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Treat yourself with these Pumpkin Apple Brie Muffins. These moist muffins have just a touch of sweetness with an unexpected finish from melted brie.
Every fall, when I lived in Kansas, my dear neighbor Carol would bring over a batch of her homemade apple muffins. They were so good because they only had a hint of sweetness, which really let the fresh apples and oats shine. She shared her recipe with me before I moved, and it became my inspiration for this perfect fall appetizer.
Table of Contents
Delicious Apple Pumpkin Muffins
In the fall, I love a big plate of brie cheese with fruit and nuts. Who doesn’t love a charcuterie board? The idea popped into my head that I could combine Carol’s muffins with some creamy brie cheese and a little pumpkin for a decadent take on a classic holiday appetizer.
They’re also perfect for a quick breakfast or midday snack.
For the crunchy streusel topping, I used sliced almonds, but you can use any type of chopped nuts. I might even add a little fig jam next time, just to make it even more divine.
Pumpkin Apple Brie Muffins
Ingredients
Muffin Ingredients
- 1 1/2 cups 120 grams old fashioned oats
- 1 1/4 cups 150 grams all-purpose flour
- 3/4 tsp cinnamon
- 4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup 110 grams chopped apple
- 1/2 cup 110 grams milk
- 1/2 cup 100 grams dark brown sugar
- 3 tsp vegetable oil
- 2 eggs
- 1 cup 200 grams canned pumpkin
- 5 ozs, 140 grams brie cheese
Topping Ingredients
- 1/4 cup 30 grams oats
- 1 tablespoon dark brown sugar
- 1/2 tsp cinnamon
- 2 tablespoons 25 grams butter
- 1/4 cup 25 grams sliced almonds
Instructions
- Preheat: Preheat oven to 400 degrees and spray mini muffin pan with Pam.
- Place: Place the muffin ingredients in a large bowl or stand mixer.
- Stir: Stir until combined.
- Combine: Combine topping ingredients.
- Scoop: Scoop batter into prepared pan.
- Remove: Remove rind from brie cheese and slice into small ½-inch pieces. Press a piece into each muffin, spoon the batter over the cheese, and sprinkle the topping on top.
- Bake: Bake for 12 minutes.
- Arrange: Arrange on a platter.
- Serve: Serve immediately or reheat in the microwave, so the cheese is nice and soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for these apple pumpkin muffins
- Old fashioned oats: Old fashioned oats are the best for this recipe as they hold their shape and texture beautifully.
- All-purpose flour
- Cinnamon: A hint of cinnamon is what fall flavors are all about.
- Baking powder
- Baking soda
- Chopped apple: I like to chop them into evenly sized small pieces so they mix evenly throughout the batter.
- Milk
- Dark brown sugar: Dark brown sugar has a deeper, more caramelized flavor that brings a lot of richness to the recipe. You can use light brown sugar here too if that’s what you have on hand.
- Vegetable oil
- Eggs
- Canned pumpkin puree: You can usually find canned pumpkin in the baking aisle of your local grocery store.
- Brie cheese: Rich, buttery and creamy, brie cheese is the perfect balance to these slightly sweet muffins.
TOPPING INGREDIENTS - Oats
- Dark brown sugar
- Cinnamon
- Butter
- Sliced almonds
See the full recipe card for servings and a full list of ingredients.
How to make apple pumpkin muffins with brie
- PREHEAT: Preheat oven to 400F degrees and spray mini muffin pan with Pam.
- PLACE: Place muffin ingredients in a large bowl or stand mixer.
- STIR: Stir until combined.
- COMBINE: Combine topping ingredients in a medium bowl. Set aside.
- POUR: Pour muffin batter into the prepared pan. You can use a cookie scoop to make this easier and ensure each muffin is the same size.
- REMOVE: Remove rind from brie cheese and slice into small ½-inch pieces. Press a piece into each muffin, spoon the batter over the cheese, then sprinkle the streusel over the tops of the muffins.
- BAKE: Bake for 12 minutes.
- ARRANGE: Arrange on a platter.
- SERVE: Serve immediately or reheat in the microwave, so the cheese is nice and soft every time.
✔️ PRO TIP
Brie is sometimes hard to slice. Place the round in the freezer for about 10 minutes and then remove the rind prior to slicing.
How to serve these delicious pumpkin apple muffins
Thanks to nonstick spray, these muffins can be popped out of the muffin tin and right to your plate. I love them as they are, but think they go best with a fresh cup of coffee, some apple slices and even a few extra brie bites.
You can also amp up the pumpkin flavor by pairing them with sweet pumpkin butter.
Can’t serve them right away? Place them on a wire rack to cool and then pop them in the microwave until the cheese is soft again before serving.
Storage
You can store extra muffins in an airtight container on your counter or in the pantry for 3 to 5 days. Skip the refrigerator as the temperature can cause the muffins to dry out. You can also freeze these for up to 3 months if you’d like some later.
Frequently Asked Questions
Yes. A can of pumpkin puree and pure pumpkin are the same thing and the two names are often used interchangeably. Just don’t use the canned pumpkin pie filling. That contains other ingredients used to make pumpkin pie.
These work best in a regular or mini muffin tin so you can stuff the cheese inside. This can be made in a loaf pan instead without the cheese. Adjust your cooking time accordingly and check it is fully baked before removing it from the oven.
This could be from over-mixing, which can toughen up your baked goods. Be sure to only mix until fully incorporated when combining ingredients, then you’re good to go.
Love this! I can’t wait to try it 🙂
Such a clever idea! I’m sure these taste delish!!!
I adore Brie cheese and love with apples and crusty bread. The idea of putting it inside muffins sounds amazing and I can’t wait to try this recipe! Pinned.