These pumpkin apple spice muffins are so yummy! Soft, fluffy muffins with fresh apples and the tastiest cinnamon sugar topping! YUM!

One of my very favorite things to bake in the fall, these pumpkin apple spice muffins are scrumptious!

Several baked muffins on cooling rack with blue and white towel.

Pumpkin Pie Spice

This recipe calls for pumpkin pie spice in the muffin batter and also in the topping.

If you don’t have pumpkin pie spice in your spice cabinet, never fear! I have a handy make-your-own “recipe” below.

Pro Tip: for the equivalent of 1 teaspoon pumpkin pie spice, mix together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Increase as needed!

Mixing pumpkin muffin batter in glass bowl with apples.

The Best Apple for These Muffins

A wide variety of apples work great in these muffins, but my top preference is either Granny Smith (the tartness is delightful!) or Honey Crisp.

However, it’s a pretty sure bet that any variety of apple will do just fine.

The apple can be coarsely chopped, finely chopped or even grated!

Pumpkin muffin batter in tins with cinnamon and sugar topping.

Sweet Topping

The spiced sugar topping not only adds a boost of cinnamony sweet flavor, but it also gives a tiny texture pop.

And I know we shouldn’t care about looks, but the topping also makes the muffins even prettier!

Having said all that, I’ve been known to leave the topping off a time or two when making these. The muffins are still plenty delicious.

Baked muffin on brown paper liner.

A Favorite Muffin

The recipe for these pumpkin apple spice muffins has been around for a long time (over 10 years!).

They have become a favorite for many of you as well.

Julia says: I just made these muffins. They are amazing! The dough was thicker than I expected it to be, but they turned out fine. Instead of sprinkling the muffins with the spice/sugar mixture before baking, I waited until after they baked. I then dipped the tops in melted butter and then into the sugar mixture. It worked well and they are oh so yummy!

Oklahoma says: I made these because I love pumpkin and I love apples. I used Melanie’s recipe for pumpkin pie spice as well. My husband declared these “The BEST muffin I have ever eaten….what’s in them?” Just delish. Thank you Melanie for another winning recipe.

Mary says: These were awesome! I wondered if pumpkin and apple would really come together, but they were sooo good. Thanks!

Kristina says: I made these this evening to take to church tomorrow, but snuck one for myself. So good! This recipe is definitely a keeper!

Bite taken out of pumpkin muffin on brown paper liner.
Baked muffins with cinnamon and sugar topping on cooling rack.

Pumpkin Apple Spice Muffins

4.68 stars (34 ratings)



  • 1 ⅔ cups (237 g) all-purpose flour
  • 1 cup (212 g) sugar
  • 1 tablespoon pumpkin pie spice (see note)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup (235 g) canned pumpkin
  • ½ cup (113 g) neutral-flavored oil or melted butter
  • 2 large eggs
  • 1 large (125 g) apple, peeled and finely chopped or grated (about 1 cup, more or less)


  • 1 teaspoon pumpkin pie spice (see note)
  • 3 tablespoons sugar


  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, salt and baking powder.
  • In a small bowl, add the pumpkin, oil or butter, and eggs and mix until well-combined.
  • Add the wet ingredients to the dry ingredients and stir a few times (some dry streaks are ok). Fold in the chopped apples and stir until just combined and no dry streaks remain.
  • Divide the batter among the muffin liners, filling about 2/3 to 3/4 full.
  • For the topping, stir together the pumpkin pie spice and sugar until evenly combined. Sprinkle about 1/2 teaspoon of the topping on each muffin (more or less).
  • Bake at 350 degrees for 17-20 minutes until the tops spring back lightly to the touch. Remove the muffins to cool completely on a wire rack.


Homemade Pumpkin Pie Spice: if you don’t have pumpkin pie spice, use the following combination to equal 1 teaspoon pumpkin pie spice (increase as needed): 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. 
Serving: 1 muffin, Calories: 238kcal, Carbohydrates: 38g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 51mg, Sodium: 230mg, Fiber: 2g, Sugar: 22g
Pumpkin muffin in shiny blue liner.

Recipe Source: from Melissa F.

Recipe originally posted October 2008; updated October 2022 with new photos, etc.