These Pumpkin Apple Cinnamon Muffins are warm and cozy treats perfect for fall. With sweet apples and spicy cinnamon mixed in fluffy pumpkin batter, they’re a delicious breakfast or snack!
Honestly, I love how my kitchen smells while these bake! It’s like a warm hug from autumn. 🍂 I always enjoy them fresh out of the oven, topped with a little butter—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, providing structure. You can substitute with whole wheat flour for a nuttier flavor, or use gluten-free flour if you’re avoiding gluten.
Pumpkin Puree: Canned pumpkin is best for consistency. Fresh pumpkin works well too, just steam and puree it first. If you’re out of pumpkin, you can swap it for applesauce for a slightly different flavor and texture.
Apples: I recommend Granny Smith for their tartness that balances the sweetness. Gala or Fuji are also great choices. You can even use canned apples if you don’t have fresh ones on hand.
Vegetable Oil: While I like vegetable oil for its neutral flavor, you can substitute with melted coconut oil or unsweetened apple sauce to cut calories or add a hint of coconut flavor.
Spices: The cinnamon and nutmeg are essential for warmth. If you like a spicier kick, add a pinch of ginger or allspice. You can also use pumpkin pie spice as a substitute for the cinnamon and nutmeg mix.
How Do I Ensure My Muffins Rise and Stay Moist?
Proper mixing and baking are key! Start by not overmixing the batter; combine just until you see no dry flour. This avoids tough muffins. Let’s break it down:
- Mix dry ingredients separately from wet to evenly distribute the leavening agents.
- Incorporate the wet into the dry gently—think folding, not stirring.
- Fill muffin cups to about 3/4 full. This gives them room to rise without spilling over.
- Keep an eye on the baking time; start checking at 20 minutes with a toothpick for that perfect bake.
Trust me, these tips will help you achieve moist, fluffy muffins every time! Enjoy baking!
How to Make Pumpkin Apple Cinnamon Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (such as Gala or Granny Smith)
- 1/4 cup milk (or as needed for consistency)
- Optional: 1/3 cup chopped nuts or rolled oats for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus an additional 20-25 minutes for baking. So in total, set aside about 45-55 minutes from mixing to enjoying these delicious muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C). Prepare a muffin pan by greasing it or lining it with paper liners to make it easy to remove the muffins later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves. This gives your muffins a warm, spicy flavor!
3. Prepare the Wet Ingredients:
In another bowl, mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until everything is well combined and smooth. This blend is what makes your muffins moist!
4. Combine Ingredients:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently stir just until blended. Remember, it’s okay if the batter is a little lumpy—overmixing can make your muffins tough!
5. Add Apples and Adjust Consistency:
Now fold in the finely chopped apples. If your batter looks too thick, add a splash of milk until you reach a thick but scoopable consistency.
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, evenly divide the batter into the prepared muffin cups, filling each about 3/4 full. This allows room for them to rise without overflowing.
7. Add Toppings (Optional):
If you’d like, sprinkle some chopped nuts or rolled oats over the tops for a crunchy texture. It adds a lovely touch!
8. Bake:
Pop the muffins into your preheated oven and bake for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
Once baked, let them cool in the pan for about 5 minutes, then transfer the muffins to a wire rack to cool completely. Enjoy these cozy muffins with a cup of tea or coffee!
These Pumpkin Apple Cinnamon Muffins are perfect for breakfast or as a delightful snack. Happy baking!
Can I Substitute the Apples in This Recipe?
Absolutely! If you don’t have fresh apples, you can use applesauce or other fruits like pears or shredded zucchini for a different flavor and moisture. Just keep in mind to adjust the sugar accordingly since applesauce is sweeter.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give your muffins a heartier texture and more nutrients. Just note that the muffins may be denser, so you might want to add an extra tablespoon of milk to keep them moist.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed plastic bag for up to 3 months. Just thaw overnight in the fridge and warm them up before serving!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). You can also use a non-dairy milk instead of regular milk.
