These Pumpkin Apple Cinnamon Muffins are the perfect blend of fall flavors! With tender pumpkin and chunks of juicy apple, they are super moist and flavorful.
Every bite is like a warm hug—just think cozy mornings and a little cinnamon sprinkle! I love enjoying these with my morning coffee; they make breakfast feel a bit special!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend. I’ve tried it, and it works well!
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Canned pumpkin is easy, but you can also use homemade pumpkin puree if you have some on hand.
Apples: Any variety works well, but I like using Granny Smith for a tart contrast to the sweetness. If you’re out of fresh apples, use unsweetened applesauce (about 1/2 cup). Just reduce the oil a bit.
Vegetable Oil or Butter: Vegetable oil keeps these muffins moist. If you prefer butter for flavor, melt it first. Coconut oil is also a great alternative for a subtle coconut taste.
How Do I Avoid Dense Muffins?
To keep these muffins light and fluffy, follow these tips during mixing:
- Mix dry ingredients separately from wet. This keeps the leavening agents active.
- Do not overmix when combining wet and dry. A few lumps in the batter are fine!
- Fill muffin cups only 3/4 full to allow for rising without overflowing.
Give your muffins room to breathe in the oven; it makes all the difference! Enjoy your baking!
How to Make Pumpkin Apple Cinnamon Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Other Ingredients:
- 1 medium apple, peeled and finely chopped or grated
- Optional: cinnamon sugar for topping (1 tablespoon sugar mixed with 1/2 teaspoon cinnamon)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll have to let the muffins cool a bit after baking, but you can usually enjoy them within an hour of starting!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or give the cups a light grease to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined to ensure even flavor!
3. Prepare the Wet Ingredients:
In a separate medium bowl, beat the eggs until fluffy. Then add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix everything together until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Gently stir everything together until just combined. Remember, it’s okay if the batter is slightly lumpy—overmixing can lead to dense muffins!
5. Add the Apple:
Fold in the chopped or grated apple until evenly distributed throughout the batter. This adds a lovely texture and flavor!
6. Fill the Muffin Cups:
Divide the batter among the muffin cups, filling each about 3/4 full. If you’re using the optional cinnamon sugar, sprinkle it on top now for some extra sweetness and a nice crunch.
7. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cooling Time:
Once done, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them stay moist on the inside.
9. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. Perfect for breakfast or a delicious snack. Enjoy your cozy pumpkin apple cinnamon muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast a sugar pumpkin until tender, then scoop out the flesh and blend until smooth. Make sure to measure one cup for this recipe. Just be aware that fresh pumpkin can vary in moisture levels, so the texture might differ slightly.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate for up to a week, or freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn!
Can I Substitute the Apple with Other Fruits?
Yes! While apple adds a lovely flavor and texture, you can substitute it with other fruits like pears or mashed bananas. Adjust the amount slightly if using bananas to avoid making the batter too wet. Enjoy experimenting!
What Can I Serve with These Muffins?
These muffins are delicious on their own, but you can enhance them with a spread of cream cheese or butter. They also pair perfectly with hot coffee, tea, or a pumpkin spice latte for a cozy breakfast treat!
