Easy Apple Pumpkin Muffins (Moist, Spiced & Nut-Free)

Name: Apple Pumpkin Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (see NOTES 1 for substitution); 1 tablespoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; ½ teaspoon kosher salt; ½ cup light brown sugar; ½ cup cane sugar; 1¼ cups pumpkin puree; 1 tsp pure vanilla extract; 12 oz Pink Lady apples, cubed into ¼-inch pieces, skin on or off; 1 large egg; 4 tablespoon unsalted butter (½ stick), at room temperature

ByJenn Giam Smith September 30, 2014August 15, 2025

Cozy, spiced, and packed with tender apple chunks, these Apple Pumpkin Muffins are a quick fall favorite. Perfect for breakfast, bake sales, or cozy afternoons.

Yields approximately 24 muffins.

Small apple pumpkin muffins in a color lined basket next to a fake pumpkin.

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It’s FALL!!! 🍂
Here in Wisconsin, the air is crisp, the leaves are turning, and my kitchen smells like cinnamon, butter, and happiness. Pumpkin and apples are everywhere—local orchards, farmers’ markets, even the grocery store aisles are bursting with them. And that means one thing: it’s time to bake.

These Apple Pumpkin Muffins are soft, tender, and full of the cozy flavors we crave this time of year. They’re spiced with cinnamon and allspice, sweetened with a mix of brown and white sugar, and dotted with juicy chunks of apple. They also happen to bake in less time than a loaf of pumpkin bread, which means you can be eating one faster than you can say “sweater weather.”

Whether you’re making them for a bake sale, teacher appreciation, a cozy breakfast at home, or just because it’s Tuesday and you can—these muffins will have everyone coming back for seconds.

Why You’ll Love This Recipe

The smell alone will have your whole family wandering into the kitchen.
Perfect fall flavor combo — pumpkin + apple + warm spices = happiness.
Quick bake time compared to bread.
Nut-free, making them allergy-friendly.
Great for sharing at work, school, or with neighbors.

Keys to Success

Stirring matters — This is a gentle, fold-by-hand situation. Overmixing (especially with a stand or hand mixer) will overwork the gluten, and your muffins could turn out tough. Use a wooden spoon or spatula and stop mixing the moment the flour disappears into the batter.

Cooking with Kids

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

These muffins are a great way to get little helpers in the kitchen. Here’s how you can involve them:

Measuring & pouring – Kids can measure flour, sugars, and spices, then add them to the bowl.
Apple tossing – Have them stir the cubed apples into a little cinnamon before folding them into the batter.
Mixing – Let them stir the batter gently. (Tip: tell them “fold slowly” so the muffins stay soft.)
Scooping batter – Kids love using a cookie scoop to fill muffin liners—it’s like culinary playtime.

It’s not just about baking; it’s about building memories. Plus, muffins cool fast—so taste-testing comes quickly!

Storage Tips

These Apple Pumpkin Muffins are just as delicious the next day—or even a week later if you store them properly. Here’s how to keep them fresh:

At Room Temperature:

Store cooled muffins in an airtight container or a Stasher Stand-Up Mid Bag.
They’ll stay fresh for up to 3 days.

In the Refrigerator:

Place muffins in an airtight container to prevent them from drying out.
They’ll keep for up to 1 week, making them perfect for a weekday breakfast grab-and-go.

Freezing:

Freeze individual muffins, then place them in a freezer-safe bag or container.

Stasher Stand-Up Mid Bag

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Author: Jenn Giam Smith
Total Time: 1 hour 5 minutes
Yield: 24 muffins

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Description

These Apple Pumpkin Muffins are soft, moist, and perfectly spiced with cinnamon and allspice. Packed with tender chunks of apple and rich pumpkin puree, they’re quick to make, nut-free, and ideal for cozy fall mornings, bake sales, or afternoon treats. This easy muffin recipe is perfect for making with kids.

Instructions

Preheat oven to 400°F. Prepare your muffin tin with non-stick spray, butter & flour, or muffin liners.
In a medium bowl, cream together butter and both sugars until crumbly.
Add vanilla, pumpkin puree, and egg. Mix well and set aside.
In a separate small bowl, whisk flour, baking powder, cinnamon, allspice, and salt.
Using a spatula or wooden spoon, gently fold the dry mixture into the pumpkin mixture until just combined. Do not overmix.
Fold in apples until evenly distributed.
Using a 3 tablespoon cookie scoop or spoon, fill muffin cups about ¾ full.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Carefully remove muffins from pan and let cool on a wire rack.

Equipment

Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)

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spatula

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Wilton Non-Stick 12-Cup Muffin Tin

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Notes

2 ¼ cups pastry flour

Storage: These muffins taste amazing the next day—just store them in an airtight container at room temperature for up to 3 days, or freeze them individually and store in a Stasher Stand-Up Mid Bag for longer storage.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, brunch, Snack
Method: baking
Cuisine: American

apple pumpkin muffin on a mushroom ceramic plate.

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Jenn Giam Smith

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.