Perfect for fall these Pumpkin Apple Muffins are delicious! Chewy, moist and studded with apple, these are the ultimate fall muffins.
I love pumpkin and apple baked goods during the fall months and these muffins combine my love of both. I used my Pumpkin Spice Bread recipe as the base and added some apple chunks to create these delicious muffins.
What You’ll Need
- muffin tins
- nonstick flour spray
- pumpkin puree
- baking soda
- baking powder
Pumpkin Apple Muffin Directions
In a mixing bowl, the oil and water.
Add your pumpkin puree. I like to use canned pumpkin, just make sure it’s just the puree and not the pumpkin pie in the can.
Then I add the granulated sugar to the bowl. Then mix it on low just until the batter starts to come together.
Then I add the eggs and mix those into the batter.
Time for the dry ingredients. I take a large bowl and I like to put a sifter on top to put my dry ingredients through, that way you have beautiful muffins.
I start with my all purpose flour. Then I add the baking soda, baking powder, and salt.
Then add all those delicious smells spices: cinnamon, cloves, and nutmeg. I love using fresh nutmeg and grate it, but dried nutmeg works great too. These ingredients add so much great flavor to the apple and pumpkin.
Give the sifter some taps until all the ingredients get through. I use a spoon to help press out any clumps, etc.
Then turn the mixer on low and slowly add the flour mixture to the wet ingredients. Let it mix until it combines. Then I like to take the bowl off the mixer and give it a quick stir by hand just to make sure all the edges and bottom are incorporated.
Then I peel a medium size Granny Smith apple and cut it into bite-size pieces. Then sprinkle some flour to the apples and toss them around to get the apples coated with flour. This will help the apples not to sink to the bottom of your muffins. Fold the apples into the pumpkin muffin batter.
I spray my muffin pans generously with the nonstick flour spray. This spray is great for helping baked goods pop out nicely. You definitely could use cupcake/muffin liners instead of the spray though.
Fill the muffin cups about 3/4 full with the batter. Bake in your preheated oven until a toothpick inserted into the center comes out with only a couple crumbs.
I let them cool in the muffin pan for about 15 minutes before flipping them out and letting them cool another 15 minutes on a wire rack.
Pumpkin Apple Muffins
- muffin pan
- 1 cup pumpkin puree I prefer canned pumpkin
- 1½ cup granulated sugar
- ½ cup water
- ½ cup oil
- 2 eggs
- 1¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon heaping
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
- 1 medium size apple I prefer Granny Smith apple
- ⅕ cup flour to coat apples
- Preheat your oven to 350°F. Spray your muffin pans with nonstick flour spray or use cupcake/muffin liners.
- Pour the oil and water into a mixing bowl.
- Add the canned pumpkin (not pumpkin pie filling) to the mixer bowl.
- Add granulated sugar to the bowl.
- Mix on low until the batter is combined.
- Add eggs and mix again on low.
- Place a sifter over a large bowl. (if you don't have a sifter you can just whisk your dry ingredients well before adding to the wet ingredients) Add the flour to the sifter.
- Add salt, baking powder, and baking soda to the sifter.
- Add cinnamon, cloves, and nutmeg to the sifter.
- Tap the side of the sifter with your hand to help the ingredients to make their way to the bowl below.
- Turn the mixer on low and slowly add the dry ingredients to the wet ingredients in the mixer. Mix until combined.
- Peel and cut the apple into bite-sized pieces. Add the coating flour to the apples and toss until coated.
- Pour coated apples into batter and fold until evenly dispersed.
- Use a ladle and fill use muffin cup about ¾ full with the batter.
- Bake in your preheated oven for 23-25 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Allow muffins to cool in the pan for about 15 minutes before removing and allowing to cool on a wire rack for another 15 minutes.