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PUMPKIN APPLE MUFFINS hero shot three quarter angle warm tones on white cloth
Olivia Farnsworth

Pumpkin Apple Muffins: Delicious Fall Baking Treat

Pumpkin Apple Muffins combine the warm flavors of Pumpkin Pie Muffins with the sweet crunch of Apple Cinnamon Muffins to create one of the best Fall Muffin Recipes. These muffins are easy to make, perfect for breakfast or a cozy dessert, and deliver all the seasonal goodness you crave.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 226
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree * not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil * melted
  • 1 small apple * finely diced (fugi or gala are great choices)

Method
 

  1. Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
  2. In a medium bowl, mix together the flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
  3. In a small bowl whisk together the eggs, pumpkin puree, vanilla extract, and melted coconut oil.
  4. Add the wet ingredients to the dry and whisk until well blended. Stir in the diced apple.
  5. Fill each paper liner ⅔rds of the way full with the batter.
  6. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  7. Allow to cool before serving.

Notes

  • You can use vegetable or canola oil in place of the coconut oil, if preferred. Be sure that your apple is finely diced. This is the best way to ensure that you will get plenty of sweet apple throughout your muffins. A Streusel Topping can also be added prior to baking for even more sweetness. Store muffins in an airtight container with a paper towel under them and one over them to absorb excess moisture. Use within 4 days. To freeze muffins, place them in a freezer bag or wrap them tightly in aluminum foil before placing them in the freezer. Use within 2-3 months for best results. ** Nutritional information is an estimate and may vary.