apple filling, applecompote, crumb cake, delicious, Desserts, Fall baking, homemade, Love baking, Made from scratch, Make ahead, Me and my mini me, Muffins, pick your own apples, pumpkin, Pumpkincrumbcakemuffins, Pumpkinmuffins


As fall is almost here I need to bake with pumpkin a bunch of times before I start my Christmas baking as pumpkin is one of my favorites. To be honest these muffins are probably the best pumpkin muffins I have made so far. I filled mine with an apple compote as well as me and Sweet P went to pick our own apples and it came out amazing. Super moist and delicious. You can always leave out the apples if you’d like but I suggest trying it, you won’t regret it!!!!

Now lets get to baking!!!!!


makes 15-18 muffins


  • 2-3 apples, peeled and chopped into small pieces
  • 1/2 cup granulated sugar
  • 1/2 lemon, juice only
  • 1 cinnamon stick
  • 1 tsp vanilla extract


  • 1 3/4 cups all-purpose flour 
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 1/2 cups canned pumpkin puree
  • eggs, at room temperature
  • 1/4 cup milk, at room temperature

Crumb Topping

  • 3/4 cup all-purpose flour 
  • 1/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 tsp pumpkin pie spice
  • 6 tbsp unsalted butter, room temperature
  1. APPLE COMPOTE ; Add all your ingredients for the apple compote into a medium size saucepan and let simmer on medium high heat for about 15-20 minutes, stirring occasionally until most of the liquid is evaporated. Cooking time depends on what apples you use and how much liquid they release, I used Macintosh apples and it took about 20 minutes until I had the right consistency (almost jam like). I can’t be to much liquid left as it won’t stay in you muffins as you fill them up.
  2. Let cool completely.
  1. MUFFINS; Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15-18 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them about 3/4 of the way.
  4. If you made the apple compote, transfer the cooled compote into a piping bag and pipe about 2 teaspoons of compote into each muffin batter filled liner.
  5. CRUMB TOPPING; Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork or your hands, mix in the softened butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  6. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan then transfer to a wire rack to cool completely.

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