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Pumpkin cranberry apple muffin on a piece of brown parchment paper.
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Pumpkin Cranberry Apple Muffin Recipe

Pumpkin Cranberry Apple Muffin Recipe makes moist and tender muffins with all the best fall flavors.. They're soft, fruity, and perfectly spiced without being heavy or greasy.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 424kcal
Author Kate @ I Heart Eating

Equipment

  • Muffin tin

Ingredients

Muffins

  • 1 ½ cups all-purpose flour
  • ½ tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup neutral oil
  • ¼ cup plain Greek yogurt
  • ¼ cup apple cider or water
  • ½ cup fresh cranberries
  • 1 cup peeled, cored, and finely diced baking apple

Topping

  • ½ cup light brown sugar
  • ½ cup chopped pecans
  • 1 cup rolled oats
  • 3 tablespoons cold salted butter
US Customary - Metric

Instructions

  • Preheat oven to 350 F. Grease a 12-cup muffin tin or line with paper liners.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
    1 ½ cups all-purpose flour, ½ tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt
  • In a large bowl, whisk together sugar, pumpkin, eggs, oil, Greek yogurt, and apple cider in large mixer bowl until well-combined.
    ¾ cup granulated sugar, 1 cup pumpkin puree, 2 large eggs, ¼ cup neutral oil, ¼ cup plain Greek yogurt, ¼ cup apple cider or water
  • Add flour mixture, and stir until just combined.
  • Gently stir in cranberries and diced apple.
    ½ cup fresh cranberries, 1 cup peeled, cored, and finely diced baking apple
  • Spoon batter into prepared muffin tins.
  • For the topping, stir together oats, brown sugar, and pecans.
    ½ cup light brown sugar, ½ cup chopped pecans, 1 cup rolled oats
  • Cut in butter (or smoosh it in), and form crumbly clumps, and sprinkle over muffins.
    3 tablespoons cold salted butter
  • Muffins will be full, so if you're worried about the crumble falling off into your oven, set the muffin tin on a sheet pan or baking sheet.
  • Bake for about 25-30 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool in pan for 10 minutes, and then remove to wire cooling rack to finish cooling.

Notes

  • Pumpkin pie spice: You can make your own homemade pumpkin pie spice blend with this recipe.
  • Brown sugar: Or use an equal amount of dark brown sugar.
  • Pumpkin: Be sure to use pumpkin puree and not pumpkin pie mix.
  • Oil: I like to use a neutral oil like light olive oil or olive oil, but canola oil or vegetable oil will also work.
  • Greek yogurt: You can use nonfat, 2%, or whole milk Greek yogurt in these muffins.
  • Apple: Baking apples like Honeycrisp or Granny Smith work well.
  • Nutrition values are estimates. 

Nutrition

Serving: 1muffin | Calories: 424kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 243mg | Fiber: 5g | Sugar: 28g | Vitamin A: 3135IU | Vitamin C: 3.1mg | Calcium: 46mg | Iron: 3mg