These Pumpkin Apple Muffins are so moist and delicious! Pumpkin muffins packed with fresh Granny Smith apples, pumpkin pie spice and sprinkled with homemade streusel topping.
Pumpkin Muffins
Pumpkin Muffins are a family favorite recipe and the combination of pumpkin and apple is so perfect for fall. I used Granny Smith apples in this recipe. They bake up so well, and the tartness of the apple pairs well with the sweet pumpkin muffin.
Start by preparing the muffin pans and the muffin batter.
Use a standard sized ice cream scoop to measure muffin batter into muffin liners.
Then sprinkle with streusel topping.
Muffins are ready when they spring back lightly to the touch.
These pumpkin apple muffins smell so good when they are baking, and are so moist they are even better the next day!
Pumpkin Muffin Recipe
- non stick cooking spray
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup 100% pure canned pumpkin
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 Granny Smith apples peeled and finely diced
- 1 tablespoon melted butter
- 1/3 cup old-fashioned rolled oats
- 1/4 cup firmly packed golden brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pumpkin pie spice
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Preheat oven to 350 degrees. Spray two regular size muffin pans with non stick cooking spray and line muffin pan with paper muffin liners.
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In a medium sized bowl, combine flour, sugar, pumpkin pie spice, baking powder and salt and whisk together.
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In a small bowl, add eggs and beat lightly. Then stir in pumpkin and vegetable oil. Add wet ingredients to dry ingredients and stir just until combined. Fold in diced apples.
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Use a standard sized ice cream scoop to measure muffin batter into lined muffin tins.
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In a small bowl, combine ingredients for streusel topping and divide evenly over muffin batter. Bake at 350 degrees for about 30 minutes, or until muffins spring back lightly to the touch. Let cool slightly and serve.
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