Dessert

Fall Farmhouse Pumpkin Apple Muffins Recipe

ByJake Silas December 25, 2025December 25, 2025

Introduction

These Fall Farmhouse Muffins capture the warm flavors of autumn with pumpkin and honeycrisp apples topped with a cinnamon-sugar crumble and a sweet vanilla glaze. Perfect for cozy mornings or festive gatherings, they bring seasonal comfort in every bite.

A black flower-shaped muffin pan with five golden brown muffins inside and one muffin on a white marbled surface below it, next to a white bowl filled with brown eggs, a white bowl full of white flour, and a white bowl containing smooth orange pumpkin puree. There is a wooden spoon holding brown cinnamon powder placed near a bundle of cinnamon sticks on the left side. A carton of farmhouse brown eggs is positioned in the bottom left corner. On the right side, there are silver measuring spoons, some filled with brown spices, and an old-fashioned hand-crank egg beater. The whole scene is set on a white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Large Eggs
2 1/2 cups All-Purpose Flour
1 3/4 cups Granulated Sugar
3/4 teaspoon Pumpkin Pie Spice
1 pinch Ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Non-Fat Milk
1 cup 100% Pumpkin Purée
1 teaspoon Vanilla Extract
2 cups Honeycrisp Apple, chopped
4 teaspoons Butter
1/4 cup Granulated Sugar (for topping)
1/2 teaspoon Ground Cinnamon
1/2 cup Powdered Confectioners Sugar (for glaze)
1/2 teaspoon Vanilla Extract (for glaze)
4 tablespoons Non-Fat Milk (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line 16 muffin cups with liners and set them aside.
Step 2: In a large bowl, combine the flour, granulated sugar, pumpkin pie spice, ground nutmeg, baking soda, and salt. Stir well and set this dry mixture aside.
Step 3: In a medium bowl, whisk the eggs until fluffy. Add the non-fat milk, pumpkin purée, and vanilla extract, then mix until fully combined.
Step 4: Pour the pumpkin liquid mixture into the dry ingredients and gently stir until everything is just combined without overmixing.
Step 5: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Set the filled pans aside.
Step 6: In a small bowl, mix together the butter, granulated sugar, chopped honeycrisp apple, and ground cinnamon until crumbly. This will be your topping.
Step 7: Evenly sprinkle this apple crumble topping over each muffin cup.
Step 8: Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
Step 9: While the muffins bake, prepare the glaze by whisking together powdered confectioners sugar, vanilla extract, and non-fat milk until smooth. Once the muffins have cooled, drizzle the glaze over each one before serving.

Tips & Variations

Use fresh Honeycrisp apples for the best crunch and sweetness, or swap with Gala or Fuji apples if preferred.
For extra moisture, substitute half a cup of the flour with finely ground oats or almond flour.
Add a handful of chopped walnuts or pecans to the topping for added texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat muffins gently in the microwave for 15-20 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly in this recipe and provides consistent flavor and texture.

Can I make these muffins gluten-free?

To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust the baking time slightly.