These Spiced Pumpkin Apple Muffins with Crumb Topping are soft, spiced, and filled with juicy cinnamon apples under a buttery crumble topping. Cozy, moist, and full of fall flavor — they’re the perfect mix of pumpkin bread and apple crisp in muffin form.
The Pumpkin Apple Muffins Everyone’s Baking This Fall
You have to try these Apple Pumpkin Muffins with crumb topping — soft, spiced, and topped with a buttery brown sugar crumble that makes every bite feel like fall. I love the flavors of apple and pumpkin like these Apple Pumpkin Berry Bars.
Spiced Pumpkin Apple Muffins with Crumb Topping Tips
1. Don’t overmix the batter.
Once the wet and dry ingredients are combined, stir just until you no longer see streaks of flour. Overmixing can make the muffins dense instead of soft and fluffy.
2. Finely dice the apples.
Smaller pieces bake more evenly and keep the texture tender — large chunks can make the muffins soggy or underbaked in spots.
3. Use pure pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling has added sugar and spices that can throw off the flavor balance and texture.
4. Fill muffin cups to the top.
A high fill gives you that beautiful bakery-style dome once they rise in the oven.
5. Start with a high oven temperature.
Baking at 400°F for the first 5 minutes, then lowering to 350°F helps the muffins rise tall with a golden top.
6. Keep your streusel crumbly.
Mix gently with a fork until you have large crumbs — if it looks like dough, you’ve overmixed.
7. Let them cool before removing.
Warm muffins are delicate; cooling for at least 10–15 minutes helps the structure set so the crumble stays on top.
Ingredients for Pumpkin Apple Streusel Muffins
All-Purpose Flour – Gives the muffins structure and a soft, tender crumb – sub any gluten free 1:1 flour
Granulated Sugar – Sweetens and helps create a lightly crisp top.
Brown Sugar – Adds moisture and a hint of caramel flavor.
Pumpkin Pie Spice – Brings warm fall flavor with cinnamon, nutmeg, and cloves.
Salt – Balances sweetness and enhances flavor.
Eggs – Bind the ingredients and add structure.
Pumpkin Puree – Libby’s makes my favorite
Vegetable Oil – Keeps the muffins soft and moist.
Apples (with cinnamon & sugar) – Add juicy bursts of flavor and a sweet, spiced touch in every bite.
Streusel Topping
Brown Sugar – Adds rich, caramel-like sweetness to the crumb.
Granulated Sugar – Balances flavor and helps the topping crisp up.
Cinnamon – Brings that warm, cozy spice to every bite.
Butter (melted) – Binds the crumb together and gives it a buttery crunch.
All-Purpose Flour – Creates the perfect crumbly texture for the streusel.
How To Make Pumpkin Apple Muffins
CRUMB TOPPING
Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork until it forms coarse crumbs. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
MUFFINS
In a large bowl, whisk flour, sugar, brown sugar, soda and salt and pumpkin pie spice
In a medium mixing bowl, whisk eggs, pumpkin and oil
Add wet ingredients to dry ingredients and stir until just moistened (don’t over mix) then fold in apples
Spoon muffin batter into cups to the top, then sprinkle streusel over each muffin
Cook at 400 degrees for 5 minutes, then lower temperature to 350 degrees and cook for another 20 minutes or until a toothpick comes out clean from the center.
Cool in the pan 5 minutes, then transfer to a wire rack.
Best Types of Apples for Baking
Honeycrisp – Sweet, juicy, and perfectly crisp, Honeycrisp apples hold their shape beautifully in muffins and add a bright, fresh flavor.
Granny Smith – Tart and firm, these apples balance the sweetness of baked goods and stay crisp when baked — great if you like a little tang in your muffins.
Fuji – Naturally sweet and dense, Fuji apples add moisture and subtle flavor without getting mushy.
Braeburn – A balanced mix of tart and sweet with a firm texture that stands up well in the oven.
Pink Lady– Slightly tart, crisp, and aromatic — perfect for a fresh, fruity note in spiced bakes.
Jonagold – Juicy and mildly tart, these bake up tender while keeping their flavor and texture intact.
Storing
When kept in an airtight container at room temperature, muffins will stay fresh 2 days. They can also be kept in the refrigerator for 3-4 days, or in freezer for up to two weeks.
More pumpkin recipes
Pumpkin Donuts with Oreo Crumble
Caramel Swirl Pumpkin Bread Pudding
Spiced Pumpkin Apple Muffins with Crumb Topping
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cup granulated sugar
- ½ cup brown sugar
- 1 Tbsp pumpkin pie spice
- ½ tsp salt
- 2 eggs slightly beaten
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- 1.5 cups finely diced peeled apples mixed with 1 tbsp sugar and 1 tsp cinnamon
- Streusel
- ⅓ cup packed light or dark brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour spooned & leveled
Instructions
- CRUMB TOPPING
- Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
- In a large bowl, whisk flour, sugar, brown sugar, soda and salt and pumpkin pie spice
- In a medium mixing bowl, whisk eggs, pumpkin and oil
- Add wet ingredients to dry ingredients and stir until just moistened (don’t over mix) then fold in apples
- Spoon batter into cups to the top, then sprinkle streusel over each muffin
- Cook at 400 degrees for 5 minutes, then lower temperature to 350 degrees and cook for another 20 minutes or until a toothpick comes out clean from the center.
- Cool in the pan 5 minutes, then transfer to a wire rack.
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