Description
These Apple Pumpkin Muffins are soft, moist, and perfectly spiced with cinnamon and allspice. Packed with tender chunks of apple and rich pumpkin puree, they’re quick to make, nut-free, and ideal for cozy fall mornings, bake sales, or afternoon treats. This easy muffin recipe is perfect for making with kids.
Ingredients
2 cups all-purpose flour (see NOTES 1 for substitution)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 cup light brown sugar
1/2 cup cane sugar
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
12 oz Pink Lady apples, cubed into 1/4-inch pieces, skin on or off
1 large egg
4 tablespoon unsalted butter (1/2 stick), at room temperature
Instructions
- Preheat oven to 400°F. Prepare your muffin tin with non-stick spray, butter & flour, or muffin liners.
- In a medium bowl, cream together butter and both sugars until crumbly.
- Add vanilla, pumpkin puree, and egg. Mix well and set aside.
- In a separate small bowl, whisk flour, baking powder, cinnamon, allspice, and salt.
- Using a spatula or wooden spoon, gently fold the dry mixture into the pumpkin mixture until just combined. Do not overmix.
- Fold in apples until evenly distributed.
- Using a 3 tablespoon cookie scoop or spoon, fill muffin cups about ¾ full.
- Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Carefully remove muffins from pan and let cool on a wire rack.
Equipment
Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
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Wilton Non-Stick 12-Cup Muffin Tin
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- 2 ¼ cups pastry flour
Storage: These muffins taste amazing the next day—just store them in an airtight container at room temperature for up to 3 days, or freeze them individually and store in a Stasher Stand-Up Mid Bag for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, brunch, Snack
- Method: baking
- Cuisine: American