Can I make Pumpkin Apple Muffins ahead of time?

Absolutely! These fall muffin recipes are perfect for meal prep. You can bake them up to 3 days ahead and store them in an airtight container at room temperature. For longer storage, wrap them individually and freeze for up to 3 months. Just thaw overnight or warm them in the microwave for 15-20 seconds before serving.

What type of apples work best in Pumpkin Apple Muffins?

Granny Smith apples are my top choice because they hold their shape well during baking and provide a nice tart contrast to the sweet pumpkin. Honeycrisp and Braeburn apples also work wonderfully, giving you that classic apple cinnamon muffins flavor. Avoid very soft apples like Red Delicious, as they can become mushy and release too much moisture during baking.

How do I make healthy Pumpkin Muffins with apples?

To make healthier pumpkin apple muffins, substitute half the all-purpose flour with whole wheat flour and reduce the sugar by 1/3. You can also replace some of the oil with Greek yogurt or applesauce for added moisture and protein. Adding oats, chopped nuts, or seeds boosts the fiber content while keeping these healthy pumpkin muffins deliciously satisfying.

Why are my Pumpkin Apple Muffins dense or dry?

Dense or dry muffins usually result from overmixing the batter or using too much flour. Mix the wet and dry ingredients just until combined - a few lumps are perfectly fine! Also, make sure you're measuring flour correctly by spooning it into the cup and leveling off. Overbaking can also dry them out, so check for doneness with a toothpick at the minimum baking time.

Can I add other ingredients to Pumpkin Apple Muffins?

Yes! These versatile apple pumpkin desserts are perfect for customizing. Try adding chopped walnuts or pecans for crunch, dried cranberries for tartness, or chocolate chips for extra sweetness. A cream cheese swirl or streusel topping can make them extra special. Just don't add more than 1/2 cup of mix-ins total, or the muffins may not bake evenly.

Pumpkin Apple Muffins: Delicious Fall Baking Treat

Name: Pumpkin Apple Muffins: Delicious Fall Baking Treat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups all purpose flour; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon pumpkin pie spice; 2 eggs; 1 cup pumpkin puree * not pumpkin pie filling; 1 teaspoon vanilla extract; 1/2 cup coconut oil * melted; 1 small apple * finely diced (fugi or gala are great choices)

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That first cool breeze of fall just begs for baking, doesn’t it? These Pumpkin Apple Muffins are popping up everywherefrom Pinterest to TikTokand for good reason. They’re cozy, simple, and smell like a hug from your favorite sweater. The batter takes just 10 minutes to whip together. They bake up soft in the center with lightly crisped tops and golden edges.

Imagine the comfort of spiced pumpkin pie wrapped in the natural sweetness of cinnamon-kissed apples. Made with pantry staples like canned pumpkin, crisp apples, and familiar fall spices, these muffins are pantry-friendly and gift-ready. Like your favorite quick bread, but perfectly portioned for sharing or packing in lunchboxes.

I used to bake a version of these each year with my grandma using a well-loved muffin tin that groaned when placed on the cooling rack. Through the years, I’ve refined our original recipenow with a modest maple twistfor a lighter bite that still holds every ounce of fall flavor. Trust me: the texture, the aroma, and the little secret additions are all tested and truly special.

An overhead view of pumpkin apple muffin ingredients including canned pumpkin, diced apples, spices, flours, and sugars in bowls, on a white backdrop

Why You’ll Love These Pumpkin Apple Muffins

Let’s talk about why these muffins should be first on your fall baking list:

Cozy vibes: They’re like a slice of spiced pumpkin pie with pops of tender apple in every bite.
Easy and quick: Just 10 minutes of prep and no fancy tools required.
Versatile: Perfect for breakfast, snack, or a fall-themed potluck.
Beginner-friendly: You mix, scoop, and bakeno tricky steps to stress about.

If the sweet smell of pumpkin spice isn’t enough to win you over, these muffins also come out moist, flavorful, and practically foolproof!

Ingredients Breakdown

Here’s the scoop on what you’ll need (and why each item matters):

All-purpose flour: The foundation for structuregives muffins a soft, yet sturdy bite.
Granulated + brown sugar: Keeps sweetness balanced with a caramel depth from brown sugar.
Pumpkin puree: Adds vibrant flavor and natural moisturemake sure it’s pure pumpkin puree, not pie filling.
Apple: A small apple, diced finely. Gala or Fuji apples offer the best sweetness and texture without becoming mushy.
Pumpkin pie spice: A warming blend that makes every bite taste like autumn.
Coconut oil: Keeps muffins moist. Melt before mixing for smooth blending.

Note: Don’t have coconut oil? You can easily substitute vegetable or canola oilit’ll still yield lovely results.

Ingredient	Amount	Optional Swaps
All-purpose flour	1 1/2 cups	None
Granulated sugar	3/4 cup	Coconut sugar
Brown sugar	1/4 cup	Maple sugar
Pumpkin puree	1 cup	None
Apple	1 small (finely diced)	Pear

Step-by-Step Instructions

These Pumpkin Apple Muffins come together quickly. Here’s how to make them:

Prep your pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice until evenly combined.
Mix wet ingredients: In a separate bowl, whisk the eggs, pure pumpkin, vanilla extract, and melted coconut oil until smooth.
Combine: Gently stir the wet mixture into the dry ingredients until just incorporated. Do not overmix. Fold in the finely chopped apple.
Scoop and bake: Evenly divide the batter among the prepared muffin cups, filling each about 2/3 of the way. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step	Key Tips
Mixing	Don’t overmix once wet and dry ingredients are combinedthis keeps muffins tender and light.
Baking	Start checking for doneness around 22 minutes to avoid overbaking and dryness.
Cooling	Cooling on a wire rack prevents soggy bottoms and helps maintain texture.

Serving and Storage Tips

These muffins are best served slightly warma cozy companion to your favorite fall beverage. To make the most of them:

To store: Place completely cooled muffins in an airtight container, layering with paper towels to absorb moisture. Store at room temperature for up to 4 days.
To freeze: Wrap each muffin individually in foil or plastic wrap. Then store in a zip-top freezer bag. Freeze for up to 3 months.
To reheat: Microwave a frozen muffin for 15–20 seconds until warm and revived.

Storage Method	How Long	Tip
Room temperature	4 days	Use paper towels inside the container for freshness.
Freezer	Up to 3 months	Freeze muffins individually for easy portioning.

Pro Tips and Tweak Ideas

Want to level up your Pumpkin Apple Muffins? Try these variations:

Streusel topping: Mix 2 tablespoons each of all-purpose flour and brown sugar with 1 tablespoon of cold butter and a pinch of cinnamon; sprinkle on top before baking.
Add nuts: Fold in 1/3 cup chopped pecans or walnuts for added crunch and nuttiness.
Healthier touch: Swap half of the all-purpose flour for whole wheat flour, and slightly reduce the sugar for a less sweet bite.

Pro Tip: Make sure to finely dice your apples so they distribute evenly and bake tender without sinking.

Expert Insight: The Appeal of Pumpkin Apple Muffins

Combining the natural sweetness of apples with the earthy richness of pumpkin creates a balanced flavor profile and moist texture. Pumpkin apple muffins are not only delicious but also a great way to incorporate seasonal produce and boost fiber intake, making them a smart choice for a wholesome snack or breakfast.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Finding the Perfect Balance with Pumpkin Apple Muffins

After many test batchessome too dry, others too sweetI found the sweet spot for these Pumpkin Apple Muffins. The recipe evolved from crisp autumn afternoons spent in the kitchen, refining warmth and spice into every bite. This version reflects time-tested adjustments and the joy that comes from a well-loved bite of oven-fresh fall flavor.

FAQs ( Pumpkin Apple Muffins )

Freshly baked pumpkin apple muffins stacked on a white plate with cinnamon sticks and fall leaves, styled for Pinterest sharing

Conclusion

These Pumpkin Apple Muffins are the perfect cozy treatjust 10 minutes of prep delivers bakery-style perfection that smells like fall and hugs like one too. With gently crisp tops and melt-in-your-mouth middles, they’re an easy, satisfying bake that’s ready for breakfast, snack time, or gifting.

Feel free to get creativesprinkle a crumb topping, toss in walnuts, or even swirl in a touch of cream cheese. The recipe stores and freezes beautifully, making it a keeper for chilly mornings or comforting after-school bites.

I’d love to see how they turn out in your home kitchen! Tag your photos or share your own nostalgic baking memoriesdid you grow up with spiced apple bakes too? Let’s keep the cozy flavors going and share a little warmth this season.

PUMPKIN APPLE MUFFINS hero shot three quarter angle warm tones on white cloth

Olivia Farnsworth

Pumpkin Apple Muffins: Delicious Fall Baking Treat

Pumpkin Apple Muffins combine the warm flavors of Pumpkin Pie Muffins with the sweet crunch of Apple Cinnamon Muffins to create one of the best Fall Muffin Recipes. These muffins are easy to make, perfect for breakfast or a cozy dessert, and deliver all the seasonal goodness you crave.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Calories: 226

Ingredients Method Notes

Ingredients

1 1/2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs
1 cup pumpkin puree * not pumpkin pie filling
1 teaspoon vanilla extract
1/2 cup coconut oil * melted
1 small apple * finely diced (fugi or gala are great choices)

Method

Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
In a medium bowl, mix together the flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
In a small bowl whisk together the eggs, pumpkin puree, vanilla extract, and melted coconut oil.
Add the wet ingredients to the dry and whisk until well blended. Stir in the diced apple.
Fill each paper liner ⅔rds of the way full with the batter.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow to cool before serving.

Notes

You can use vegetable or canola oil in place of the coconut oil, if preferred. Be sure that your apple is finely diced. This is the best way to ensure that you will get plenty of sweet apple throughout your muffins. A Streusel Topping can also be added prior to baking for even more sweetness. Store muffins in an airtight container with a paper towel under them and one over them to absorb excess moisture. Use within 4 days. To freeze muffins, place them in a freezer bag or wrap them tightly in aluminum foil before placing them in the freezer. Use within 2-3 months for best results. ** Nutritional information is an estimate and may vary.