Pumpkin Apple Fall Crumble Muffins
These Pumpkin Apple Fall Crumble Muffins are soft, moist, and filled with warm pumpkin spice and tender apple pieces, then topped with a buttery oat crumble that bakes into a crisp, golden finish. They're perfect for breakfast, brunch, meal prep, or an afternoon fall treat.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Crumble Topping
- ⅓ cup 40 g all-purpose flour
- ⅓ cup 30 g old-fashioned rolled oats
- ¼ cup 50 g packed brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons 42 g unsalted butter, melted
Muffin Batter
- 1½ cups 180 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup 245 g pumpkin puree (not pumpkin pie filling)
- ½ cup 100 g granulated sugar
- ½ cup 100 g packed brown sugar
- ½ cup 120 ml neutral oil (vegetable or canola)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 medium apple about 150 g, peeled and diced small
Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
Mix the crumble ingredients until coarse crumbs form and set aside.
Whisk together the dry ingredients.
In a separate bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla.
Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the diced apple.
Fill the muffin cups about ¾ full.
Sprinkle the crumble topping over each muffin and gently press it into the batter.
Bake for 22–25 minutes, until golden and a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.