Pumpkin Apple Muffins
Perfect for fall these Pumpkin Apple Muffins are delicious! Chewy, moist and studded with apple, these are the ultimate fall muffins.
Equipment
- muffin pan
Ingredients
- 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
Instructions
- 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.