Pumpkin Apple Muffins
Get ready to savor the flavors of fall with these irresistible Pumpkin Apple Muffins! Perfectly moist and packed with seasonal ingredients, these muffins combine creamy pumpkin puree and sweet diced apple to create a delightful balance of warmth and freshness. Spiced with cinnamon, nutmeg, and a hint of ginger, each bite bursts with cozy autumnal goodness. Made with simple pantry staples and baked to fluffy perfection, they’re ideal for any occasion—whether as a comforting breakfast, a midday treat, or a grab-and-go snack. Ready in just 35 minutes, this easy muffin recipe captures the essence of fall while making your kitchen smell heavenly. Don’t miss out on these homemade favorites—perfect for sharing or enjoying all to yourself!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and diced (about 1 cup)
- 0.25 cup milk (any type)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, beat the eggs lightly, then stir in the pumpkin puree, melted butter, vanilla extract, and milk until the mixture is smooth.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the muffins dense.
Add the diced apple to the batter and fold it in just until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 528.3 g | 192% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 322.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 378 mg | 29% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
