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Apple Pumpkin Muffins

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These apple pumpkin muffins are a perfect fall treat for home, work, bake sales, teacher appreciation or just because!

  • Total Time: 1 hour 5 minutes
  • Yield: 24 muffins 1x

Ingredients

Units Scale
  • 2 cups all-purpose flour or 2 1/4 cups pastry flour (sifted)
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/4 cup Pumpkin Puree
  • 1 tsp pure vanilla extract
  • 2 cups Pink Lady Apples (about 2 average size apples (or 10.5 oz in total weight). Cubed into 1/4-inch pieces, keeping the skin on.)
  • 1 large egg
  • 4 Tbsp butter (1/2 stick at room temperature)

Instructions

  1. Start by pre-heating your oven at 400° F and prepping your muffin pan by either using a non-stick spray, butter & flour, or muffin/cupcake liners.
  2. In a medium size bowl, mix together the butter and sugar until it is a crumbly mixture.
  3. Next, add the vanilla extract, pumpkin puree, and egg. Mix all that together and set it aside.
  4. In a separate small bowl whisk together the flour, baking powder, cinnamon, allspice, and salt.
  5. Then with a spoon/spatula mix together the butter mixture and the dry ingredients. Mix just enough that the white from the dry ingredients no longer shows and the batter is one dark orange color. Over mixing is what will cause your muffins to be dry and (sometimes) hard.
  6. Add the apples at the end and fold them into the batter just enough so that the apples are covered.
  7. Using a 3 Tablespoon Cookie Scoop (or a spoon), fill the muffin pan/liners about 3/4 full with the batter.
  8. Place the muffin pan in the oven and bake for 15 minutes or until a toothpick poked in the center comes out clean.
  9. Carefully take the muffins out of the pan, and let them cool on a cooling rack.

Notes

Some Keys to Success

How to Stir Your Batter

This muffin batter is simple and doesn’t need a ton of elbow grease to stir together. Stirring/mixing it by hand is definitely the way to make these muffins. Why? Whipping your batter with a machine (yes even your hand mixer) will make the flour’s gluten protein too strong, yielding tough (maybe even hard) muffins.

I know it can be tempting to use a stand mixer or hand mixer when it’s within reach, but please don’t! Follow the instructions and you’ll end up with light, fluffy muffins every time.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, brunch, Snack
  • Cuisine: American

Nutrition

  • Calories: 101
  • Sugar: 10
  • Sodium: 121
  • Fat: 2
  • Saturated Fat: 1
  • Carbohydrates: 19
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 12

Find it online: https://www.jenn-smith.com/apple-pumpkin-muffins/