Pumpkin Apple Muffins are a perfect fall breakfast or brunch. You won’t believe how moist and delicious they are! I got the recipe from a friend years ago, and they have been a family favorite ever since!
We had lots of snow last week. Lots. Nothing puts me more in a baking mood than a blizzard. I love how it warms up the house and makes it smell so wonderful. However, we were pretty much all sugared out because of Christmas, so I didn’t feel like making or eating treats. I made lots of bread and even tried a few recipes. I will be posting them later (well, my favorites anyway.) But first, a tried and true favorite.
A few of my boys would eat cereal for breakfast every day if I would let them. Even when it is cold and snowy outside. I, on the other hand, am not a big fan of cereal. I make up batches of muffins and store them in the freezer so I always have some on hand. Then I can just pop them in the microwave and have wonderful warm muffins even when I don’t have time to cook.
These muffins are one of my favorites. In addition to the healthy pumpkin, they are loaded with fruit and nuts. Sometimes I substitute wheat flour for some of the white flour to make them even more healthy. They are moist and wonderful!
RECIPE FOR PUMPKIN APPLE MUFFINS
Best Ever Apple Pumpkin Muffins
Moist and perfectly spiced pumpkin muffins loaded with craisins and chopped nuts.
Ingredients
- 2 1/2 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- dash cloves
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup canned pumpkin
- 1/4 cup applesauce
- 1/4 cup vegetable oil
- 2 eggs
- 2 cups diced apples
- 1/2 cup Craisins (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Spray two muffin pans with non stick cooking spray; set aside. Preheat oven to 350 degrees.
- Whisk together flour, sugar, cinnamon, nutmeg, cloves, ginger, salt, and baking soda in a large bowl.
- Peel and dice the apples.
- Mix pumpkin, applesauce, oil, and eggs in a small bowl.
- Add to dry ingredients with apples, craisins, and nuts.
- Fill prepare muffin cups.
- Bake at 350° for about 18 minutes.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 108mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 2g
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Is this recipe missing a liquid? I’m making it now and it seems extremely dry. Otherwise they smell tasty!
The only liquid is the applesauce, oil, egg, and pumpkin. The batter should be fairly stiff, but not dry. Hopefully they turned out for you!
Hi Kara
Asking the same question as Allison. They look nothing like the picture and they are very solid and lumpy. After 18 minutes not even cooked yet. Help?
Dyana
Sorry I”m just seeing your question Dyana. Cooking time varies with each oven, so you may just need to add more time. I hope they turned out though. Did you grate or chop your apples? With chopped apples they will be more lumpy, but they should still taste great!