Apple Pumpkin Muffins

These Apple Pumpkin Muffins are a family favorite in my kitchen. This easy recipe is a great way to use up leftover pumpkin puree.

I think I just made the perfect fall muffins.

Not only do they have pumpkin AND apple (which are undeniably the only two fall flavor categories anyone ever thinks about), they combine warm spices and sweet flavors to make the most tasty muffins imaginable. If you think that you have tried a fluffy muffin before, wait until you try this easy muffin recipe. 

I made these Apple Pumpkin Muffins for the first time last month, and I have already made them 4 times since. I can't get enough, they are so good! And you don't need to limit making these moist muffins just for the fall season. Since grocery stores sell apples and canned pumpkin puree year round, you can make these muffins any time you like!

Apple Pumpkin Muffins Ingredients

These healthy pumpkin apple muffins are made with pantry essentials. All you need is:

• 3 cups of all purpose flour
• 1 cup of sugar
• ½ cup of brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup of pumpkin puree (NOT pumpkin pie filling)
• ½ cup of unsweetened applesauce
• fresh apple chunks

Equipment

• standard size muffin tin
• muffin liners
• mixing bowl

Tips

Storage: Store these pumpkin-apple muffins in an airtight container at room temperature for up to 3 days. To store them for a longer period of time, place the container of muffins in the fridge for up to a week.

What type of fresh apples to use? Granny smith apples work best in this recipe. However, if you wanted to use sweet apples, I love the pink lady or honeycrisp apple variety.

Make Apple Pumpkin Streusel Muffins: Make the recipe according to the recipe card, but add some streusel topping. To make the streusel, make this recipe in a medium bowl. Then sprinkle evenly on top of the muffins.

More Pumpkin Recipes

Like these Apple Pumpkin Muffins? Then you will love these great recipe ideas for pumpkin season:

• Pumpkin Coffee Cake Muffins
• Pumpkin Apple Streusel Bread
• Pumpkin Snickerdoodles

If you try this recipe, let me know! Give it a star rating, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Apple Pumpkin Muffins

These Apple Pumpkin Muffins are a family favorite in my kitchen. This easy recipe is a great way to use up leftover pumpkin puree.

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 18 muffins

Calories: 165kcal

Author: Cathleen Childs

Ingredients

• ▢ 3 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ ½ cup brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon ground nutmeg
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup pumpkin puree
• ▢ ½ cup unsweetened applesauce
• ▢ 1 large apple, peeled, cored and cubed

Instructions

• Preheat the oven to 350˚F. Line muffin pans with paper liners.
• In a large bowl, combine the flour, sugars, cinnamon, nutmeg, baking soda and salt.
• In a separate bowl, beat the eggs. Add the pumpkin and apple sauce and mix well.
• Slowly add the dry ingredients to the wet, mixing until fully incorporated. Fold in the apples.
• Scoop into the prepared muffin pans and bake for 35-40 minutes, or until toothpick inserted comes out clean.

Nutrition

Calories: 165kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 136mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2157IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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