Ultimate Moist Pumpkin Apple Muffins: Your Essential Fall Baking Recipe
Embrace the cozy essence of autumn with these incredibly moist Pumpkin Apple Muffins, a delightful fusion of classic fall flavors. Crafted with a generous full can of pumpkin puree, finely shredded apples, and a warming medley of seasonal spices, these muffins are a testament to the comforting tastes of the cooler months. Perfect for a brisk morning breakfast, a delightful afternoon snack, or a comforting dessert, they bring the very best of pumpkin and apple together in every tender, flavorful bite.
Why You’ll Adore These Pumpkin Apple Muffins
Prepare to fall in love with these muffins! This recipe is a cherished variation of our incredibly popular Bakery Style Pumpkin Muffins, now enhanced with the delightful addition of fresh apples. Our original pumpkin muffin recipe has been a fan favorite for years, consistently ranking as one of our most beloved creations, and this apple-infused version elevates it to new heights, making it an absolute must-try for autumn.
These muffins boast an unparalleled moistness, truly setting them apart. They are bursting with rich pumpkin flavor, beautifully complemented by the subtle, crisp texture of fresh fall apples. We’ve also included a hint of mace, a spice known for enhancing the natural sweetness and aroma of apples, adding an extra layer of complexity to the flavor profile.
One of the most remarkable aspects of this recipe is its ingenious use of a whole can of pumpkin puree. Many muffin recipes typically call for only one cup, leaving you with an awkward half-can of leftover pumpkin to ponder what to do with. With our recipe, you can effortlessly use the entire can, eliminating waste and ensuring maximum pumpkin goodness in every muffin. This generous quantity of pumpkin puree is also the secret behind their extraordinary moistness – truly the most moist muffins you’ll ever have the pleasure of baking and eating!
Beyond their incredible taste and texture, these pumpkin apple muffins are incredibly easy to prepare. You can have them mixed and ready for the oven in approximately 15 minutes, and there’s no need for a fussy electric mixer – a simple whisk and a bowl will do the trick. This makes them an ideal choice for busy mornings or spontaneous baking sessions when you crave something homemade and comforting.
If you’re looking for more delightful fall breakfast ideas, be sure to explore some of our other cherished recipes. We highly recommend our Puff Pastry Morning Buns for a flaky, buttery treat, a hearty Ham and Cheese Strata for a savory option, comforting Boiled Apple Cider Donuts, easy Sausage Muffins without Bisquick, classic Apple Fritters, and our indulgent Bacon French Toast Casserole. Each of these recipes is designed to bring warmth and flavor to your autumn mornings.
For a complete list of ingredients, precise measurements, and step-by-step instructions, please refer to the comprehensive recipe card located below.
Crafting Your Perfect Pumpkin Apple Muffins
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For those without pre-made pumpkin pie spice, creating your own is simple! In a small bowl, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. This blend will yield the equivalent of 1 teaspoon of pumpkin pie spice, allowing you to adjust as needed to perfectly suit your taste preferences and ensure that signature fall flavor. We highly recommend using fresh, high-quality spices for the best aromatic results.
- Begin by preheating your oven to 350ºF (175ºC). This ensures the oven is at the correct temperature for even baking as soon as your batter is ready. Next, prepare a 12-cup muffin tin. You can either generously spray it with a non-stick baking spray, ensuring every crevice is coated to prevent sticking, or line each cup with paper liners for easy removal and cleanup.
- In a medium-sized bowl, meticulously whisk together all of your dry ingredients: the all-purpose flour, baking powder, baking soda, a generous teaspoon of pumpkin pie spice, the subtle yet impactful ground mace, and kosher salt. Whisk until these ingredients are thoroughly combined and evenly distributed. This step is crucial for light and airy muffins, ensuring the leavening agents are well mixed throughout the flour.
- In a separate, large mixing bowl, combine your wet ingredients: the entire can of pumpkin puree, slightly cooled melted butter, room temperature eggs, and granulated sugar. Whisk these together vigorously until the mixture is smooth, creamy, and well-emulsified. Gradually fold the prepared flour mixture into the wet ingredients, mixing only a few times until just barely combined. Then, gently incorporate the shredded apple. Continue to mix until the ingredients are just combined, being careful not to overmix, which can lead to tough muffins.
- Carefully divide the rich pumpkin apple batter evenly among the prepared muffin cups. For that beautiful, bakery-style domed top, you can fill the cups quite full. If desired, sprinkle the tops with pearl sugar or Turbinado sugar for a lovely crunchy texture and sparkling finish. Bake for 20-25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean, indicating they are perfectly cooked through. Once baked, allow the muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool completely. This initial cooling in the pan helps them firm up and prevents them from sticking.
These delightful pumpkin apple muffins are incredibly versatile and can be enjoyed in various ways. Serve them warm, perhaps with a pat of butter, for an ultra-comforting experience that highlights their tender crumb and melded flavors. They are equally delicious served at room temperature, making them perfect for on-the-go breakfasts, school lunches, or as a treat to share with friends and family during autumn gatherings.
Expert Tips for Muffin Perfection
Achieving bakery-quality pumpkin apple muffins at home is easier than you think with these helpful tips:
- Measure the flour properly: This is a critical step for consistent baking results. To avoid dense muffins, never scoop flour directly from the bag. Instead, aerate the flour by fluffing it with a fork or spoon, then gently spoon it into your measuring cup. Level off the top with the back of a knife or a straight edge, ensuring you don’t compact it. This method prevents you from adding too much flour, which can lead to dry and tough muffins.
- Use room-temperature eggs for better blending: Eggs at room temperature emulsify more easily with other ingredients, creating a smoother, more uniform batter. This leads to a more consistent texture in your finished muffins. If you forget to take them out in advance, simply place the eggs in a bowl of warm water for 5-10 minutes.
- If you prefer apple chunks over shredded: While shredded apples integrate seamlessly and provide moisture, you can certainly use small apple chunks for a different texture. Dice the apple into small, uniform pieces (about ¼ to ½ inch) to ensure they cook through evenly and distribute well throughout the batter. Remember to still squeeze out excess moisture if using juicy apple varieties.
- Our original recipe uses 1/3 cup vegetable oil: While the original version is delicious with vegetable oil, I highly recommend using melted butter as a substitute. It works perfectly and imparts a richer, more nuanced flavor that complements the pumpkin and apple beautifully. Ensure the butter is melted and then cooled slightly before adding to the wet ingredients.
- You can also use coconut oil in place of butter: For a subtle, tropical hint and a healthier fat option, unrefined coconut oil can be a fantastic alternative to butter. Melt it and let it cool slightly before incorporating into the wet ingredients, just as you would with butter.
- DO NOT OVERMIX the batter!: This is perhaps the most important rule for tender muffins. Overmixing develops the gluten in the flour, resulting in a tough, chewy texture. Mix the dry ingredients into the wet until *just combined*. A few lumps are perfectly normal and even desirable for moist muffins. Stop mixing as soon as you no longer see streaks of dry flour.
- The muffin cups will be full: Don’t be shy when filling your muffin cups! For that characteristic bakery-style dome, fill the cups almost to the brim. This allows the muffins to rise beautifully, creating an inviting, rounded top.
- Bake larger, bakery-style muffins: If you desire fewer, more substantial muffins, you can bake this batter in a 6-cup jumbo muffin tin. The baking time will need to be adjusted; typically, large pumpkin apple muffins will require 30-35 minutes to bake thoroughly, so keep an eye on them and use the toothpick test.
- Don’t skip squeezing the shredded apple: Apples contain a lot of water. If you don’t squeeze out the excess moisture from your shredded apples, it can make your muffins soggy and prevent them from baking properly. A simple squeeze with paper towels or a clean kitchen towel will make a big difference in texture.
- Cool completely on a wire rack: While a brief cooling period in the muffin pan is good, transferring them to a wire rack allows air to circulate around all sides of the muffins. This prevents the bottoms from becoming soggy due to trapped steam, ensuring a perfectly tender crumb throughout.
Delicious Variations to Enhance Your Muffins
These Pumpkin Apple Muffins are fantastic on their own, but if you’re looking to add an extra layer of flavor and texture, consider these delightful variations:
Streusel Topping: A crumbly streusel topping adds a wonderful crunch and extra sweetness. To prepare, mix 5 tablespoons of melted butter, 3 tablespoons of granulated sugar, 3 tablespoons of brown sugar, and 2/3 cup of all-purpose flour in a small bowl. Use your fingertips or a fork to combine until coarse crumbs form. Refrigerate this mixture while you prepare the muffin batter. Once the muffin batter is divided into the cups, generously sprinkle the chilled streusel topping over each muffin before baking. The streusel will bake into a golden, buttery, and slightly crispy layer.
Other Additions:
- Nuts: Fold in ½ cup of chopped pecans or walnuts into the batter for added crunch and a nutty flavor that pairs wonderfully with pumpkin and apple.
- Chocolate Chips: For a sweeter treat, add ½ cup of mini chocolate chips or regular chocolate chips to the batter. Dark chocolate chips offer a nice contrast to the sweetness of the fruit and pumpkin.
- Dried Fruit: Incorporate ¼ to ½ cup of dried cranberries or raisins for bursts of chewy sweetness. These also add a festive touch for holiday baking.
- Simple Glaze: After the muffins have cooled, drizzle them with a simple powdered sugar glaze. Mix 1 cup of powdered sugar with 1-2 tablespoons of milk (or apple cider for extra apple flavor!) and a splash of vanilla extract until smooth.
Frequently Asked Questions About Pumpkin Apple Muffins
For the best results, use firm apples that will retain their shape and some texture even after baking. Excellent choices include Gala, Honeycrisp, Granny Smith (if you prefer a tart note), Jonagold, or Pink Lady. These varieties will provide a pleasant bite without becoming mushy in your moist pumpkin muffins. For this particular pumpkin apple muffin recipe, Honeycrisp apples were used for their perfect balance of sweetness and crispness.
To maintain their incredible moistness and freshness, ensure the muffins are completely cooled before storing. Place them in an airtight container. To absorb any excess moisture and prevent sogginess, lay a paper towel at the bottom of the container before adding the muffins, and optionally place another one on top. Store them at room temperature for up to 4 days, ensuring they remain perfectly delicious for your enjoyment.
Absolutely! Freezing these pumpkin apple muffins is a fantastic way to enjoy them for longer. First, wrap each individual muffin tightly in plastic wrap to prevent freezer burn. Then, arrange the wrapped muffins on a sheet pan and flash-freeze them until they are solid. Once frozen, transfer them to a freezer-safe zip-top bag or an airtight freezer container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy one, simply thaw it at room temperature for a few hours, or microwave it at 30-second intervals until it’s warmed through and perfectly soft. This makes them an ideal grab-and-go breakfast or snack!
Yes, you absolutely can use fresh pumpkin puree! If you’re using homemade pumpkin puree, make sure it’s thick and well-drained. Homemade puree can sometimes have a higher water content than canned, so if it seems too watery, you might want to gently cook it down a bit further or strain it to remove excess moisture before adding it to the batter to maintain the desired muffin consistency. The flavor will be even richer and more authentic!
Mace adds a lovely subtle, slightly sweeter, and more delicate flavor compared to nutmeg, and it beautifully enhances the apple notes. If you don’t have mace, you can substitute it with an equal amount of ground nutmeg. While the flavor profile will be slightly different, it will still be delicious and complementary to the other fall spices in the muffins.
The most reliable way to check for doneness is to insert a wooden toothpick or thin skewer into the center of one of the muffins. If it comes out clean with no wet batter attached, your muffins are ready. If there’s still wet batter, bake them for a few more minutes and test again. The tops should also be golden brown and spring back lightly when gently pressed.
More Delightful Muffin Recipes to Enjoy
If you’ve enjoyed these Pumpkin Apple Muffins, you’ll love exploring other variations of this beloved breakfast and snack staple. Muffins are incredibly versatile, offering endless possibilities for flavor combinations and seasonal delights. Here are some more fantastic muffin recipes that are perfect for any time of year, especially during the crisp days of fall and winter:
Sweet Potato Muffins
Indulge in the comforting flavors of Sweet Potato Muffins. These moist and tender muffins are a fantastic way to incorporate healthy sweet potatoes into a delicious breakfast or snack. Spiced with cinnamon and nutmeg, they are a delightful alternative to pumpkin-based treats and are perfect for cooler weather. Learn how to make these incredibly satisfying muffins that are sure to become a family favorite.
Bakery Style Cranberry Orange Muffins
Brighten your day with these Bakery Style Cranberry Orange Muffins. Combining the zesty freshness of orange with the tartness of cranberries, these muffins are a burst of flavor in every bite. They’re perfect for holiday brunches or as a vibrant addition to your everyday breakfast. Get ready to bake moist, flavorful muffins with beautiful domed tops that rival your favorite bakery’s.
Gingerbread Muffins
Capture the spirit of the holidays with these warm and inviting Gingerbread Muffins. Packed with classic gingerbread spices like ginger, cinnamon, and cloves, and sweetened with molasses, these muffins are incredibly moist and fragrant. They are the perfect festive treat for breakfast or dessert during the winter months, offering a taste of holiday cheer in every bite.
Pumpkin Apple Muffins Recipe
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground mace
- 15 oz Pumpkin puree 1 can (not pumpkin pie filling)
- 1/3 cup Unsalted butter melted and cooled slightly
- 2 large Eggs room temperature
- 1 cup Granulated sugar
- 1 cup Honeycrisp apple shredded and squeezed dry in paper towels
- Pearl sugar or Turbinado sugar optional, for topping
Instructions
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Preheat your oven to 350ºF (175ºC). Prepare a 12-cup muffin pan by spraying it with non-stick baking spray or lining each cup with paper liners.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground mace, and kosher salt until well combined. Set aside.1 1/2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Kosher salt, 1 tsp Pumpkin pie spice, 1/4 tsp Ground mace
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In a large bowl, whisk together the pumpkin puree, melted and slightly cooled butter, room temperature eggs, and granulated sugar until the mixture is smooth. Gently fold the flour mixture into the wet ingredients just a few times. Then, add the shredded apple and continue to mix until all ingredients are just combined. Be careful not to overmix the batter.15 oz Pumpkin puree, 1/3 cup Unsalted butter, 2 large Eggs, 1 cup Granulated sugar, 1 cup Honeycrisp apple
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Divide the batter equally among the 12 muffin cups, filling them generously for bakery-style tops. If desired, sprinkle the tops with pearl sugar or Turbinado sugar. Bake for 20-25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.Pearl sugar or Turbinado sugar
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Allow the muffins to cool in the pan on a wire rack for at least 5 minutes. This helps them firm up before you transfer them directly to the wire rack to cool completely. Serve warm or at room temperature.