Pumpkin Apple Muffins


by: Alida's Kitchen

Fall flavors come together in these moist and delicious muffins. Made with whole wheat flour, apple sauce, apple and pumpkin, these muffins are a healthy way to start the day.


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serves: 12

1 1/3 cups all-purpose flour

2/3 cup white whole wheat flour

1/2 cup brown sugar, packed

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1 cup pumpkin purée

3 tablespoons canola oil

2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water - see note)

1/4 cup applesauce

1 medium apple, cored and shredded (any variety)

Nutrition Facts
Pumpkin Apple Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 171

  • Total Fat: 4.6 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 27.3 mg
  • Sodium: 120.2 mg
  • Total Carbs: 29.8 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 11.7 g
  • Protein: 3.4 g

how is this calculated?

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1.  Preheat oven to 400 degrees. Line 12 muffin cups in a standard muffin tin. Set aside.

2.  In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.

3.  In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.

4.  Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)

5.  Divide batter evenly among 12 muffin cups.

6.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes and then move muffins to a wire rack to cool completely.

Cooks' note:
Note: I only had 1 egg, so I used ground flaxseed as a substitute. 1 egg = 1 tablespoon ground flaxseed plus 3 tablespoons water. Mix flaxseed and water in a bowl and let sit for about 2 minutes. Add just as you would an egg.

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