Pumpkin Apple Cinnamon Muffins
Celebrate the harvest season with pumpkin apple cinnamon muffins, filled with warm spices, fresh apple, and rich pumpkin flavor for a truly comforting treat.
Fall is in the air, and what better way to embrace the season than with a batch of warm and delicious pumpkin cinnamon apple muffins? Bursting with autumnal flavors, these muffins are the perfect treat to indulge in on crisp mornings or cozy evenings. The combination of fragrant cinnamon, sweet pumpkin, and juicy apple creates a harmonious blend that will surely satisfy your taste buds.
Whether you’re a seasoned baker or just starting out in the kitchen, this recipe is simple yet incredibly rewarding. So gather your ingredients and get ready to fill your home with the delightful aroma of freshly baked goods – it’s time to whip up some mouthwatering cinnamon pumpkin apple muffins! If you like apple recipes, try delicious Meringue Apple Cake and Cinnamon Apple Compote.
Pumpkin Cinnamon Apple Recipe
Texture: cakey muffins.
Taste: flavors of pumpkin, cinnamon and apple.
Simplicity: very easy recipe, combine dry and wet ingredients together with spatula or spoon.
Meal Type: brunch, breakfast, a perfect party food idea.
Ingredients Needed
- All-Purpose Flour – plain all-purpose flour works best for these muffins, giving them the perfect soft and tender texture.
- Baking Powder & Baking Soda – these leavening agents help the muffins rise beautifully and stay light and fluffy.
- Cinnamon – ground cinnamon adds warm, cozy flavor that pairs perfectly with pumpkin and apple.
- Salt – use Himalayan, sea salt, or table salt to balance sweetness and enhance overall flavor.
- Eggs – room-temperature eggs help bind the ingredients together and create a rich, moist crumb.
- Pumpkin Puree – you can use store-bought or homemade pumpkin puree; both add moisture, flavor, and natural sweetness.
- Apple – one shredded apple adds extra moisture, texture, and a hint of fresh sweetness.
- Brown Sugar – used to sweeten the muffins and add a slightly caramel-like depth of flavor.
- Canola Oil – helps keep the muffins tender and moist, ensuring they stay soft for days.
How to make Pumpkin Apple Cinnamon Muffins
Make this Pumpkin Apple Cinnamon Muffins for breakfast! (Full recipe and instructions below).
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, add pumpkin puree, apple, oil, and brown sugar.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Prepare a muffin pan with liners. Fill each liner with batter.
- Bake for 5 minutes at 400 F (200 C). Then lower the temperature to 350 F (175 C) and bake for an additional 15 minutes. Check if the muffins are done, an inserted toothpick should come out clean. After baking, let them cool on a rack.
Pumpkin Cinnamon Apple Muffins Tips
- When it comes to baking delicious muffins, there are a few key tips and tricks that can help you achieve the perfect batch every time. One important factor to consider is the baking temperature.
- For a slightly taller and more domed muffin top, you can increase the baking temperature to 400 F (200 C). Start by baking them at this higher temperature for around 5 minutes, and then reduce the temperature to 350 F (175 C) for the remaining 15 minutes. This initial burst of high heat helps the muffins rise quickly, creating a more pronounced dome shape.
- Another technique to keep in mind is the method of mixing the batter. Unlike some other baked goods, muffin batter doesn’t need to be beaten vigorously with a mixer. In fact, overmixing can lead to dense and tough muffins. Instead, it’s best to gently combine the wet and dry ingredients using a spoon or spatula. Mix until the ingredients are just incorporated, making sure not to overdo it.
Pumpkin Cinnamon Apple Muffins FAQ
Muffins can stay moist due to a combination of ingredients and baking techniques, including fat, liquid and proper mixing. Overbaking can dry out muffins quickly. Use a toothpick or cake tester to check for doneness. When it comes out clean with a few moist crumbs attached, the muffins are ready.
You can keep these muffins at room temperature for up to 2 days. Since they are made with pumpkin, you should keep them refrigerated for up to 3-5 days or freeze them if you don’t eat them in a few days. To thaw, simply remove them from the freezer and let them come to room temperature or warm them up in microwave.
When it comes to baking, choosing the right apple can make a big difference in both flavor and texture. The best apples for baking tend to hold their shape well, offer natural sweetness, and provide a pleasant balance of tart and juicy notes.
You can use any apple for this recipe, depending on your personal preference and the flavor profile you want. Granny Smith apples add a tart, bright taste and stay firm when baked. Gala and Fuji apples bring natural sweetness and a softer texture. McIntosh apples become very soft when baked, adding moisture but less structure. Red Delicious can be used as well, though they are milder in flavor.
Other Brunch Recipes
- Greek Yogurt Cinnamon Coffee Cake Cake Muffins
- Moist Chocolate Banana Muffins
- Sweet Potato Quinoa Muffins
- Crustless Pumpkin Pie
- White Chocolate Raspberry Muffins
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Cinnamon Pumpkin Apple Muffins
Ingredients
- 2 cups all-purpose flour
- 3 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 3 eggs room temperature
- 1 cup pumpkin puree room temperature
- 3/4 cup canola oil
- 3/4 cup brown sugar
- 1 apple medium-sized, peeled, shredded
Instructions
- Preheat oven to 400 F (200 C). Prepare muffin baking pan with liners.
- In a large bowl combine dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.2 cups all-purpose flour, 3 tsp. cinnamon, 1 1/2 tsp. baking powder, 1 tsp. baking soda, 1/8 tsp. salt
- In a large bowl mix wet ingredients: whisk eggs, add pumpkin puree, add oil, brown sugar and shredded apple.3 eggs, 3/4 cup canola oil, 1 cup pumpkin puree, 3/4 cup brown sugar, 1 apple
- Add dry ingredients to wet ingredients. Mix by spoon or spatula.
- Pour the batter in each liner. Fill each liner fully.
- Bake for 5 minutes at 400 F (200 C) . Lower the temperature to 350 F (175 C) while still keeping muffins in the oven and bake for 15 minutes.
- Check if muffins are ready; inserted toothpick should come out clean. Remove muffins from oven and let them cool off on the baking rack.
Equipment needed
Notes
- When it comes to baking muffins, there are a few key tips and tricks that can help you achieve the perfect batch every time. One important factor to consider is the baking temperature. Generally, muffins are baked at a temperature of 350°F for about 20-25 minutes.
- For a slightly taller and more domed muffin top, you can increase the baking temperature to 400°F. Start by baking them at this higher temperature for around 5 minutes, and then reduce the temperature to 350°F for the remaining 15 minutes. This initial burst of high heat helps the muffins rise quickly, creating a more pronounced dome shape.
- Another technique to keep in mind is the method of mixing the batter. Unlike some other baked goods, muffin batter doesn’t need to be beaten vigorously with a mixer. In fact, overmixing can lead to dense and tough muffins. Instead, it’s best to gently combine the wet and dry ingredients using a spoon or spatula.Â
Nutrition
Update Notes: The post was originally published in September 22, 2014. On September, 2023 it was updated with improved recipe and new photos.
Pumpkin apple muffins! It’s the best of fall in one handy package. Love!
Thank you Allison!
These muffins look amazing! I am loving the fall flavors coming up on the blogosphere!
I am loving the fall flavors too, I am trying to do more fall recipes that before. Thank you Cathleen!
These muffins look pretty perfect! I could almost taste them while reading this post!
They are perfect Helen:) Thank you for your sweet comment.
Mine turned out great! I made them as minis and topped them off with a little buttercream frosting. Easy and fun to bake!
Buttercream frosting.. sounds delicious already.. Kelly thanks for stopping by:)