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.
Servings: 12 muffins
Calories: 226kcal
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)
Instructions
- 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.
Video
Notes
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.
Nutrition
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