Pumpkin apple muffins are wonderfully moist and packed with the cozy flavors of fall. Made with pumpkin puree and shredded apples, they feature a delightful streusel topping. These muffins are perfect for breakfast, brunch, or even a sweet dessert!
WHAT TYPE OF APPLE CAN I USE?
You can use nearly any type of fresh apple in these muffins. Granny Smith, Fuji, Braeburn, or your favorite variety all work beautifully. Simply peel and grate the apple, and you’re all set!
HOW TO MAKE PUMPKIN APPLE MUFFINS
EQUIPMENT
- Muffin Tin
- Cooling Rack
- Large Mixing Bowl
- Grater
INGREDIENTS
For the Muffins:
- 2 ½ cups flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup grated apple (peeled and cored)
For the Topping:
- ½ cup brown sugar
- ¼ cup flour
- 2 tablespoons melted butter
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, and vegetable oil.
- Combine Mixtures: Add the pumpkin mixture to the flour mixture and stir until just combined. Gently fold in the grated apple.
- Prepare Muffin Tin: Scoop the batter into muffin tins lined with paper liners or lightly sprayed with non-stick spray.
- Make the Topping: In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter. The mixture may be lumpy, but ensure all the flour is incorporated.
- Add Topping: Sprinkle the topping over the muffin batter.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool slightly in the tin before transferring them to a cooling rack.
NOTES
- Ensure your oven is fully preheated; using an oven thermometer can help verify the temperature.
- Avoid overmixing the batter to prevent tough muffins; stir just until combined.
- An ice cream scoop is handy for portioning the batter evenly.
- The topping is optional if you prefer to skip it!
WHAT TYPE OF APPLE CAN I USE?
Nearly any fresh apple works perfectly in these muffins. Whether you choose Granny Smith, Fuji, Braeburn, or your personal favorite, just peel and grate the apple, and you’re ready to bake!
