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pumpkin apple muffins

Apple pumpkin muffins

Sapana Behl
Soft, cozy pumpkin apple muffins packed with warm cinnamon spice and fresh apples.An easy homemade recipe perfect for fall baking, breakfast, or a comforting snack.
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Course Cupcakes
Cuisine American

Equipment

Ingredients
  

  • ½ cup vegetable oil
  • 1 cup canned or cooked pumpkin, pureed
  • ½ teaspoon salt
  • 2 cups sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • 2 cups finely chopped peeled apples
  • 4 teaspoons cold butter
  • 2 ½ cups all-purpose flour

Instructions
 

  • In a bowl, add sugar,baking soda,flour and salt.
  • In another bowl, combine pumpkin and oil and butter. Add into dry ingredients just until moistened. Fold in apples.
  • Fill paper-lined muffin cups two-thirds full. Bake in a preheated oven at 350 degrees for 35-40 minutes or until golden brown.
  • Let them cool before serving.
  • Enjoy.

Notes

  • Apple choice: I like using sweet-tart apples like Fuji or Honeycrisp for extra flavor.
  • Pumpkin puree: Make sure you’re using pure pumpkin, not pumpkin pie filling.
  • Don’t overmix: Stirring too much can make muffins dense instead of fluffy.
  • Storage: Store in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well—just wrap individually and freeze for up to 2 months.
Keyword Apple Muffins, Apple Pumpkin Muffins
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!