These Pumpkin Apple Cinnamon Muffins are soft, sweet, and packed with flavor! Made with fresh apples and warm spices, they’re perfect for breakfast or a snack.
If you love the cozy smell of cinnamon while baking, you’re in for a treat! I enjoy having these muffins warm with a bit of butter—it’s like a hug in food form! 🧡
Key Ingredients & Substitutions
All-Purpose Flour: This provides structure to the muffins. If you’re looking for a gluten-free option, try using a 1:1 gluten-free baking blend.
Pumpkin Puree: Canned pumpkin puree is easy and convenient. If you have fresh pumpkin, you can blend it after cooking. Sweet potato or butternut squash makes a tasty substitute as well!
Granulated Sugar and Brown Sugar: Both sugars add sweetness, but you can use coconut sugar or honey if you want a healthier option. Just remember to adjust the liquids in the recipe accordingly.
Vegetable Oil: This keeps the muffins moist. You can swap it with melted butter or applesauce for a lighter version.
Apples: Granny Smith apples are great for a tart contrast. If you prefer sweeter muffins, use Fuji or Honeycrisp apples. Dried fruit could also work in a pinch!
How Do I Ensure My Muffins Rise Perfectly?
Getting muffins to rise can sometimes be tricky! Here are some tips to avoid dense muffins:
- Make sure your baking soda and baking powder are fresh; old leavening agents can lead to flat muffins.
- Don’t overmix the batter. Just combine wet and dry ingredients until you don’t see any flour. Lumps are okay!
- Fill your muffin cups about 3/4 full. This allows them room to rise without overflowing.
- Preheat your oven properly; baking in a hot oven ensures a good rise as the muffins start baking immediately.
Following these tips should give you fluffy, delicious muffins every time! Enjoy your cozy baking moment!
Delicious Pumpkin Apple Cinnamon Muffins
Ingredients You’ll Need:
Basic Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Tasty Additions:
- 1 small apple, peeled and finely chopped (about 1 cup)
- 1/2 cup rolled oats (optional, for topping)
- Cinnamon sticks (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking. Altogether, you’ll need around 40-45 minutes to enjoy these delicious muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until they’re well combined. This ensures your muffins will have a lovely spice flavor throughout!
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and blended well. You’re making a lovely, sweet mixture here!
4. Combine Dry and Wet Ingredients:
Carefully add the wet mixture into the bowl with the dry ingredients. Gently fold them together until just combined—be sure not to overmix, as this can make the muffins dense!
5. Add Apples:
Now, fold in the finely chopped apple pieces. They’ll add a fantastic burst of flavor and sweetness to your muffins!
6. Fill the Muffin Tin:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If you’d like, sprinkle the tops with rolled oats for extra texture and flavor!
7. Bake:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean when they’re ready!
8. Cool and Garnish:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Optionally, you can garnish each muffin with a cinnamon stick for that cozy finish when serving!
These muffins are wonderfully moist and bursting with the sweet and warm flavors of pumpkin, apple, and cinnamon. Perfect for chilly mornings or whenever you need a comforting treat. Enjoy! 🍏🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that the muffins may be denser and have a nuttier flavor. For a lighter texture, consider using half whole wheat flour and half all-purpose flour.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. To freeze, wrap them tightly in plastic wrap and place them in a freezer bag.
Can I Add Nuts or Other Mix-Ins?
Yes! Feel free to add chopped nuts like walnuts or pecans for an extra crunch, or even chocolate chips for a sweeter treat. Just mix them in with the chopped apples before filling the muffin cups!
What Should I Do If I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with unsweetened applesauce, mashed banana, or even pureed sweet potato. Each option will impart a slightly different flavor, but the muffins will still be delicious!