Pumpkin Apple Muffins

Two Pumpkin Apple Muffins stacked on top of each other next to pumpkin spice lattes
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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.


  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup light brown sugar
  • 1 cup white sugar
  • 1 cup peeled and diced apples
  • 2/3 cup olive oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon kosher salt


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!


This recipe makes:

  • 6 jumbo muffins
  • or 16 regular sized muffins
  • or 12 regular sized muffins + 1 mini loaf.

Baking times:

  • Jumbo muffins: 30-35 minutes
  • Regular sized muffins: 20 to 25 minutes
  • Mini loaf: 30-35 minutes

Keywords: pumpkin muffins, healthy pumpkin muffins, easy pumpkin muffins