Whole Wheat Pumpkin Apple Muffins

Whole Wheat Pumpkin Apple Muffins ohscratch.com

The weather here in Utah is just starting to cool and with the boys back in school my thoughts have quickly shifted from summer activities to the upcoming fall season.  Not that I pick favorites, but fall is by far my favorite season.  Sorry winter, summer, and spring…but you are second best.  It’s not you, it’s me.

I love the cool weather and the flavors of the fall.  These Whole Wheat Pumpkin Apple Muffins are the perfect fusion of fall flavors.  In a quest to make sure the boys are getting good nutrition I’ve been experimenting with natural sugars such as the pure maple syrup in these pumpkin apple muffins.  With all the goodies that are sure to cross our paths in the next couple months it adds such a rich flavor without making the muffins overly sweet.

Whole Wheat Pumpkin Apple Muffins ohscratch.com

Despite the fact that my boys have a tendency to be bottomless pits they can still be picky.  It’s important when I create a “healthy” recipe that I take into account their likes and dislikes.  I’ve learned a few tricks over the years.  When I bake with whole wheat flour I have found that cutting it with a bit of all purpose flour makes the end result less dense. The flecks of apple and the pumpkin make these muffins moist which also pairs perfectly with the whole wheat flour.

Whole Wheat Pumpkin Apple Muffins ohscratch.com

I made 6 giant muffins with this recipe mostly because I’m lazy and like to minimize the time spent filling muffin tins.  I easily cut these in half and the boys would eat them for breakfast or snack along side some fruit.

Whole Wheat Pumpkin Apple Muffins
Recipe type: Breakfast
  • 1 cup pumpkin
  • 6 oz plain greek yogurt
  • 2 large egg, slightly beaten
  • 1 cup pure maple syrup
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cup whole wheat flour
  • 1 cup all purpose flour
  • 2 cups apples, peeled and finely diced
  • Streusel Topping
  • ¼ cup flour
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons butter, cold
  1. Preheat oven to 350° and line a large 6 cup muffin tin with cupcake liners.
  2. In a large bowl stir the pumpkin, yogurt, egg, and syrup until smooth.
  3. In a separate bowl mix the cinnamon, cloves, ginger, salt , baking soda, and flours. Add to the pumpkin mixture and stir until combined.
  4. Fold in the apples.
  5. Scoop into the large muffin tins. An ice cream scoop works well for this.
  6. Bake between 40-45 minutes.
  7. Streusel Topping
  8. In a small bowl mix the flour, brown sugar, and cinnamon. With a fork work the cold butter into the mixture until crumbly. Top the muffins with the streusel once you remove them from the oven.
This recipe is for 6 giant muffins. The recipe will make 18 regular size muffins but reduce baking time to 35 minutes or until a toothpick comes out clean.



  1. I love these muffins, the perfect fall breakfast 🙂 saving this recipe!


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