for up to 7 days in an airtight container.
- Freezer: Wrap each muffin in saran wrap, then place them in a freezer-safe container and store for up to 3 months. Thaw on the counter for a few hours before eating. If you’re in a rush, remove the saran wrap and microwave a muffin for about 30 seconds.
More Pumpkin Recipes to Try
Pumpkin Apple Muffins
Ingredients
- 1 ½ cups canned pumpkin puree
- ¾ cup light brown sugar
- 1 cup white sugar
- 1 cup peeled and diced apples
- ⅔ cup olive oil
- 3 eggs
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon all spice
- 1 teaspoon kosher salt
Instructions
- Prep your tools. Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray.
- Mix wet ingredients. In a large bowl combine the pumpkin, sugars, olive oil and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside.
- Combine dry ingredients. In a medium bowl combine both kinds of flour, baking soda, baking powder, salt and spices, mixing well.
- Combine wet and dry ingredients. Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine.
- Bake. Divide the batter evenly among your jumbo muffin cups. Bake regular-sized muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.*
- Cool. Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack. Enjoy!
Notes
- 6 jumbo muffins
- or 16 regular sized muffins
- or 12 regular sized muffins + 1 mini loaf.
- Jumbo muffins: 30-35 minutes
- Regular sized muffins: 20 to 25 minutes
- Mini loaf: 30-35 minutes
Nutrition
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