Apple Pumpkin Muffins are the most seasonal and delicious breakfast treats for Fall. Tender, buttery, and spiced with a cinnamon topping.
The two most traditional desserts in the Autumn are Apple Pie and Pumpkin Pie. This recipe takes the iconic flavors from both recipes and bakes them into one delicious Breakfast Treat. It’s the perfect pick-me-up for a brisk Fall morning!
APPLE PUMPKIN MUFFINS
If you’re looking for a recipe to get you in the holiday spirit, these Pumpkin Apple Muffins are guaranteed to do the trick. Made with chopped apples, pumpkin puree, cinnamon, and Pumpkin Spice, they have all the flavors to get you in the mood for Thanksgiving.
Or, make Pumpkin Apple Muffins at the end of the season to use up any extra cans of Pumpkin Puree. No matter what time of year you make them, these delicious pumpkin treats are sure to be a hit! The sweetness of the streusel topping, warm spices, and tender muffins are the perfect combination. Enjoy warm muffins with a pot of freshly brewed coffee for the perfect, lazy weekend morning.
Apple Pumpkin Muffins are also great to make-ahead of time. They keep well in the freezer for up to 6 months. So, you can make a big batch, freeze them, and defrost a few muffins at a time. That way you have an easy homemade breakfast already prepared for several months.
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TIPS FOR MAKING APPLE PUMPKIN MUFFINS
- Prep: To get ready to make the Pumpkin Apple Muffins take a few minutes to preheat the oven, line your muffin tin with paper liners, and peel and chop the apples.
- Muffin batter: Add the pumpkin puree, egg, oil, sugar, and chopped apples to a large mixing bowl. Mix the ingredients together until they’re fully combined. Sift the dry ingredients directly into the wet ingredients, and whisk until the flour mixture is just combined in the muffin batter. Be careful not to overmix or the muffins will turn out dense.
- Scoop: To get even sized muffins, use a ¼ cup ice cream scoop to scoop the batter into each muffin cup.
- Streusel topping: In a separate bowl mash cold butter, sugar, flour, and cinnamon together with a fork. They’ll form into coarse crumbs. Sprinkle the streusel topping over the muffin batter.
- Bake: Bake the Apple Pumpkin Muffins for 18-20 minutes until a toothpick comes out clean.
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FREQUENTLY ASKED QUESTIONS
- Sweeteners: You can try different kinds of sweeteners in your muffins. Instead of white sugar try using brown sugar, maple syrup, honey, or coconut sugar.
- Flour: For a slightly healthier muffin recipe, replace the all-purpose flour with whole wheat flour. Or, if you need gluten-free Apple Pumpkin Muffins use oat flour, almond flour, or coconut flour.
- Mini muffins: Make the muffins into adorable, bite-sized treats by baking them in mini muffin tins. They’ll bake a little faster this way, so watch them while they’re in the oven.
- Mix-ins: For delicious add-ins try mixing in chocolate chips, chopped nuts, or dried fruit—like cranberries, apricots, or raisins.
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HOW TO STORE APPLE PUMPKIN MUFFINS
- Serve: Apple Pumpkin Muffins will stay good at room temperature for about 2 days. To keep them tender and moist, put them in a ziplock bag or another airtight container, and keep them in a dry, cool place.
- Store: After the muffins cool, you can also store them in the fridge. Put them in an airtight container to keep in the fridge for up to 1 week.
- Freeze: Or, you can seal and freeze the muffins for up to 6 months. Let them thaw in the fridge and then eat them cold or reheat them in the oven.
Apple Pumpkin Muffins:
- 1/2 cup canned pumpkin
- 1 large egg
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1 granny smith apple , cored, peeled, and chopped
- 1 1/4 cups flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter , softened
- 1/2 cup sugar
- 1/4 cup flour
- 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees.
- Line a 12 cup muffin tin with muffin liners.
- In a large bowl add the pumpkin puree, egg, oil, sugar, and apples and whisk until fully combined.
- Sift in the flour, pumpkin pie spice, baking soda, and salt to the bowl and whisk until just combined.
- Using a ¼ cup ice cream scoop, scoop the batter into each liner.
- To make the crumb topping mash the butter, sugar, flour, and cinnamon together and sprinkle over batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.