Whole Wheat Pumpkin Apple Muffins

Whole Wheat Pumpkin Apple Muffins www.budgetgourmetmom.com #pumpkin #recipe #healthy #lowfat

It seems as though Halloween was over as quickly as it came.  The leaves that changed an amber gold on our trees have since fallen leaving the yard covered.  The boys have been begging to rake them up all week ever since their last experience.

Fall Leaves

We had been watching a bit too much “Halloween Snoopy” as Squirt referred to It’s the Great Pumpkin, Charlie Brown and while I was able to deter them from jumping into the pile of leaves with a wet sucker I couldn’t {nor did I want to} stop them from jumping in them entirely.  I imagine now that they are heavily stocked up on candy some yard work will do them some good.

Whole Wheat Pumpkin Apple Muffins www.budgetgourmetmom.com #pumpkin #healthy #breakfast

In between yard work and candy and preparing for the next holiday I like to make sure the boys are getting good nutrition.  With all the goodies that are sure to cross our paths in the next couple months I’ve been experimenting with natural sugars such as the pure maple syrup in these pumpkin apple muffins.  It adds such a rich flavor without making the muffins overly sweet.

Whole Wheat Pumpkin Apple Muffins www.budgetgourmetmom.com #pumpkin #breakfast #lowfat #healthy

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

Prep Time: 7 minutes

Cook Time: 45 minutes

Total Time: 52 minutes

Yield: 6 large muffins

Whole Wheat Pumpkin Apple Muffins


  • 1 cup pumpkin
  • 6 oz plain greek yogurt
  • 2 large egg, slightly beaten
  • 1 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 cups apples, peeled and finely diced
  • Streusel Topping
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 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. Nutmeg Nanny says:

    I love these muffins, the perfect fall breakfast :) saving this recipe!


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