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Pumpkin Apple Cupcakes


Sweet but not overly so, these pumpkin apple cupcakes are perfect: moist, rich and packed with granny smith apples.

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  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 large eggs or 4 egg whites
  • 1-1/4 cups canned pumpkin
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • 3 cups granny smith apples, peeled and diced
  • 1/4 cup light brown sugar, packed
  • 2 1/2 tablespoons all purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon unsalted butter, cold and diced


Servings 15
Preparation time 15mins
Cooking time 35mins


Step 1

Preheat the oven to 350°F and spray muffin pan with nonstick cooking spray.
In a medium bowl, combine all the dry ingredients including sugars.

In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples.

Fill greased muffin tins about 7/8 full-almost to the top, and sprinkle with the topping if desired. Bake for about 20 to 24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day. Makes about 15 muffins.

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