Treat yourself with these pumpkin apple muffins. These moist muffins have just a touch of sweetness with a crunchy almond topping.
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 treat.
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Delicious Pumpkin Apple Muffins
The idea popped into my head that I could combine Carol’s muffins with a little pumpkin for a quick breakfast or midday snack.
You can enjoy these apple muffins any time of year, but I especially love them in the fall.
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 Muffins
Ingredients
Muffin Ingredients
- 1 1/2 cups old fashioned oats, 120 grams
- 1 1/4 cups all-purpose flour, 150 grams
- 3/4 tsp ground cinnamon
- 4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup chopped apple, 110 grams
- 1/2 cup milk, 110 grams
- 1/2 cup dark brown sugar, 100 grams
- 3 tsp vegetable oil
- 2 eggs
- 1 cup canned pumpkin, 200 grams
Topping Ingredients
- 1/4 cup oats, 30 grams
- 1 tbsp dark brown sugar
- 1/2 tsp cinnamon
- 2 tbsp butter, 25 grams
- 1/4 cup sliced almonds, 25 grams
Instructions
- Preheat: Preheat oven to 400F degrees and spray mini muffin pan with Pam or line with cupcake liners.
- Mix: Place the muffin ingredients in a large bowl or stand mixer and stir until combined.
- Combine: In a medium bowl, combine the topping ingredients.
- Scoop: Scoop batter into prepared pan.
- Bake: Bake for 12 minutes, until the top rises and is semi firm to the touch.
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 ground cinnamon is what fall flavors are all about.
- Baking powder
- Baking soda
- Apples: Any apple varieties will do. I like honeycrisp, envy, pink lady and even granny smith. 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: Canola oil is what I usually use.
- Large Eggs
- Canned pumpkin puree: You can usually find canned pumpkin in the baking aisle of your local grocery store.
Topping Ingredients
- Oats
- Dark brown sugar
- Cinnamon
- Butter
- Sliced almonds
SUBSTITUTIONS: Instead of just cinnamon, you can add a dash of pumpkin pie spice or apple pie spice, which include seasonings like ginger, allspice and nutmeg.
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 or add paper muffin liners.
- PLACE: Place muffin ingredients in a large bowl or stand mixer. Stir until combined. With this recipe, there is no need to mix the wet ingredients and dry ingredients separately.
- MAKE TOPPING: Combine crumb topping ingredients in a medium bowl. Set aside.
- SCOOP: Scoop muffin batter into the prepared pan. You can use a cookie scoop to make this easier and ensure each muffin is the same size.
- TOP: Sprinkle the almond oat mixture right on top of each apple muffin.
- BAKE: Bake for 12 minutes.
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 slices of brie cheese.
You can also amp up the pumpkin flavor by pairing them with sweet pumpkin butter.
Storage
Store extra muffins in an airtight container on your counter or in the pantry at room temperature for 3 to 4 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.
Original Recipe with Brie Cheese
In the fall, I love a big plate of brie cheese with fruit and nuts. Who doesn’t love a charcuterie board?
My original apple muffin recipe was made by tucking a small piece of creamy brie cheese into each muffin before it was baked.
To do that, 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.
If you go with the cheese option, serve them warm so the cheese is nice and melted.
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.
Absolutely. This can be made in a loaf pan instead. Adjust your cooking time accordingly and check it is fully baked before removing it from the oven.
If you followed this recipe exactly, they shouldn’t be dry. The pumpkin puree will keep them nice and moist. However, over-mixing muffin batter can toughen up your baked goods. Be sure to only mix until fully incorporated when combining ingredients, then you’re good to go.
The tops of the muffins will rise and feel semi-firm to the touch.
You can also insert a toothpick in the center of a muffin. Because these muffins are naturally moist, it’s okay to see a little muffin crumb on the toothpick. However, if you see wet batter, let them cook a little longer.
More Muffin Recipes
- Blueberry Muffins
- Peaches & Cream Muffins with Almond Crumble
- 1-Point Chocolate Peanut Butter Muffins
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.