Apple Pumpkin Muffins

12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Apple Pumpkin Muffins are the most seasonal and delicious breakfast treats for Fall. Tender, buttery, and spiced with a cinnamon topping.

The two most traditional desserts in the Autumn are Apple Pie and Pumpkin Pie. This recipe takes the iconic flavors from both recipes and bakes them into one delicious Breakfast Treat. It’s the perfect pick-me-up for a brisk Fall morning!

Apple Pumpkin Muffins on table


If you’re looking for a recipe to get you in the holiday spirit, these Pumpkin Apple Muffins are guaranteed to do the trick. Made with chopped apples, pumpkin puree, cinnamon, and Pumpkin Spice, they have all the flavors to get you in the mood for Thanksgiving.

Or, make Pumpkin Apple Muffins at the end of the season to use up any extra cans of Pumpkin Puree. No matter what time of year you make them, these delicious pumpkin treats are sure to be a hit! The sweetness of the streusel topping, warm spices, and tender muffins are the perfect combination. Enjoy warm muffins with a pot of freshly brewed coffee for the perfect, lazy weekend morning.

Apple Pumpkin Muffins are also great to make-ahead of time. They keep well in the freezer for up to 6 months. So, you can make a big batch, freeze them, and defrost a few muffins at a time. That way you have an easy homemade breakfast already prepared for several months.

Apple Pumpkin Muffins Collage



  • Prep: To get ready to make the Pumpkin Apple Muffins take a few minutes to preheat the oven, line your muffin tin with paper liners, and peel and chop the apples.
  • Muffin batter: Add the pumpkin puree, egg, oil, sugar, and chopped apples to a large mixing bowl. Mix the ingredients together until they’re fully combined. Sift the dry ingredients directly into the wet ingredients, and whisk until the flour mixture is just combined in the muffin batter. Be careful not to overmix or the muffins will turn out dense.
  • Scoop: To get even sized muffins, use a ¼ cup ice cream scoop to scoop the batter into each muffin cup.
  • Streusel topping: In a separate bowl mash cold butter, sugar, flour, and cinnamon together with a fork. They’ll form into coarse crumbs. Sprinkle the streusel topping over the muffin batter.
  • Bake: Bake the Apple Pumpkin Muffins for 18-20 minutes until a toothpick comes out clean.

Apple Pumpkin Muffins in baking pan


  • Sweeteners: You can try different kinds of sweeteners in your muffins. Instead of white sugar try using brown sugar, maple syrup, honey, or coconut sugar.
  • Flour: For a slightly healthier muffin recipe, replace the all-purpose flour with whole wheat flour. Or, if you need gluten-free Apple Pumpkin Muffins use oat flour, almond flour, or coconut flour.
  • Mini muffins: Make the muffins into adorable, bite-sized treats by baking them in mini muffin tins. They’ll bake a little faster this way, so watch them while they’re in the oven.
  • Mix-ins: For delicious add-ins try mixing in chocolate chips, chopped nuts, or dried fruit—like cranberries, apricots, or raisins.

Apple Pumpkin Muffins in basket on table



  • Serve: Apple Pumpkin Muffins will stay good at room temperature for about 2 days. To keep them tender and moist, put them in a ziplock bag or another airtight container, and keep them in a dry, cool place. 
  • Store: After the muffins cool, you can also store them in the fridge. Put them in an airtight container to keep in the fridge for up to 1 week.
  • Freeze: Or, you can seal and freeze the muffins for up to 6 months. Let them thaw in the fridge and then eat them cold or reheat them in the oven.

Apple Pumpkin Muffins on table

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Apple Pumpkin Muffins

Apple Pumpkin Muffins are the most seasonal and delicious breakfast treats for Fall. Tender, buttery, and spiced with a cinnamon topping.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Apple Pumpkin Muffins:

  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1 granny smith apple , cored, peeled, and chopped
  • 1 1/4 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Crumb Topping:

  • 3 tablespoons butter , softened
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon


  • Preheat the oven to 350 degrees.
  • Line a 12 cup muffin tin with muffin liners.
  • In a large bowl add the pumpkin puree, egg, oil, sugar, and apples and whisk until fully combined.
  • Sift in the flour, pumpkin pie spice, baking soda, and salt to the bowl and whisk until just combined.
  • Using a ¼ cup ice cream scoop, scoop the batter into each liner.
  • To make the crumb topping mash the butter, sugar, flour, and cinnamon together and sprinkle over batter.
  • Bake for 18-20 minutes or until a toothpick comes out clean.


Calories: 221kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 126mg | Potassium: 60mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1707IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Apple Pumpkin Muffins Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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