Pumpkin Muffins With Apples & Spices
These Pumpkin Muffins with Apples and Spices. are a combination rich flavor of pumpkin, the sweetness of apples, and the warm embrace of spices
Servings: 12 pieces
Equipment
- Mixing Bowls
- Muffin Pan
- Cookie Scoop
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups diced apples
Instructions
- Heat your oven to 350°F (175°C). Put paper liners in a muffin pan or lightly grease them.
- In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Slowly add the dry mix to the wet mix. Don't mix too much, just until it's all together.
- Put the diced apples in the batter and mix gently.
- Use a cookie scoop or spoon to put the batter evenly in the muffin cups. Fill them about ⅔ full.
- Bake for 18-20 minutes until a toothpick you stick in the muffins comes out clean.
- Let the muffins cool in the pan for a bit. Then, put them on a wire rack to cool down more.
Notes
Substitutions
- If you don't have pumpkin puree, you can use butternut squash puree.
- Instead of vegetable oil, you can use melted coconut oil or unsweetened applesauce.
- Add chopped nuts like pecans or walnuts for some crunch.
- If you like, throw in chocolate chips or dried cranberries for extra sweetness.
- Measure flour by spooning it into the cup and leveling it.
- For a bakery-style shape, start baking at a higher temperature (400°F/200°C) for 5 minutes, then lower it.
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- Keep muffins at room temperature in an airtight container for up to 3 days.
- Freeze them individually wrapped in plastic wrap and a freezer-safe bag for a couple of months.