Recipes

Pumpkin Apple Muffins – A Fall Muffin Recipe

Dazzle family and friends with this scrumptious, homemade fall muffin recipe. Perfect for cozying up to on any autumn day.

Pumpkin apple fall muffins sit on a a piece of antique China with butter melting into it.

Fall is one of my favorite times of year. Cozy sweaters, crisp apples, pumpkins on doorsteps. These are just a few images my mind conjures up when thinking of the fall time.

That’s exactly why these Pumpkin Apple Muffins are the perfect slightly sweet treat for cool, crisp mornings. Or the perfect pick-me-up when you need a quick snack on the go.

This fall muffin recipe is the best fall comfort food, too.

Spiced with cinnamon and packed full of pumpkin flavor and bits of apple pieces… just thinking about these makes my mouth water. Not only are they delicious, but this fall muffin recipe is simple to make even for a novice baker. This is a great recipe to try with little ones, or if you have an older child who is beginning to bake and cook on their own. It is not overly complicated, yet the flavor combination is out of this world.

Pumpkin apple fall muffins sit on a a piece of antique China with butter melting into it.

I love cinnamon, but sometimes find all the spiced autumn foods a bit overwhelming 24/7 for three months straight.

This is why I don’t add in cloves, nutmeg, allspice, or ginger—which are the traditional spices typically used in a fall muffin. But goodness gracious, I am keeping my cinnamon in this recipe. It complements the wholesome pumpkin flavor well and rounds it all out nicely.

If you aren’t feeling up to apples in your muffins, try mixing in some chopped nuts or dried cranberries for another fall favorite that’s a twist on my original recipe here.

Serve these hot from the oven with a bit of melted butter and a glass of milk on the side or spoon a scoop of peanut butter over one for a satiating breakfast. Your family will never let you forget this recipe; they’ll be begging for more Pumpkin Apple Muffins soon.

Pumpkin apple fall muffins sit on a two tiered platter.

Pumpkin Apple Muffins – Fall Muffin Recipe

Ingredients

Flour – Use standard white flour for a light, airy muffin.

Oats – I add in some wholesome oats to this fall recipe. Use old-fashioned oats for the perfect texture.

Sugar – Granulated sugar sweetens this muffin recipe.

Baking powder – Baking powder is essential for a rise and prevents them from getting dense.

Salt – Salt helps enhance all the flavors in this baked good. Table salt will work just fine.

Cinnamon – Cinnamon is the perfect fall spice. I love how is adds enough flavor without being too overwhelming.

Egg – Egg helps bind the muffin and helps it rise.

Oil – Vegetable oil is what I use for this recipe. It’s a neutral oil that is great for baking.

Milk – Milk thins the batter out. I use whole milk, but plant-based milks should work, too.

Vanilla extract – Vanilla enhances all the flavors in this muffin recipe. I home brew mine, but any pure vanilla extract will work.

Pumpkin  – I use canned pumpkin in this recipe. It gives a wonderful flavor to the muffins and makes them moist.

Apples – This also helps provide moisture to the muffins and adds a bit of texture and flavor.

A fall muffin recipe sits on a dining table, waiting to be devoured.

Tools You Need

  • Muffin pan
  • Vegetable peeler
  • Mixing bowl
  • Rubber spatula
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons
Green apples sit on a platter.
An array of apples just waiting to be turned into something beautiful and delicious.

Steps for This Fall Muffin Recipe

Preheat oven to 375°. Spray or line muffin pan.

Mix dry ingredients; set aside.

Dry ingredients sit in a bowl, just waiting to be mixed into this fall muffin recipe.

Peel and dice apples, setting aside for later.

Apples have been diced and submerged in a bowl of water.

Mix wet ingredients together into dry mix.

Pumpkin has been added to a bowl dry ingredients.

Add in diced apples, stirring without over mixing and then fill muffin cups with batter, until nearly full.

Diced apples have been added to a pumpkin apple fall muffin batter.

Bake for 20 minutes, remove from oven, and cool before removing from pan. Enjoy warm or room temperature.

Notes

  • Feel free to replace the diced apples with dried cranberries or raisins if you prefer. If you’re not a pumpkin fan, you could even replace the pumpkin with mashed banana instead. This recipe is versatile, and I always welcome tweaking my recipes so you can enjoy them the way you prefer.
  • If you’re not a fan of oats, simply use flour instead, for a total of 2 cups of flour. 
  • If you want to make sure your apples don’t brown while preparing your batter, place your diced apples in a bowl of cold water until you’re ready to use them. Before using, drain the water off. 

More Recipe Inspiration

Healthy Chocolate Baked Oatmeal

Strawberry Muffins – Easy Muffin Recipe

Fudgy Chocolate Brownies

Chocolate Chip Banana Bread

Fall Muffin Recipe – Pumpkin Apple Muffins

Dazzle family and friends with this scrumptious, homemade fall muffin recipe. Perfect for cozying up to on any autumn day.
Course Breakfast, Snack
Cuisine American
Keyword easy muffin recipe, fall muffin recipe, pumpkin apple muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 230kcal

Equipment

  • muffin pan
  • vegetable peeler
  • measuring cups and spoons
  • mixing bowl
  • rubber spatula
  • whisk
  • cutting board and knife

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup oats
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 egg
  • 1/2 cup oil
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup canned pumpkin
  • 2 peeled and cored apples, diced

Instructions

  • Preheat your oven to 375°. Be sure to spray your muffin pan with nonstick cooking spray to prevent sticking, or you can use paper liners. 
  • Start to peel your apples next. Once you’ve completed peeling the apple, cut the apple flesh away from the core and dice.
  • Next, you’ll need to stir all the dry ingredients together by sifting them through a sieve.
  • In a separate bowl, begin whisking your eggs, milk, and oil together. Then whisk in the canned pumpkin.
  • At this point you will need to stir the bowl of wet ingredients into the bowl of dry ingredients. Stir until combined without overmixing. 
  • Stir in apple pieces and begin filling your muffin pan with the batter, almost all the way full. 
  • Bake in the oven for 20 minutes, until a toothpick comes out clean. Remove muffins from the muffin pan once they have cooled enough, for about 10 minutes. Serve warm or at room temperature. 

Notes

  • Feel free to replace the diced apples with dried cranberries or raisins if you prefer. If you’re not a pumpkin fan, you could even replace the pumpkin with mashed banana instead. This recipe is versatile, and I always welcome tweaking my recipes so you can enjoy them the way you prefer.
  • If you’re not a fan of oats, simply use flour instead, for a total of 2 cups of flour. 
  • If you want to make sure your apples don’t brown while preparing your batter, place your diced apples in a bowl of cold water until you’re ready to use them. Before using, drain the water off. 

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