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Pumpkin apple muffins with snickerdoodle topping

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Apple, Muffin, Pumpkin
Servings: 18


Muffin ingredients:

  • 1/4 C unsalted butter softened
  • 1 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 1/3 C plain yogurt or sour cream
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 2 C all purpose flour
  • 1 1/2 C apple chunks

Topping ingredients:

  • 1/4 C granulated sugar
  • 1 tsp cinnamon


  • Preheat oven to 350F°. Prepare muffin pan with liners, set aside.
  • In a large bowl, cream butter and sugars. Add wet ingredients, mixing well. Sprinkle in dry ingredients, mixing on low until fully incorporated. Fold in apple chunks.
  • Fill muffin liners 3/4 full with a heaping large cookie scoop of batter.
  • Combine topping ingredients. Sprinkle over the top of each muffin.
  • Bake for 25-30 minutes or until a cake tester comes out clean. Let muffins sit in tray for 2-3 minutes prior to transferring to a wire rack to cool completely. Store in an airtight container for up to several days or may be frozen.


An original recipe from Baked by Rachel