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15 Recipes for When You Can’t Decide Between Apple and Pumpkin

They say apple; you say pumpkin. Well, we say, "Why not both?!" Indulge in fall's favorite flavors with these scrumptious sweet and savory apple-pumpkin recipes.

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Pumpkin Apple Muffins With Streusel Topping Exps Bbbz16 5507 C07 08 2b 1

Pumpkin-Apple Muffins with Streusel Topping

My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
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Pumpkin Apple Soup

I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. —Rebecca Phillips, Fayetteville, North Carolina
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Apple Butter and Pumpkin Pie

I'm proud of this pie because I made it up in my head, and it turned out very well! It's a little different from traditional pumpkin or pecan pie, which makes it a nice holiday surprise. —Sherry Little, Sherwood, Arkansas
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Pumpkin Pancakes with Cinnamon-Apple Topping

When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. —Kami Button, Cheektowaga, New York
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Apple Pumpkin Muffins

The combination of flavors makes this recipe a perfect treat for a cool fall day. These apple and pumpkin muffins are great for breakfast, dessert or an after-school snack. —Beth Knapp, Littleton, New Hampshire
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Apple Pumpkin Upside Down Cake Exps Thso17 203505 D04 20 6b 6

Apple-Pumpkin Upside-Down Cake

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
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Fresh Pumpkin Soup

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California
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Pumpkin Apple Butter

A few years ago, I decided to try my hand at canning. This first recipe I tried was such a success that I've been canning like crazy ever since! You'll love the truly autumn flavor of this apple butter.
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Autumn Sweet Rolls with Cider Glaze

I love cooking with pumpkin because it’s versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. —Jennifer Coduto, Kent, Ohio
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Pumpkin-Curry Chicken over Cashew Rice

This is truly a dish that combines international flavors with homespun comfort. The sweet curry aroma alone will warm hearts on gray-sky days. For more veggie goodness, add roasted cauliflower. —Aysha Schurman, Ammon, Idaho
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Curried Pumpkin Apple Soup

Sweet apples and spicy curry combine in this rich soup, which is perfect for fall. A small serving is all you need to satisfy. —Jane Shapton, Irvine, California
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Harvest Pumpkin Dip

After trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip. —Christy Johnson, Columbus, Ohio
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Crumb Topped Apple Pumpkin Pie Exps Pcbz19 41592 B05 07 1b 5

Crumb-Topped Apple & Pumpkin Pie

This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. —Trisha Fox, Plainfield, Illinois
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Pumpkin Pancakes with Sweet Apple Cider Syrup

The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! —Brenda Parker, Portage, Michigan
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Slow Cooker Tzimmes

Tzimmes is a sweet Jewish dish consisting of a variety of fruits and vegetables, and it may or may not include meat. Traditionally (as it is here), it’s tossed with honey and cinnamon and cooked slowly over low heat to meld the flavors. —Lisa Renshaw, Kansas City, Missouri

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.
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