These Pumpkin Apple Cinnamon Muffins are a tasty treat for any time of the day! They are moist and flavorful, filled with the goodness of pumpkin and sweet bits of apple.
Every bite is like a cozy hug! I love enjoying them warm with a cup of tea—perfect for those chilly mornings. Just try not to eat them all at once—you might just want to! 😉
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a good texture. You can substitute with whole wheat flour for a healthier option, but the muffins may be denser.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If you don’t have canned, you can roast and puree fresh pumpkin instead.
Apples: I recommend using tart apples like Granny Smith or Honeycrisp for a nice contrast to the sweetness. If apples aren’t available, try diced pears as a tasty substitute.
Nuts: I often add walnuts for crunch. However, if you have nut allergies, simply leave them out or replace them with chocolate chips for a fun twist!
How Do I Ensure My Muffins Turn Out Soft and Moist?
Getting the right texture in your muffins is all about the mixing method. Overmixing can lead to dense muffins. Here’s how to avoid that:
- Mix the dry ingredients and wet ingredients separately before combining them. This helps maintain a light and airy texture.
- Fold the wet into the dry with a gentle hand. Stop mixing once you see no dry flour.
- Make sure not to overfill the muffin cups—filling them 3/4 full is best for rising.
By following these tips, your muffins will come out soft and delightful! Enjoy every bite!
Delicious Pumpkin Apple Cinnamon Muffins
Ingredients for Your Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apple (such as Granny Smith or Honeycrisp)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Time Estimate:
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake, so in less than an hour, you’ll have delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C). This is the perfect temperature for baking those lovely muffins. Line a 12-cup muffin tin with paper liners or give it a light spray with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger. Whisk these together until everything is well mixed.
3. Prepare the Wet Ingredients:
In another bowl, combine 1 cup of pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, 1/2 cup vegetable oil (or melted butter), and 1 teaspoon vanilla extract. Beat these together until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until everything is combined—be careful not to overmix! A few lumps are okay.
5. Add Apples and Nuts:
Fold in 1 cup of diced apples and 1/2 cup of nuts (if you’re using them). Make sure they’re evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each one about 3/4 full to allow for rising.
7. Bake Your Muffins:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin—if it comes out clean, they’re ready!
8. Cool and Enjoy:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can enjoy them warm or at room temperature!
These muffins make a fantastic breakfast or snack, especially when paired with a cozy cup of tea or coffee. Enjoy every delicious bite!
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and puree it until smooth. Just make sure it’s well-drained to avoid excess moisture in the muffins.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Use Different Types of Apples?
Yes! While Granny Smith or Honeycrisp apples are recommended for balance, you can use any type of apple you prefer. Just remember that sweeter apples may make the muffins a bit sweeter overall.
What If I Don’t Have Baking Powder?
If you’re out of baking powder, you can make a homemade substitute using 1/4 teaspoon of baking soda plus 1/2 teaspoon of vinegar or lemon juice for every teaspoon of baking powder needed in the recipe. Just add it to the wet ingredients!