If you like pumpkin, you'll love these moist muffins. With an appealing streusel topping and tender apple bits throughout, they make a great accompaniment to a meal or a handy breakfast on the run.

Allrecipes Member


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

  • Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.


(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

245 calories; protein 2.8g; carbohydrates 42.2g; fat 7.7g; cholesterol 22.9mg; sodium 171.3mg. Full Nutrition

Reviews (339)

Rating: 5 stars
Awesome recipe. I initially tried the recipe exactly as written, and thought it was too sweet. I've made it another 3ish times since (..it's that good!), but with some healthier alternatives: whole-wheat flour, replace oil with applesauce and easily halve the sugar. These never last more than a few days in my house! Read More
Rating: 5 stars
These are great muffins. I am on weight watchers so made some changes to make them healthier and only ONE POINT! I used whole wheat flour, splenda instead of sugar and applesauce instead of oil. They are still moist and delicous. I did have to cut the baking time by about ten minutes this way. My 3 and 2 year old children are enjoying them as we speak! The only problem I had was the first day they stuck to the paper wrappers but today they are fine. Read More
Rating: 5 stars
Holy cow! These are great muffins, and I know muffins! My family all loved them. I used all whole wheat flour in place of white, and used applesauce in place of half the oil. Thanks a lot! Read More
Rating: 5 stars
These come out really moist and tasty. I frequently add raisins and nuts instead of the apples. I also tend to cook muffins for 18-20 minutes at 400 degrees instead of 30-40 minutes at 350 degrees. Read More
Rating: 5 stars
This is definitely going to be one of my "staple" recipes! A great way to use your leftover pumpkin, as it only calls for about 1/2 a can. I omitted the topping and made a simple cream cheese frosting, very yummy. This batter made 7 normal sized muffins for me, and I found that the baking time was a bit too long at 25 mins. Next time I'll check them at about 20 mins. Read More
Rating: 4 stars
Great tasting muffins! I used Splenda and some brown sugar in the mix and added a little vanilla. I also used half the amount of oil with a little milk because I didn't have any applesauce on hand. For the topping I used brown sugar and added some oatmeal. These were done in only twenty five minutes on 350 and came out really moist. Read More
Rating: 5 stars
Awesome Recipe! Tastes Great! I added some extras like chocolate chips and raisins. And instead of two cups of apple, i shredded 1 apple and smashed in a banana with the pumpkin mixture. Then right before it went in the oven, I sprinkled it with granola. Great morning treat! Read More
Rating: 5 stars
I absolutely loved these muffins and so did my kids! A great anytime snack! So easy to make too! Read More
Rating: 5 stars
This was a great pumpkin muffin recipe. All of my children gobbled this up which is very rare to find something they all love. I did use whole wheat flour and they still were very moist. It does appear at first that the batter will be too dry but this is not the case at all, continue to mix and they will turn out great. Read More