Preheat oven to 375 °F (191 °C). 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.
Notes
If using melted coconut oil in place of the olive oil, make sure all the liquids are at room temperature otherwise the coconut oil will solidify when you mix it all together.