Yay for pumpkin recipe season!
These pumpkin apple olive oil muffins are basically combining the best of Fall in one muffin.
I love apples and I love pumpkin so what better way than to combine them in a tender moist muffin?!
I love these muffins because the shredded apple is throughout the muffin so it’s in every bite.
The combination of pumpkin and apples together are classic Fall flavors but the robust olive oil in there makes it super moist but also gives it a fruity/nutty flavor.
What texture are these muffins?
They’re soft and tender.
They’re also incredibly moist thanks to olive oil and the shredded apples.
There is nothing better than breaking into a warm muffin and having it be soft and tender.
Dry and crumbly is such a disappointment.
How do you shred apples?
I don’t like having big chunks in my muffins so instead of dicing the apples, I shred them.
I did mine in a mini food processor with the shredding disc.
I cut off the sides of the apple around the core and then put it through the feed tube. Definitely don’t shove the core down there!
You can also do it with a box grater.
Just definitely stop once you get to the core, haha
Do you peel the apple?
You don’t have to because the shredding makes it all so fine anyway but if you don’t like the skin on the apple, then you can peel it beforehand.
What do the muffins taste like?
Pumpkin and apple, of course!
But they also have a hint of the fruitiness of the olive oil.
Can you taste the olive oil in the pumpkin apple muffins?
It also depends on what kind of olive oil you use.
If you use a really good brand of olive oil (one that actually is olive oil — did you know most grocery store olive oils are fake? I learned about this several years ago and was really shocked) then you’ll be able to taste it.
If you use an olive oil that isn’t as high quality then you may taste more pumpkin and apple and not as much olive oil flavor.
Can you substitute for coconut oil?
Yes! The flavor combination would be just as great with coconut oil.
Can you use another kind of oil?
You could use vegetable oil if you don’t like the flavor of olive oil and coconut oil. Vegetable oil is more neutral in flavor.
I wouldn’t suggest using canola or flavored olive oils in this muffin.
Can you use butter?
Yep, you could. Just melt it and substitute it for the olive oil.
Can you make mini muffins with the batter?
Yes! The batter works just as well for mini muffins as they do for regular-sized muffins.
You’ll just have to adjust baking time.
More pumpkin and apple recipes that you might enjoy:
- Pumpkin apple bread
- Pumpkin pie energy balls
- Pumpkin cornbread muffins
- Apple cinnamon cream cheese rollups
- Slow cooker bourbon apple butter
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Pumpkin Apple Muffins
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla
- 1 cup olive oil
- 1/2 cup maple syrup
- 1/4 cup honey
- 1 cup shredded apples any variety
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, whisk together pumpkin puree, eggs, vanilla, olive oil, maple syrup, and honey.
- In another bowl, whisk together the dry ingredients.
- In batches, add the dry ingredients into the bowl with the liquid and gently fold the dry ingredients into the liquid, including folding in the shredded apples. Mix until just incorporated and no flour remnants remain. Don't overmix.
- Using a large cookie scoop, fill the muffin cups 3/4 full.
- Bake for 15-17 minutes or until the center of the muffin comes out clean when a toothpick is inserted.
- Let cool for 5-10 minutes in the pan then transfer to a wire cooling rack to cool completely.
- Store in an airtight container for up to 5 days.