Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
Buy Now →Apple Pumpkin Muffins
- Total Time1 hour 5 minutes
- Yield24 muffins 1x
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
Scale
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.
Notes
- 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.
Find it online: https://www.jenn-smith.com/apple-pumpkin-muffins/
