These Pumpkin Apple Crumble Muffins are the perfect mix of cozy pumpkin spice and sweet, juicy apple chunks. The muffins are soft and moist, topped with a buttery cinnamon crumble that bakes into a crisp, golden crown. Every bite is like fall in your mouth, and they make your kitchen smell amazing while baking.
🧂 What You’ll Need
Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup diced apple (peeled and diced small)
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 cup unsalted butter (cold, diced small)
💛 Why I Love This Recipe
I love these muffins because they combine two of my favorite fall flavors—pumpkin and apple—into one soft, crumbly, spiced treat. The crumble topping gives them a bakery-style look and texture, and the apple bits add juicy bursts in every bite.
- Soft and moist inside with a crunchy topping
- Perfect balance of sweet and spiced
- Uses real apple chunks for freshness
- Smells incredible while baking
- Stays moist for days
🍽️ Servings + Time
- Serves: 12 muffins
- Prep time: 15 minutes
- Bake time: 20–22 minutes
- Total time: ~35–37 minutes
📊 Macros (Per muffin – approx.)
- Calories: 270
- Protein: 3g
- Carbs: 37g
- Fat: 12g
🔬 Why This Recipe Works (Quick Science)
The pumpkin puree adds both flavor and moisture, while the oil keeps the crumb tender. Apples release a little juice as they bake, keeping the muffins from drying out. The cold butter in the crumble topping melts slowly in the oven, creating that golden, crisp texture.
⚠️ Common Mistakes
- Cutting apples too large: Can make muffins soggy.
- Overmixing the batter: Makes muffins dense.
- Using warm butter for crumble: It won’t hold its texture.
- Overbaking: Can dry out both muffin and topping.
🍴 What to Serve With
- Hot coffee or tea
- A drizzle of caramel sauce
- Vanilla yogurt on the side
- Fresh fruit for balance
❓ FAQ
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend.
What apples work best?
Honeycrisp, Fuji, or Granny Smith for a balance of sweetness and tartness.
Can I make them ahead?
Yes—store in an airtight container for up to 3 days or freeze for 2 months.
Can I skip the crumble topping?
You can, but it’s one of the best parts.
👨🍳 How to Make Pumpkin Apple Crumble Muffins
Step 1: Mix the Dry Ingredients
In a large bowl, whisk 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves until combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk 1 cup pumpkin puree, 2 eggs, 1/2 cup vegetable oil, 3/4 cup brown sugar, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir until almost combined.
Step 4: Add the Apples
Fold in 1 cup diced apple until evenly distributed.
Step 5: Make the Crumble Topping
In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 tsp cinnamon. Cut in 1/4 cup cold diced butter until crumbly.
Step 6: Fill Muffin Tin and Top with Crumble
Line a muffin tin with paper liners. Spoon batter evenly into the cups, then sprinkle crumble topping generously over each.
Step 7: Bake
Bake in a preheated 350°F oven for 20–22 minutes, or until a toothpick comes out clean.
Step 8: Serve
