Pumpkin Apple Muffins
Pumpkin Apple Muffins combine fall’s best flavors into one delicious seasonal recipe. These muffins are so easy to make and perfect for a quick breakfast or afternoon treat.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 226kcal
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.
** Nutritional information is an estimate and may vary.
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3225IU | Vitamin C: 1.4mg | Calcium: 17mg | Iron: 1.2mg