Apple Pumpkin Muffin on a peeled muffin wrapper with crumb topping

Okay. Labor Day has passed. That means it is time for pumpkin. Sorry to those of you who aren’t ready, but I sure as heck am! I felt a bit of a chill in the air on my early morning walk (about as much of a chill as you could expect in Florida…) the other day and although it’s now over 90 degrees in the afternoon, I am going to pretend this is the start my favorite season of the year!

Apple Pumpkin Muffins in a muffin tin with crumb topping

Apple Pumpkin Muffins on a dark wooden board

I love all things pumpkin and I love all things apple so combining them into a one is my ultimate fall treat! I kind of based these off of my pumpkin muffins, swapped out a couple of things, tweaked measurements, and added in diced apples. The apples add nice texture, flavor,  and moisture to the muffins!

Adding a spiced crumb topping was the perfect way to finish these muffins off and gives them a nicer finished look. You can also add nuts!

Apple Pumpkin Muffins with a bite taken out

Recipe Tips and Suggestions:

  • I like to use honeycrisp apples for baking (and snacking) and used them for this recipe. You can use other types of apples, but I don’t recommend red delicious as they get quite mushy when cooked.
  • Be sure not to overmix your batter once you have added the dry ingredients in. Overmixing can cause the muffins not to rise.
  • I diced my apples up pretty finely as I didn’t want too many large chunks, but you can leave them a bit bigger if you prefer that.
  • Feel free to stir in nuts if you’d like. You can also skip the crumb topping if you don’t want to take that extra step (but I obviously recommend not skipping it!).

Apple Pumpkin Muffins close up on a dark wooden board with crumb topping

Apple Pumpkin Muffin on a peeled muffin wrapper with crumb topping
Yield: 18 muffins

Apple Pumpkin Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Apple Pumpkin Muffins - The flavors of fall all baked into one muffin! Pumpkin muffins studded with diced apples, spices, and a crumb topping!


For the muffins:

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 1/2 cups finely diced apples
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

For the crumb topping:

  • 3 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/3 cup unsalted butter, melted
  • 2/3 cup all-purpose flour


  1. Preheat oven to 350 degrees F. Line muffin pan(s) with liners and set aside.
  2. In a large mixing bowl, add the sugars and oil. Stir until combined using a whisk or hand mixer. Then mix in the pumpkin puree and eggs. Fold in the diced apples.
  3. In a smaller bowl, stir together the flour, baking soda, spices, and the salt. Add in with the wet ingredients until just combined.
  4. Evenly distribute the batter amongst about 18 muffin cavities, filling about 3/4th-of the way full. Set aside.
  5. In a small mixing bowl, add the sugars, cinnamon, nutmeg, and the butter. Stir until well-combined. Mix in the flour.
  6. Use your hands to break up the mixutre into crumbs and sprinkle on top of each muffin.
  7. Bake the muffins for approximately 20 minutes or until a toothpick inserted comes out clean. Store muffins in an airtight container for up to 5 days or freeze.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 257Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 210mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 3g
Apple Pumpkin Muffins