Pumpkin Apple Muffins

Whenever there's a seasonal item at Trader Joe's like pumpkin puree, I get so excited that I lose control and end up buying at least 10 cans of it. Individual Pumpkin Cheesecakes, Pumpkin Milkshakes, Pumpkin Seed Cookies, Pumpkin Waffles....those are a few of the things I love to make with pumpkin puree, just to give you a hint of my obsession with it.

In general, I try not to eat a lot of canned foods, but if there's one thing that is simply easier and tastier to get from a can, it's pumpkin puree. Roasting and pureeing an entire pumpkin, is a time consuming task that I don't recommend doing, especially when their are a couple of very good canned brands out there. As you now know, I love making my arsenal of Vitamin A packed pumpkin recipes, but it's always a fun challenge for me to come up with new ones. When these Pumpkin Apple Muffins came out of my oven, the entire kitchen was filled with the delicious smells of cinnamon and spice. The first bite of a muffin was even better though, especially when spread with a spoonful of weelicious Pumpkin Butter.

So go out, get some canned pumpkin and get into the pumpkin spirit. I'm not saying you have to go crazy like me, but no matter what you make -- especially this time of year -- pumpkin makes everything taste more special!

[amd-recipeseo-recipe:656]

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Pumpkin Apple Muffins (12 Muffins or 24 Mini Muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free

Ingredients

  • 1 1/3 Cups All Purpose Flour
  • 2/3 Cup Whole Wheat Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Spice
  • 3 Tbsp Vegetable or Canola Oil
  • 1/2 Cup agave or honey
  • 1 egg
  • 1/2 Cup Milk*
  • 1/2 Cup Pumpkin Puree
  • 1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

Preparation

1. Preheat oven to 350 degrees.

2. Combine the first 7 ingredients in a bowl and mix.

3. In a separate bowl, whisk the remaining ingredients together.

4. Slowly add the flour mixture into the wet ingredients and stir until just combined.

5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.

6. Bake for 20 minutes or until a toothpick comes out clean.

7. Serve.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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107 comments

  • Amy

    I'm really surprised that you talk about how hard it is to make a pumpkin puree! You can microwave the pumpkin to steam it very quickly and easily! And I think it is soooo much better than canned pumpkin. Try it in the microwave. It's worth it!

    leave a comment

  • DenisseD

    My son and I made these in 20-minutes flat! The best surprise was that my 8-month old daughter LOVED these and screamed until we gave her one, and she ate the whole thing!! We used the remaining canned pumpking to make the pumpkin butter, and that literally took 5 mintues. Awesome!

    leave a comment

  • Jessica

    Great results with rice milk. Mine were ready in a little under 20 min for regular sized muffins. They are not too sweet, so perfect for breakfast and/or snacks. :)

    leave a comment

  • Amy

    You don't have to peel your apples when baking with them. Just grate it in with the peel on for some extra nutrients!!

    leave a comment

    • Catherine

      I use the skin :)

      leave a comment

    • Rebeca The Average Parent

      thanks for the tip, amy. That's one less step and it's nice to know I can keep the added nutrition in the muffin with the peel. Very cool.

      leave a comment

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    [...] Weelicious‘s healthy Pumpkin Apple Muffin recipe — eat them for breakfast or pack ‘em in your kid’s [...]

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  • Janaye

    I made these today, and they were definately a hit. My husband even likes them and he doesn't like pumpkin!

    leave a comment

  • Andrea

    I just made these and they are so delicious and moist! I can't wait for my daughter to try them in the morning. I am wondering, what is the best way to store them? In a big ziplock? On a plate with a napkin over them?

    leave a comment

    • Catherine

      Ziploc or a container in the fridge :)

      leave a comment

    • Rebeca The Average Parent

      i always keep my muffins and quick breads on a plate covered with a tea towel. That's how my mom always did it and I find that when I store them in a plastic container / bag, they tend to get sort of funky.

      leave a comment

  • Elizabeth

    Yum! These are in my oven right now, baking away - can't wait to taste them!

    leave a comment

  • Gina

    Has anyone added flax seed??

    leave a comment

  • Rosie

    I love everything I've made. I do think a few of these ladies need to layoff being so critical and going overboard with their \"suggestions\" or come up with their own websites ;-) Keep the yummy recipes coming -- can't to make these!

    leave a comment

  • Tera

    Delicious! Love the chunky apple inside. My 2 1/2 year old gobbled them up. Thank you!

    leave a comment

  • Holly N.

    I can't wait to try this (and your other pumpkin recipes) as I just went crazy and bought several cans of pumpkin puree. I remember you talking before about it being seasonal so I didn't want to miss out. I've never much cared for pumpkin but haven't tried cooking them in something myself. Thanks for broadening my cooking horizons!

    leave a comment

  • Dina

    I made these with a cup of whole wheat pastry flour and a cup of oatbran, which is lighter than wheat bran, and I used one cup of pumpkin puree since the applesauce I was planning to use was moldy. They came out great, very light and fluffy, and my 16 month old loves them!

    leave a comment

  • Maura

    I made these as Catherine did, but then I added some pumpkin cream cheese for a less-sweet kind of 'cupcake'. I just mixed some lowfat cream cheese (softened) with more canned pumpkin, pumpkin pie spice and a dash of agave. It's like cream cheese frosting, but less sweet. And i topped a few of the muffins with it--YUM!

    leave a comment

  • April

    I love to cook and I recently discovered your website. What a cute idea! I tried these muffins this morning with my 17 month old son and they are a hit! I didn't have an apple on hand so I used 1/2 cup apple sauce instead. They are very yummy!

    leave a comment

  • P

    Just made these tonight with my 3 yrs old, so easy to make, so moist and delish! She's taking them to school tmw!

    leave a comment

  • Julia

    Can someone recommend the best way to freeze the extra muffins? Just pop them in the freezer (separated first on a sheet) and then let them thaw when ready to eat?

    leave a comment

    • Catherine

      yes or you can warm them up in the oven :)

      leave a comment

  • Margaret

    I made these yesterday, some in a muffin top tin, and some mini muffins- they're almost gone!

    Very tasty!

    leave a comment

  • Matty's Mom

    what would i change in terms of cooking time/temp if i were to make it in loaf form instead of muffin form?

    leave a comment

    • Catherine

      I would have to say about 40 minutes but also depends on the size of pan, and to also check it with a toothpick or knife to see if it comes out clean.

      leave a comment

  • Kristal

    These are amazing! We made muffins and bread and both were delicious. Just make sure not to overbake and they're moist and perfect!

    leave a comment

  • Jennifer

    I made these tonight in a mini doughnut pan with a teensy bit of powdered sugar on top. Very good. They are very moist and light.

    I have made puree from pumpkins many times, but in baked goods I cannot tell the difference at all so I used canned.

    leave a comment

  • Seema

    I don't have baking soda...can I just leave it out or will it change the recipe? Is there a substitute for baking soda?
    Thanks!

    leave a comment

    • Catherine

      You really need the baking soda. Unfortunately there are no substitutes :(

      leave a comment

  • Naoko

    Grated apple; is it supposed to be like sliver-pieces or more like applesauce? Please clarify as I want to make this right :) Also, cooking time of 20min even for mini-muffins vs. regular muffins? So excited to try this! Great to have come across your site; thanks to GOOP!!!
    Naoko

    leave a comment

  • Kerry

    Does anyone know how to calculate the nutritional info for this?

    leave a comment

    • Stephanie

      I use myfitnesspal calorie counter and enter the recipe and how many servings it yeilds, it the does the math for me. I entered this recipe and heres the breakdown per mini-muffin: 83 cal/15 carbs/2 fat/2 protein/7 sugar/3 Iron. For a regular size muffin it would be:166 cal/29 carbs/4 fat/4 protein/13 sugar/5 Iron. I did however use a 6 oz jar of Baby Food Stage 3 Sweet Potato Puree in place of the pumpkin, and used unsweetened applesauce as a shortcut to grating an apple. Some of the best numbers I have seen for muffins.

      leave a comment

  • Heather

    Any recs on time & temp for a mini muffin pan?

    leave a comment

    • Catherine

      These were actually baked in mini muffin pans :) so 20 min

      leave a comment

  • Flora

    What can be substituted for agave/honey in this recipe?

    leave a comment

    • Catherine

      You can use maple syrup :)

      leave a comment

  • Esther

    You think I can try making these with pureed butternut squash instead of pumpkin? Can't get pumpkin where I live:( If so, how thick should the puree be? Should I water it down or leave it thick?

    leave a comment

    • Gretchen

      I'm going to make these using Hubbard squash puree. I plan to leave mine thick - usually pumpkin puree from a can is pretty thick.

      leave a comment

  • Merry

    I made these last night... although I didn't use the whole wheat flour. Instead I made it all out of all purpose flour. It came out really well... sweet but not too sweet and nice and moist.

    My son (14.5 months) will be trying it today... I'm sure he'll like it.

    Thanks for sharing.

    I was wondering if these could be frozen...

    leave a comment

    • Beth

      I freeze mine all the time! I just thaw a few at a time! Works perfectly. I just put them in a freezer ziploc after they're cooled. Then when I'm ready I'll take one (or a few) out and either let them thaw on the counter or pop them in the microwave for a few seconds. Delish!

      leave a comment

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  • Tracy

    I want to make these for my infant twins (9 months). They can't have honey yet and I don't have agave in the house. Could plain old sugar be substituted?

    leave a comment

  • Lauren

    I just made these for my son's 1st birthday celebration at school. The kids LOVED them and they were a big hit with the teachers too! Thanks for all the great receipes!

    leave a comment

  • HereticPrincess

    I've never had anything pumpkin wise besides pumpkin pie, but these look good.

    leave a comment

  • Amie

    BTW, you can cook a pumpkin in the crock pot then easily peel/puree it (you simply scoop seeds then saw it in small enough pieces to fit your crock pot). No BPA-lined cans that way.

    leave a comment

    • Samantha

      Ooh, that would be super convenient, I have six pumpkins waiting for me to get them cooked up and pureed.

      leave a comment

    • Jessica

      I also baked up pumpkins for puree and froze it in bags for making these later. I also like to avoid canned food if I can. It tasted great! :)

      leave a comment

  • Erinn

    These look so good!

    leave a comment

  • Theresa

    What is in pumpkin pie spice. I am guessing nutmeg and ginger...anything else? Clove? How much of each? I have all the spices, but not a \"pumpkin pie spice\"

    leave a comment

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  • Jennifer Eckard

    my 2 year old daughter and I just made these and they were super easy and she loved them. we used applesauce instead of oil and they turned out great!

    leave a comment

  • Jdw

    I made these tonight. The only things I changed were a tiny bit less honey (ran out) and added a 1/2 tsp of vanilla. They came out dry dry dry. What did I do wrong? They just don't look nice and moist (even if I had taken them out earlier, they were already looking more like a scone than a muffin in texture)

    leave a comment

  • Meg Johnson

    Made this recipe twice this week! Very tasty. Added craisins to my second batch &amp; a scoop of chia seeds for some extra nutrients :-)

    leave a comment

  • Sarah

    I use an little extra honey, oil, and milk. That seems to keep them quite moist.

    leave a comment

  • Jessica

    I just had a baby and I can't always take the time to shred an apple these days! ;) Can I use applesauce--how much should I use?? Has anyone tried this? These are our FAVORITE muffins!

    leave a comment

    • Clara

      I also prefer using Applesauce instead of grating an apple. I quickly skimmed the comments and didn't find the answer yet. Did you give it a try. I also want to use applesauce in stead of oil. So not sure how much in total to use of applesauce and if its going to work.

      leave a comment

  • Hjoseph

    Just made a batch - added a bit more agave based on the reviews. They still turned out dry and quite bland :(

    leave a comment

  • Melissa

    Is it possible for me to get nutritional information on this recipe? I absolutely LOVE them, but have been diagnosed with gestational diabetes and would love to be able to fit it into my menus properly. :)

    leave a comment

  • Dawn

    I made these last night and they were a hit! I can't wait to try some of your other muffin recipes. Such a great way to get more fruits and veggies in my sons diet. Love that they're convenient to pack in a bag to Grandma's too :)

    leave a comment

  • Vikki

    I would love to make these for my 9 month sold but he can't have honey yet and I don't have (nor plan on leaving the house today for) agave. Any ideas what else we could use?

    leave a comment

    • Amanda

      As long as it's cooked it's ok to give them honey :)

      leave a comment

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  • Bethann

    Just made these with spelt flour instead of white and stevia instead of honey. Also used 2 tablespoons coconut oil and 1 tablespoon plain greek yogurt instead of canola oil. Curious to see how they turn out.

    leave a comment

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  • søkemotoroptimalisering

    Very nice. Thanks for the recipe.

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  • Becky

    Hi! These are amazing! I'm featuring them on my blog today. Link up with me! http://preparingforpeanut.com/pinterest-ing-meals-fall-link-party/

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  • Melissa Sullivan

    Hi! A friend recommended your site to me. Love it! I want to make these muffins for my son's 2nd bday this weekend. I want to make mini muffins. How long would you recommend baking them? Don't want to overcook them! Thanks!

    leave a comment

    • Catherine

      Check them at 12 minutes! If they're not quite done give them another 3-5 :)

      leave a comment

  • Cole

    These sound delicious!

    leave a comment

  • Jennifer

    We made these tonight. My daughter ate 2 and then half of a third. I would say they are a hit!

    leave a comment

  • Karla

    Would this recipe work with gluten-free all-purpose flour instead of the regular all-purpose and whole wheat flours? This muffin recipe sounds delicious!

    leave a comment

  • Karla

    Would gluten free all purpose flour work as a substitute for both flours in the recipe? I would love to try these, but I am gluten sensitive!

    leave a comment

    • Catherine

      I'm sure that would work, although I haven't tested it! Let me know how they come out!

      leave a comment

  • Beena Kissoonsingh

    i luv your page

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  • Rebecca

    Yummy! My daughter LOVES these.

    leave a comment

  • Elaine Moehring

    i ALSO buy my canned pumpkin from trader joes, BY THE CASE!!! it was funny to hear someone else does it too!

    leave a comment

  • Drewnlukesmom

    I made these today and at the last minute realized I didn't have an apple. I shredded up two carrots instead and it worked well!! Yum

    leave a comment

  • Shirley

    Tried these for the first time today and they are delicious! Light and fluffy! Going on our favorites list along with banana apple muffins and sweet potato muffins.

    leave a comment

  • nyca5124

    I made mini muffins and they turned out nice and moist. I don't think however, that they have very much flavor. I couldn't taste the apple, and the pumpkin and spice flavor isn't very pronounced. I made them for my 18 month old son though, so if he eats them happily, I will be thrilled. Next time I will definitely double the spices.

    leave a comment

  • Teresa

    Big hit in our house this week! The kids keep asking for them for breakfast, lunch and snacks. :) We're making another batch today.

    leave a comment

  • Wendy

    I made these for my daughters morning preschool class on her birthday, great subsitution for cupcakes.

    leave a comment

  • Valerie Grace

    I am in LOVE with this recipe! Especially yummy with honey butter!

    leave a comment

  • amy1taylor

    Could I use all white whole wheat flour instead of the white flour?

    leave a comment

    • Catherine McCord

      Yes! They will come out a but more dense and nutty flavored!

      leave a comment

  • Megan

    These were a very nice, light muffin. I made with all white whole wheat flour and was happy with the texture. I also added 1/2cup yellow raisins which gave them nice little bursts of sweetness throughout...

    leave a comment

  • Jazmin

    Just wondering if I can somehow add wheat germ to this recipe? Thanks :)

    leave a comment

  • Nicole

    Yum! I've been searching for a recipe like this to add to my four-year old's school lunches. Thank you, and I can't wait to try them!
    One question: we've been trying to add more fiber into her diet--is there a way I could add a little ground flax seed to this recipe without altering the taste or consistency?

    leave a comment

    • Catherine McCord

      You should be able to replace 1-2 tablespoons of the flour with ground flax seeds with no problem!

      leave a comment

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  • Laura

    Finally made these with some of my usual modifications and everyone loved them. My modifications: for flour I did 1 cup organic whole wheat flour, 1/2 cup almond flour, and 1/2 cup rolled oats (ground up in food processor to be flour like); instead of pumpkin pie spice I did 1/4tsp allspice, 1/4tsp ginger and 1/2tsp cinnamon (in addition to the 1 tsp cinnamon); used 3T organic coconut oil for oil; 1/4 cup raw local honey and 1/4cup organic coconut sugar instead of all honey; used himalayan sea salt. My recipe made 16 muffins.

    leave a comment

  • Violeta Branzuela

    I love all your recipes, good and easy! Thank you!

    leave a comment

  • Kara

    Is there a substitute for the egg? Could I use oil? I've been doing some research online and I found that flax and bananas could be an egg substitute, but I recently found out I have a sensitivity to nuts, eggs, &amp; bananas… It makes baking a little challenging :(

    leave a comment

    • Kara

      or maybe i could use heavy cream! THANK YOU!!

      leave a comment

    • McCord

      The best egg substitutes I have found are the flax seeds mixed with water. I've heard people having success with using 1/4 cup applesauce to replace 1 egg, but I haven't tried it myself.

      leave a comment