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Apple Pumpkin Gingerbread Muffins

Tender and moist spiced pumpkin and gingerbread muffins with apple chunks throughout.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 17 muffins


  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 C pumpkin puree
  • 1/3 C plain yogurt
  • 2 Tbsp molasses
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 C all purpose flour
  • 2 to 2 1/2 C apples peeled and chopped
  • Plus additional sugar for topping


  • Preheat oven to 350°F. Prepare two regular muffin pans with 17 liners total.
  • In a large bowl or stand mixer, cream together butter with sugars. Add in wet ingredients, mixing until just combined. Mix in spices, salt, baking powder and baking soda. With mixer running on low, slowly add in flour. When batter is streak free, mix in apple chunks by hand.
  • Using a large cookie scoop, add 1 heaping scoop to each liner. Sprinkle generously with granulated sugar.
  • Bake for 20-25 minutes or until a cake tester inserted comes out with only a few moist crumbs.
  • Cool in pan for 1 minute. Remove to a wire rack to cool completely. Store uncovered.


An original recipe from Baked by Rachel