These muffins ooze fall. Loaded with pumpkin, apples and warm spices, they are soft and delicious bakery style muffins. This recipe has stayed a family favorite for good reason!
The warm fall flavors of pumpkin, apples and pumpkin piebspice always go so well together. These soft muffins bring them all together in every tasty bite.
They are easy to make and freeze beautifully.
Plus you get that big rounded muffin top just like at the bakeries. Your fall morning will be that much better if it starts with a mug of seasonal coffee or tea and one of these muffins.
Soft delicious bakery style muffins are a great way to start the day. These babies are loaded with fall flavors like pumpkin and apple.
They are a great grab and go breakfast for busy days. Toss one to the kids on their way to school or grab one for yourself before jetting to work.
Pumpkin apple muffins are also perfect with a cup of coffee for a leisurely breakfast. Maybe you could call a friend and catch up over muffins and a cup of joe.
If you prefer you could do a little catching up with yourself instead! 😉 Just make the muffins and enjoy a couple fall flavored moments!
When I sent out a a call for family favorite recipes, my husband’s Grandma was nice enough to send me this pumpkin apple muffin recipe. She said Grandpa Joe baked frequently.
I never had the pleasure of meeting Grandpa Joe, but I still have a very warm feeling about him.
Everyone remembers him so warmly, it makes me really wish I had the chance to know him myself. He was the original family carpenter.
He spent years putting his touch on many buildings around town.
He also built three houses for his family. Each time they learned a little about what they wanted in the next house until they finally built the house they really made home.
His knowledge, skills and tools are still very much alive in the hands of my father-in-law and husband. Ruth said that when Joe retired he enjoyed spending more time in the kitchen.
This muffin recipe was one of the recipes he held onto.
Grandma put a note on the back of the recipe saying our house would smell good. She was right!
This would be a great breakfast for house guests. It goes together quickly and fills the house with a wonderful scent as it bakes.
I couldn’t help but to make another batch as soon as there were a few chilly mornings.
Breaking out the pumpkin and chopping a few apples just gives you that cozy feeling. Then there is the spice smell of them baking that is just intoxicating.
Do yourself a favor and bake up a batch!
Tips and Tricks:
Muffins freeze well! If you don’t need the whole batch at once, put the rest in a freezer bag and pull them out as you want them.
Twenty or thirty seconds in the microwave and you’ll be on your way to a delicious muffin!
Don’t over mix the batter once you add the flour. Just give it enough of a stir to get it all incorporated.
Stirring too much at that point will start to develop the gluten and make a tougher muffin.
You can sub in applesauce for some or all of the oil. It will change the final texture a bit, but still makes a delicious muffin.
I have also made these subbing in whole wheat white flour for part of the all-purpose flour with good results.
For a bakery style fluffy and moist muffin, make the recipe as written. 😊
More great fall breakfast recipes
For another great pumpkin muffin option, try pumpkin streusel muffins. The buttery streusel and pumpkin base go so well together!
Or bake up some pumpkin pie baked oatmeal. It is soft, delicious and super simple to put together. It reheats well, so I like to make a batch on the weekend and enjoy it throughout the week.
Another great suggestion is apple pie steel cut oats. They are loaded with fresh apples, applesauce and apple juice or cider for an unmistakably apple flavor. Plus it smells so darn good while it cooks!
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Pumpkin Apple Muffins
- 2½ cups all purpose flour
- 1½ cups granulated sugar
- 1 Tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs lightly beaten
- 1 cup pumpkin puree
- ½ cup oil
- 2 cups apples – peeled and chopped
- Preheat oven to 350°F
- Combine dry ingredients.2½ cups all purpose flour, 1½ cups granulated sugar, 1 Tablespoons pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt
- Combine eggs, pumpkin and oil. Add to the dry ingredients, stirring until moistened.2 large eggs, 1 cup pumpkin puree, ½ cup oil
- Stir in apples.2 cups apples – peeled and chopped
- Place in 12 greased muffin molds.
- Bake at 350°F for about 25 minutes or until a toothpick comes out clean.