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Your New Favorite Fall Morning (Or Anytime) Treat Is Here!

Hey friends, Beau here! Is there anything better than that first crisp morning of fall? You know the one I’m talking about. The air gets that little bite to it, the leaves start to put on their fiery show, and all you can think about is wrapping your hands around a warm mug and something delicious baking in the oven. That feeling—that cozy, joyful, everything-is-right-in-the-world feeling—is exactly what I wanted to capture in a recipe. And let me tell you, these Pumpkin Apple Crumble Muffins are it.

We’re talking about the most tender, spiced pumpkin muffin you can imagine, packed with little pockets of soft, sweet-tart apple, and let’s be real—the star of the show—a buttery, crunchy, cinnamon-oat crumble that sits on top like a delicious crown. As these guys bake, your kitchen will smell like a cross between a pumpkin pie, an apple orchard, and pure happiness. It’s the kind of aroma that brings everyone wandering into the kitchen, asking with hopeful eyes, “Is it ready yet?” Whether you’re fueling up for a busy day, hosting a brunch, or just need a 3 PM pick-me-up that feels like a warm hug, these muffins are your answer. So, tie on your favorite apron, and let’s make some magic together!

A Recipe Born from a Happy Kitchen Accident

This recipe has a fun little origin story, as the best ones often do. A few autumns ago, I was in a serious baking mood. I had a can of pumpkin puree begging to be used and a bowl of gorgeous Honeycrisp apples on the counter. The plan was simple: make a pumpkin loaf. But then I saw the remains of a streusel topping I’d made for a coffee cake the day before, sitting in a bowl in the fridge. You know me, I hate wasting anything!

In a moment of pure “what if?” energy, I decided to scrap the loaf idea, grab my muffin tin, and just go for it. I folded the apples right into the pumpkin batter, crumbled that leftover streusel over the top, and crossed my fingers. What came out of the oven was nothing short of legendary. The muffins were perfectly moist from the pumpkin, the apples added this amazing texture and freshness that cut through the spice, and that topping… oh, that topping! It added a crunch and a sweetness that took them from a simple muffin to a full-on dessert-for-breakfast experience. It was a happy accident that instantly became a permanent part of my fall baking rotation, and I am so thrilled to finally be sharing it with you.

Gathering Your Fall Flavor All-Stars

Here’s everything you’ll need to make a dozen of these glorious muffins. The beauty of this recipe is in its simplicity—no fancy equipment or obscure ingredients required!

For the Pumpkin Apple Muffins:

• 1 3/4 cups (218g) all-purpose flour: The trusty foundation of our muffin. For a lighter texture, you can swap in white whole wheat flour for half of this.
• 1 tsp baking soda: Our leavening agent! This is what gives the muffins their beautiful rise and airy crumb. Make sure it’s not expired for maximum puff power.
• 1/2 tsp salt: Crucial for balancing all the sweet flavors and making the spices pop. Don’t skip it!
• 2 tsp pumpkin pie spice: The heart and soul of the flavor! If you’re out, make your own by mixing 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice or cloves.
• 1 cup (244g) pumpkin puree: Not pumpkin pie filling! We want pure, unsweetened pumpkin puree. It adds incredible moisture and that iconic flavor.
• 2/3 cup (133g) brown sugar: I prefer brown sugar here for its deep, molasses-like flavor that pairs perfectly with pumpkin and apple. It also keeps the muffins extra moist.
• 2 large eggs: They bind everything together and add structure. Bring them to room temperature for a smoother batter that rises evenly.
• 1/3 cup (79ml) vegetable oil: Oil keeps these muffins supremely tender and moist long after they’ve cooled. Melted coconut oil or even a light olive oil works great too.
• 1 tsp vanilla extract: The flavor enhancer! A splash of vanilla makes all the other ingredients sing in harmony.
• 1 cup peeled and diced apples: I love the sweet crunch of Honeycrisp or the firm, tart bite of Granny Smith. The contrast is amazing! No need to be precise with the dicing—chunks are good!

For the Oat Crumble Topping:

• 1/3 cup (42g) all-purpose flour: The base of our crumble, helping to create those delightful clumps.
• 1/3 cup (30g) rolled oats: Old-fashioned oats give the best texture and chew. Quick oats will work in a pinch but will be less defined.
• 1/3 cup (67g) brown sugar: Sweetens and helps caramelize the topping for that perfect crunch.
• 1 tsp cinnamon: Because you can never have too much cinnamon in the fall!
• 4 tbsp (57g) unsalted butter, cold and cubed: This is the most important part! Cold butter is the secret to a crunchy, crumbly topping, not a melted, sandy one. Don’t let it warm up!

Let’s Get Baking: Building Your Muffin Masterpieces

Ready to create some kitchen magic? Follow these steps and you’ll be a muffin hero in no time. Remember, baking is about joy, not stress—so have fun with it!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This gives it plenty of time to reach the perfect, even temperature. Line a 12-cup muffin pan with paper liners or give each cup a generous spritz of non-stick spray. I’m a liner guy—less cleanup!
2. Combine the Dry Goods: In a medium-sized bowl, grab your whisk and combine the flour, baking soda, salt, and pumpkin pie spice. Give it a good whisk for about 30 seconds. This isn’t just mixing; you’re aerating the flour and making sure the leavening is evenly distributed, which means a better rise for every single muffin.
3. Whisk the Wet Wonders: In a larger bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk it until it’s completely smooth and one gorgeous, unified shade of orange. You shouldn’t see any streaks of egg yolk.
4. The Big Merge: Here’s my #1 chef hack for perfect muffins: do not overmix! Pour the dry ingredients into the wet ingredients. Use a spatula and gently fold them together. Stop when you just barely see the last bit of flour disappear. A few lumps are totally fine—I promise! Overmixing is the fast track to tough, dense muffins.
5. Fold in the Fun: Now, gently fold in those beautiful diced apples until they’re evenly distributed throughout the batter.
6. Make the Magic Crumble: In a small bowl, combine the flour, oats, brown sugar, and cinnamon for the topping. Add your cold, cubed butter. Now, get your hands in there (my favorite part!) or use a pastry cutter to work the butter into the dry ingredients. Pinch and rub everything together until you have a mixture that resembles coarse, crumbly sand with some larger pebble-sized bits. Those bigger bits will bake into glorious crunchy clusters.
7. Fill and Top: Divide the batter evenly among the 12 muffin cups. They should be about 3/4 of the way full. Now, be generous! Take handfuls of your crumble topping and pile it high on each muffin cup. Press it down gently so it adheres to the batter.
8. Bake to Perfection: Slide the pan into your preheated oven and bake for 20-24 minutes. Rotate the pan halfway through for even browning. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin (avoid a big apple chunk) comes out clean or with a few moist crumbs.
9. The Hardest Part: Wait! Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely. I know it’s tempting, but try to let them cool for at least 15 minutes—that crumble topping is molten lava fresh out of the oven!

How to Serve Up These Autumn Delights

Okay, they’re out of the oven and your house smells incredible. Now what? These muffins are incredibly versatile.

For the ultimate breakfast or brunch spread, serve them warm alongside a hot cup of coffee or a frothy chai latte. The way the steam from your drink mingles with the warm spices of the muffin is a fall morning ritual I live for.

They also make a fantastic dessert! Warm one up for about 10 seconds in the microwave and serve it à la mode with a scoop of vanilla bean ice cream. The contrast of the warm muffin, cool ice cream, and crunchy topping is a game-changer.

Pack them in lunchboxes, take them on a hike, or enjoy one as your afternoon snack with a cup of tea. They’re a crowd-pleaser anywhere, anytime.

Make It Your Own: Delicious Twists & Swaps

Love the recipe but want to switch it up? Go for it! Baking is all about creativity.

1. Gluten-Free Friendly: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Use certified GF oats in the topping. The texture might be slightly more delicate, but just as delicious!
2. Dairy-Free Delight: The muffin base is already dairy-free! For the crumble, simply replace the cold butter with an equal amount of cold, solid coconut oil or a plant-based butter stick.
3. Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the crumble topping for an extra layer of flavor and crunch.
4. Ginger Zing: Love ginger? Add 1/2 teaspoon of ground ginger to the dry ingredients and/or 2 tablespoons of finely chopped crystallized ginger to the batter with the apples.
5. Whole Wheat Boost: Substitute half of the all-purpose flour (about 7/8 cup) with whole wheat pastry flour for a heartier, fiber-rich muffin with a still-tender texture.

Beau’s Kitchen Notes & Stories

Over the years, I’ve made these muffins more times than I can count, and they’ve never let me down. One time, my nephew was “helping” me and, in his excitement, dumped the entire container of cinnamon into the batter. We soldiered on, and you know what? They were some of the spiciest, most intense muffins ever, but we still ate every last one! The lesson? Don’t be afraid to experiment.

I’ve also learned that the crumble topping is a sacred thing in my house. If I don’t vigilantly guard the cooled muffins, the topping mysteriously disappears from all of them, leaving a trail of crumbs leading to my partner. So consider this your warning—hide one for yourself if you want the full experience!

Your Questions, Answered!

Q: My apples all sunk to the bottom! How do I prevent that?
A: This is a common muffin mystery! Tossing your diced apples in a tiny spoonful of the measured flour (from your dry ingredients) before folding them in helps coat them and provides a bit of grip, preventing them from sinking during baking.

Q: Why were my muffins dry?
A: The most likely culprit is overbaking. Ovens can vary, so start checking at the 18-minute mark. Another reason could be overmixing the batter, which develops too much gluten. Remember, fold gently until just combined!

Q: Can I make these into a loaf instead?
A: Absolutely! Grease a 9×5 loaf pan, pour in the batter, top with crumble, and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The baking time will be much longer.

Q: Can I freeze these muffins?
A> Yes, they freeze beautifully! Let them cool completely, then store them in a single layer in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them up straight from the freezer in the microwave or oven.

Pumpkin Apple Crumble Muffins

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• Author: BeauCollier

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Description

Hey friends! These muffins capture the essence of fall: tender, spiced pumpkin muffins filled with sweet-tart apples and topped with a buttery, crunchy cinnamon-oat crumble. Perfect for breakfast, brunch, or a cozy snack any time of day.

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Ingredients

Scale 1x2x3x

Muffins

• 1 3/4 cups (218g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice)

• 1 cup (244g) pumpkin puree (100% pure, not pie filling)

• 2/3 cup (133g) brown sugar

• 2 large eggs, room temperature

• 1/3 cup (79ml) vegetable oil (or melted coconut/light olive oil)

• 1 tsp vanilla extract

• 1 cup peeled and diced apples (Honeycrisp or Granny Smith)

Crumble Topping

• 1/3 cup (42g) all-purpose flour

• 1/3 cup (30g) rolled oats

• 1/3 cup (67g) brown sugar

• 1 tsp cinnamon

• 4 tbsp (57g) unsalted butter, cold and cubed

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Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with paper liners or grease generously.

2. Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

3. Wet Ingredients

• In a large bowl, whisk pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla until smooth.

4. Combine

• Gently fold dry ingredients into wet until just combined. A few lumps are fine.

• Fold in diced apples.

5. Crumble Topping

• In a small bowl, combine flour, oats, brown sugar, and cinnamon.

• Cut in cold butter using a pastry cutter or your fingers until mixture forms coarse crumbs with some larger clusters.

6. Assemble

• Divide batter evenly into muffin cups (¾ full).

• Generously sprinkle crumble on top, pressing gently.

7. Bake

• Bake 20-24 minutes, rotating halfway, until tops are springy and a toothpick inserted near the center comes out clean (avoid large apple chunks).

• Cool 5 minutes in pan, then transfer to a wire rack for at least 15 minutes before serving.

Notes

• Apples sinking? Toss diced apples in a tablespoon of flour before folding in.

• Dry muffins? Avoid overmixing and overbaking. Check at 18 minutes.

• Loaf option: Bake in a 9×5-inch loaf pan 55-65 minutes at 350°F (175°C).

• Freezing: Cool completely, then freeze in a single layer for up to 3 months. Thaw at room temperature or warm before serving.

Nutrition

• Calories: 250 kcal per muffin,
• Fat: 11g
• Carbohydrates: 35g

Nutritional Information*

Alright, let’s talk fuel! While these are definitely a treat, it’s good to know what you’re enjoying. Here’s the approximate breakdown per muffin:

• Calories: ~250 kcal
• Fat: 11g
• Carbohydrates: 35g
• Protein: 3g

*Please note: This is an estimate generated using a nutritional calculator and will vary based on specific ingredients and brands used, as well as portion sizes. For precise dietary needs, it’s always best to calculate using your exact products.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time favorite Pumpkin Apple Crumble Muffins. This recipe is more than just a list of ingredients; it’s a invitation to create, to share, and to fill your home with the incredible smells and tastes of the season. It’s a reminder that the best moments often happen in the kitchen, often by happy accident.