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Pumpkin apple muffins 1

Pumpkin Apple Muffins

These pumpkin apple muffins bring together two of autumn's most beloved flavors in a nutritional powerhouse. With warm spices, natural sweetness, and a moist texture, they're perfect for breakfast, snacks, or a healthier dessert alternative.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 265 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk

Ingredients
  

For the Muffins

  • 1 1/2 cups all-purpose flour substitute with whole wheat flour for added fiber
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil or unsweetened applesauce for a lower-fat option
  • 2 large eggs room temperature
  • 1 cup granulated sugar can reduce to ¾ cup if preferred
  • 1 tsp vanilla extract
  • 1 cup diced apples Honeycrisp or Granny Smith work beautifully

For the Streusel Topping

  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp cold butter cubed
  • 1/4 cup chopped pecans optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  • In a large bowl, whisk together the pumpkin puree, oil, eggs, sugar, and vanilla extract until smooth and well blended.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined. A few small lumps are fine.
  • Gently fold in the diced apples, distributing them evenly throughout the batter.
  • In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Using your fingertips or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if using.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin, pressing slightly to adhere.
  • Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a healthier version, replace half the all-purpose flour with whole wheat flour, substitute oil with unsweetened applesauce, and reduce sugar to ⅔ cup.
Store completely cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Dice apples into ¼-inch pieces for even distribution and proper cooking.

Nutrition

Calories: 265kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 3gCholesterol: 40mgSodium: 210mgFiber: 2gSugar: 22gVitamin A: 60IUVitamin C: 4mgCalcium: 2mgIron: 8mg
Keyword Pumpkin, Apple, Muffins, Fall Baking, Autumn Recipes
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