Apple Pumpkin Muffins
Delicious and moist apple pumpkin muffins, perfect for a fall breakfast or snack. Packed with seasonal flavors and easy to make!
Prep
: 10
Total
: 25 minutes
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoons nutmeg
- 0.25 teaspoons cloves
- 1 teaspoon salt
Wet Ingredients
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup vegetable oil
- 0.5 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup diced apples like Gala or Honeycrisp
- 0.5 cup chopped pecans optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.2.5 cups all-purpose flour
- In a separate medium bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.2.5 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the diced apples and chopped pecans (if using).2.5 cups all-purpose flour
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.