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Apple Pumpkin Muffins combine all the flavors of Fall to create a delicious seasonal treat!
Fall hasn’t always been my favorite season. I was all about Summer in my younger days. It’s like you don’t even feel the heat when you’re younger. My kids have really made it clear how pathetic I have become. Now, I can only last a couple hours in the heat and I’m crawling back into the air conditioner. While I used to dread the return of the chill in the air, I welcome it with open arms now. And, all the wonderful feels the season brings!
I like being warm and cozy, wrapped in a blanket with a cup of hot tea! I drink Bigelow Tea all day, everyday! Bigelow Tea has been family owned for 3 generations. It is manufactured in the U.S with quality tea and ingredients that are packaged in foil packets to ensure freshness. I tea proudly by drinking Bigelow Tea!
There are so many varieties, but at this time of the year, and with this particular recipe, I really enjoy the Pumpkin Spice Black Tea! It gives me all those warm Fall feelings and just makes me happy! Isn’t it funny how that happens?
Visiting the local farm is another way I soak up all the wonderful things about the season! Visiting a pumpkin patch is a yearly tradition and apple-picking is a must. I’ve always loved homemade apple pie, apple sauce, and apple muffins!
I decided to combine a few Fall flavors and these Apple Pumpkin Muffins are the delicious result! You can enjoy them for a seasonal breakfast or dessert! The sweet, spicy scent of these muffins baking is reason enough to make them!
Apple Pumpkin Muffins
Preheat your oven to 350°F. Have all your ingredients out and ready to go. If you dice your apple ahead of time, be sure to sprinkle it with lemon juice to prevent browning. Line a standard muffin cup with paper liners.
In a medium bowl, mix together the flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
In a small bowl whisk together the eggs, pumpkin puree, vanilla extract, and melted coconut oil.
Add the wet ingredients to the dry and whisk until well blended. Stir in the diced apple.
Fill each muffin cup almost full with the batter.
Bake for 22-25 minutes.
Line a bowl or basket with a pretty towel and fill it with the muffins.
Pumpkin Apple Muffins
- 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)
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, mix together the flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a small bowl whisk together the eggs, pumpkin puree, vanilla extract, and melted coconut oil.
- Add the wet ingredients to the dry and whisk until well blended. Stir in the diced apple.
- Fill each paper liner ⅔rds of the way full with the batter.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow to cool before serving.
Tips and Techniques
- 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.
- 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.