• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Savory Soups
  • Recipes
  • Skinny Swaps
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Make It Skinny Please logo
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Savory Soups
  • Recipes
  • Skinny Swaps
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Make It Skinny Please » Recipes » Breakfast » Skinny Pumpkin Apple Muffins

    Published: Oct 26, 2022 · Modified: Nov 26, 2022 by Toni Dash · 11 Comments

    Skinny Pumpkin Apple Muffins

    Weight Watchers Points5
    Calories: 129kcal
    Carbs: 27g
    Protein: 3g
    Fats: 1g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    skinny pumpkin apple muffins side view.

    These Skinny Pumpkin Apple Muffins are brimming with pumpkin spice, sweet apples and are perfect for a chilly fall morning. These are moist muffins with a sweet streusel topping and just 129 calories per muffin!

    skinny pumpkin apple muffins side view.
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    skinny pumpkin apple muffins side view.

    Pumpkin Apple Streusel Muffins are perfect during apple and pumpkin season. They are tasty muffins with warm spices with the flavors of fall. This family favorite is the perfect way to start the day or as a healthy snack.

    Try our Skinny Lemon Muffins or savory Ham and Cheese Muffins too!

    Jump to:
    •  What makes this skinny?
    • Recipe Ingredient Notes
    • Favorite apples for baking
    • How to make Pumpkin Apple Muffins
    • Variations
    • Expert Tips
    • How to store
    • How to freeze
    • Frequently Asked Questions
    • More recipes you'll love!
    • Recipe

     What makes this skinny?

    • Less sugar. We used ⅓ cup each of brown sugar and white granulated white sugar in the muffins. Granulated sugar is sweeter than brown sugar for the same amount so mixing gives more sweetness with less sugar used than if just using brown sugar.
    • No vegetable oil or butter in the muffin batter. Using applesauce (that trick from our Skinny Swaps series) provides the function of oil without the calories.
    • Slimmed down streusel topping. Usually it has double the sugar, butter and flour. We wanted enough for a sweet topping but not so much that it loaded on calories that weren't needed.

    Regular apple pumpkin muffins are between 250 and 300 calories each. Our skinny version tastes just as great and only has 129 calories per muffin.

    Recipe Ingredient Notes

    skinny pumpkin apple muffins labelled ingredients.

    All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend will work. We use and recommend Bob's Red Mill gluten-free 1-to-1 flour blend for gluten-free baking. You'll use it both in the muffins and in the streusel topping.

    Spices. These homey muffins are full of fall flavor thanks to classic spices: cinnamon, nutmeg, ginger, allspice (or ground cloves).

    Eggs. You'll use two large eggs. Always use fresh eggs for best results..

    Applesauce. This is a great baking swap that can be used instead of oil (see more like this in our Skinny Swaps & Tips). You'll use ½ cup of unsweetened applesauce. You can use store bought applesauce or homemade applesauce.

    Sugar. We combined both granulated white sugar and light brown sugar for a perfectly sweet flavor without tons of sugar. Brown sugar gives a great caramel flavor to baked goods and granulated sugar is sweeter so together we can get away with less sugar.

    Apple. You'll need 2 cups peeled, cored and chopped apple. Choose a sweet apple to give more sweetness to the muffins.

    Pumpkin puree. Use 100% pumpkin not pumpkin pie filling. You'll use 1 cup of pumpkin puree.

    Cupcake liners. We made this muffin recipe with muffin liners but you can also spray the muffin cavities with non-stick cooking spray instead.

    pumpkin apple muffins on wire rack.

    Favorite apples for baking

    We love fresh apples that still hold their form after baking and have a strong apple flavor. For this recipe we prefer sweeter apples (versus tart granny smith apples) to add natural sweetness.

    BUT feel free to experiment or make a mix of sweet and tart. We'd use similar apples to those for our Baked Apples recipe (versus Instant Pot Applesauce).

    Skip red delicious apples which have very little flavor and go for one of these:

    • Honeycrisp
    • Braeburn. 
    • Jonagold. These are a sweet and tart apple mix.
    • Pink Lady. Also known as a Cripps Pink.

    How to make Pumpkin Apple Muffins

    STEP 1. Preparation

    Preheat oven to 350 degrees F. Line 18 muffin tin cavities with baking paper liners. 

    skinny pumpkin apple muffins recipe steps 1-4.

    STEP 2. Make batter

    In medium bowl, sift together flour, cinnamon, nutmeg, ginger, allspice or cloves, baking soda, and salt (photo 1). If you don't have a sifter or fine mesh sieve whisk together.

    In a large mixing bowl, whisk eggs well (photo 2). Add applesauce, light brown sugar, granulated sugar and pumpkin until combined (photos 2-3). Add dry ingredients to wet ingredients (pumpkin mixture) (photo 3). Stir just until combined (do not overmix)(photo 4). 

    Fold in apples (photo 6). 

    skinny pumpkin apple muffins recipe steps 5-8.

    STEP 3. Streusel topping

    Make streusel in small bowl by combining brown sugar, white sugar, cinnamon and flour with fork (photo 6). Add the melted butter and stir until all the dry ingredient have incorporated the butter (nothing should look dry and should have a pebble texture) (photo 7).

    STEP 4. Bake & Cool

    Evenly divide the batter between the prepared muffin cups (a cookie scoop works great for this). They should be filled between ¾-full and the top of the liner (photo 8). 

    Evenly sprinkle the streusel topping on the top of the muffins (photo 9). 

    Bake muffins 20-25 minutes or until toothpick comes out clean when inserted into middle. 

    Allow the baked muffins to sit in the muffin tins for 10 minutes, then transfer to a cooling rack to cool completely (photo 10).

    skinny pumpkin apple muffins recipe steps 9-10.

    Variations

    Use pumpkin pie spice. You can substitute 1 tablespoon pumpkin pie spice for cinnamon, nutmeg, ginger, and allspice.

    Using oil. Vegetable oil can be substituted for applesauce if you prefer. It will give the muffins a slightly different texture (will be a more fluffy muffins) but does add significantly more calories.

    Don't want apple chunks? Using chopped apples gives bigger bites of apple all through the muffins. If you prefer no chunks, just shred or grate the apples or dice into small pieces instead.

    Add some nuts. Chopped pecans or walnuts are great in the streusel topping.

    pumpkin apple muffins inside.

    Expert Tips

    Spoon the flour; no scooping! Spoon the flour into your measuring cup piling it above the top of the measuring cup, use the back of a dining knife to to scrape across the measuring cup to discard excess flour to make a cup. This ensures you won't have the flour densely packed which happens with scooping the measuring cup into the flour. Scooping risks too much flour making muffins dense and tough.

    Use non-stick baking liners. We recommend using non-stick parchment liners, reuseable silocone baking cups and spraying the muffin tin without using liners to ensure the muffins do not stick to the liners.

    Don't overmix the batter. Overworking the muffin batter can make the muffins tougher in texture.

    When making streusel topping, don't use piping hot butter. If it’s too warm it will create a paste instead of clumps. 

    Ovens vary, so check for doneness before bake time is up.

    How to store

    Store muffins in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 5 days.

    Be sure to keep them in an airtight container in the refrigerator so they don't dry out. Serve at room temperature.

    How to freeze

    • Allow muffins to fully cool.
    • Wrap individually in plastic wrap then place in a freezer bag or freezer safe airtight container.
    • Freeze up to 3 months.
    • Thaw in the refrigerator and serve at room temperature or warm for best flavor.

    Frequently Asked Questions

    Can I make these with whole wheat flour?

    We have only made the muffins with regular all purpose flour and gluten-free measure-for-measure flour. Whole wheat flour is great in terms of protein content but it can make baked goods denser and require more moisture to be added. This batter is a thicker batter to start with so we don't recommend swapping the full flour amount for whole wheat.

    The rule of thumb about swapping whole wheat flour into a recipe is that you can use up to half the flour (in this case half is 1 ¼ cups) as whole wheat and the other half all purpose flour without adjusting other ingredients.

    Can I use homemade pumpkin puree?

    Yes however be sure to drain it first if it is very watery. Homemade puree tends to be more watery in consistency versus thick canned puree.

    More recipes you'll love!

    • egg white breakfast wraps from overhead.
      Best Egg White Breakfast Wraps recipe (low carb)
    • egg white wraps with text.
      Egg White Wraps (low calorie, low carb tortillas)
    • cranberry wine spritzer in glass.
      Cranberry Ginger Spritzer (easy holiday cocktail)
    • air fryer butternut squash in white bowl.
      Easy Air Fryer Butternut Squash recipe

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST

    Recipe

    Skinny Pumpkin Apple Muffins

    Weight Watchers Points5
    Click to track Weight Watchers Points
    Soft hearty muffins full of fresh apples, warm fall spices and pumpkin puree. The pumpkin flavor is mild and make the muffins moist and tender.
    5 from 193 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Low Calorie, Low Fat, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Cooling Time (estimate): 15 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 18 muffins
    Calories: 129kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Muffins

    • 2 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
    • 2 teaspoons ground cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon ground ginger
    • ⅛ teaspoon allspice or ground cloves
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 2 large eggs
    • ½ cup applesauce
    • ⅓ cup light brown sugar
    • ⅓ cup granulated sugar
    • 1 cup canned pumpkin puree use 100% pumpkin; not pumpkin pie filling
    • 2 cups chopped apple peeled, and chopped (about 1 large apple)

    Streusel topping

    • 1 tablespoon light brown sugar
    • 1 tablespoon granulated sugar
    • 1 tablespoon all purpose flour regular or gluten-free measure-for-measure flour blend
    • ½ teaspoon ground cinnamon
    • 1 tablespoon unsalted butter melted

    Instructions

    • Preheat oven to 350 degrees F. Line 18 muffin cavities in muffin tins with baking liners.
    • In medium bowl, sift together flour, cinnamon, nutmeg, ginger, allspice or ground cloves, baking soda, and salt. If you don't have a sifter, whisk together.
      2 ½ cups all purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ⅛ teaspoon allspice or ground cloves, 1 teaspoon baking soda, ½ teaspoon kosher salt
    • In a separate large mixing bowl, whisk eggs well.
      Add applesauce, brown sugar, granulated sugar and pumpkin; stir or whisk until combined.
      2 large eggs, ½ cup applesauce, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 cup canned pumpkin puree
    • Add dry ingredients to pumpkin mixture. Stir just until combined. Fold in apples. NOTE: the batter will be thick.
      2 cups chopped apple
    • Made streusel in small bowl by combining brown sugar, white sugar, flour and cinnamon with fork. Add the melted butter and stir with a fork until all the dry ingredients have moistened from the butter (it will look like small pebbles with no dry ingredients).
      1 tablespoon light brown sugar, 1 tablespoon granulated sugar, 1 tablespoon all purpose flour, ½ teaspoon ground cinnamon, 1 tablespoon unsalted butter
    • Evenly divide the muffin batter between the 18 prepared muffin cavities; they will be filled between ¾ full almost to the top.
      Evenly divide and sprinkle the streusel topping onto the top of the muffins.
    • Bake 20-25 minutes or until toothpick comes out clean when inserted into middle. Cool for 10 minutes in the muffin tin then transfer to a cooling rack to cool completely.

    Notes

    Spoon the flour; no scooping! Spoon the flour into your measuring cup piling it above the top of the measuring cup, use the back of a dining knife to to scrape across the measuring cup to discard excess flour to make a cup. This ensures you won't have the flour densely packed which happens with scooping the measuring cup into the flour. Scooping risks too much flour making muffins dense and tough.
    Use non-stick baking liners. We recommend using non-stick parchment liners, reuseable silocone baking cups and spraying the muffin tin without using liners to ensure the muffins do not stick to the liners.
    How to store
    Store muffins in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 5 days.
    Be sure to keep them in an airtight container in the refrigerator so they don't dry out. Serve at room temperature.
    How to freeze
    • Allow muffins to fully cool.
    • Wrap individually in plastic wrap then place in a freezer bag or freezer safe airtight container.
    • Freeze up to 3 months.
    • Thaw in the refrigerator and serve at room temperature or warm for best flavor.

    Nutrition

    Calories: 129kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 136mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2178IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    skinny pumpkin apple muffins side view.
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    Tried this recipe? Please share it!Mention @MakeItSkinnyPlease or tag #MakeItSkinnyPlease!
    « Baked Apples with Crumble topping
    Roast Chicken with Apples »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    AWESOME SKINNY TIPS & SWAPS
    Want to slim down your favorite recipes?
    These SECRETS do that and so much more!

    Reader Interactions

    Comments

      5 from 193 votes (183 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Andrea says

      November 20, 2022 at 9:25 am

      5 stars
      The combination of pumpkin and apple is fantastic. A perfect muffin for the season.

      Reply
    2. Teresa says

      November 20, 2022 at 9:16 am

      5 stars
      This was a such a delicious and easy recipe! Made a batch for brunch this weekend and they were a hit with everyone.

      Reply
    3. kushigalu says

      November 20, 2022 at 9:04 am

      5 stars
      I love the combination here. So delicious. Thanks for sharing

      Reply
    4. Jen says

      November 20, 2022 at 8:58 am

      5 stars
      I really love this flavor combo! So perfect that it's a skinny version!! Thanks so much for this recipe!

      Reply
    5. Kristen says

      November 20, 2022 at 8:18 am

      Love these muffins. My family requests them all the time!

      Reply
    6. Lisa Jenners says

      October 26, 2022 at 9:36 am

      5 stars
      These muffins were delicious. Just the right amount of sweetness. My kids loved them after school for a snack too.

      Reply
    7. Hannah B says

      October 26, 2022 at 8:54 am

      5 stars
      I love pumpkin and apple so I knew I had to make these. They are SO delicious, my kids loved them too. I am going to make more and freeze some for later!

      Reply
    8. Lyn says

      October 26, 2022 at 8:43 am

      5 stars
      I love just about anything with pumpkin and these muffins with apple came out perfectly! A simple recipe and quite tasty!

      Reply
    9. Gina Abernathy says

      October 26, 2022 at 8:30 am

      5 stars
      So moist and flavorful. Made these last night and they were gobbled up and approved by all. So glad I could enjoy one for breakfast with my coffee.

      Reply
    10. Dana says

      October 26, 2022 at 8:24 am

      5 stars
      I've had so many bad experiences with "skinny" versions of good things being tasteless, and these muffins have broken that mould! These are SO good. I was so pleased with how they turned out. Thank you so much for such a wonderful recipe!

      Reply
    11. Jen says

      October 26, 2022 at 6:50 am

      5 stars
      Such an amazing combination of pumpkin and apples!! Ultimate fall treat!

      Reply

    Primary Sidebar

    Picture of Toni

    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

    More about me →

    MISP Skinny Swaps Holiday Edition.

    Savory Soups

    • white bowl of lemon chicken rice soup. Lemon Chicken Rice Soup
    • vegetable cabbage soup in a white bowl. Cabbage Vegetable Soup
    • homemade tomato sweet corn soup. Homemade Tomato and Sweet Corn Soup
    • lentil mushroom stew with title Lentil and Mushroom Stew recipe
    • low calorie vegetable noodle soup in a pot with title overlay Low Calorie Vegetable Soup with Zoodles
    • gnocchi vegetable soup overhead in white bowl. Vegetable Gnocchi Soup
    Salad recipes cheat sheet image RS

    TRENDING RIGHT NOW

    • air fryer poached eggs close up Air Fryer Poached Eggs
    • instant pot mexican shredded chicken in bowl Instant Pot Mexican Shredded Chicken
    • Instant Pot Turkey Breast roast title overlay Instant Pot Boneless Turkey Breast Roast recipe
    • air fryer miso salmon with vegetables on plate Air Fryer Miso Salmon and Vegetables
    • instant pot popcorn in bowl with instant pot Perfect Instant Pot Popcorn
    • Skinny Charcuterie Board with title overlay How to make a Skinny Easy Charcuterie Board

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!


    Copyright © 2021-2024 All Rights Reserved

    Make It Skinny Please is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.