These Pumpkin Apple Cinnamon Muffins are a cozy treat, perfectly spiced with a warm touch of cinnamon. They’re soft, fluffy, and packed with pumpkin and apple goodness!
Every bite feels like a hug! I love having them with my morning coffee. They’re easy to whip up, making them great for breakfast or a snack. Who can resist a muffin, right? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but you can use whole wheat flour for a healthier option. If gluten-free is your thing, a gluten-free flour blend can replace it too.
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can make your own from roasted pumpkin. Just make sure it’s pure pumpkin and not pie filling!
Apples: Sweet apples like Fuji or Gala are perfect for these muffins. If you prefer, you can use tart apples like Granny Smith for a different flavor balance.
Oils: While vegetable oil gives a neutral flavor, melted coconut oil adds a slight sweetness. For a healthier option, try using applesauce in place of some oil.
Spices: Feel free to adjust the spices based on your taste. If you’re not a fan of cloves, you can leave them out or use pumpkin pie spice as a substitute.
How Do I Make the Perfect Muffin Texture?
To get those muffins just right, focus on your mixing technique. Mixing too much can lead to tough muffins, so keep it gentle!
- Mix wet and dry ingredients separately before combining.
- When adding the wet to the dry, stir until just combined. It’s okay if there are a few lumps!
- Be careful not to overmix—this keeps your muffins light and fluffy.
Remember, a little moisture is okay. The pumpkin and apples will keep them moist, so don’t worry if the batter looks a bit chunky. Happy baking!
How to Make Pumpkin Apple Cinnamon Muffins
Ingredients You’ll Need:
- 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 cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (preferably a sweet variety like Fuji or Gala)
- 1/4 cup oats (optional, for topping or mix-in)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 20-25 minutes for baking. After baking, let them cool for about 5 minutes in the pan before transferring them to a wire rack. So, in total, you’ll need about 45 minutes to have these delightful muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly. Line a muffin tin with paper liners or lightly grease it so the muffins don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined to help your muffins rise perfectly!
3. Combine the Wet Ingredients:
In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Beat everything together until it’s smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Remember, it’s okay if the batter has a few lumps; don’t overmix!
5. Add the Apples:
Fold in the finely chopped apples, mixing just until they’re evenly distributed in the batter. This adds a nice touch of fruity flavor to your muffins.
6. Fill the Muffin Cups:
Scoop the batter into your prepared muffin tin, filling each cup about 3/4 full. If you want, sprinkle a few oats on top for added texture and a rustic look.
7. Bake Them Up:
Place the muffin tin in the oven and bake for 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. These muffins are delicious warm or at room temperature—perfect for breakfast or as a snack!
Enjoy every delightful bite of these tender and moist muffins bursting with the fantastic flavors of pumpkin, apple, and cinnamon. Happy baking!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the muffins denser. You might want to add a little extra moisture if you go this route.
Can I Make These Muffins Vegan?
Absolutely! To make them vegan, replace the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg), and use a plant-based oil and non-dairy milk instead of the eggs and regular milk.
How to Store Leftovers?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a zip-top bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Add Other Mix-Ins?
Definitely! Feel free to add nuts, raisins, or even chocolate chips for an extra special touch. Just be mindful of the total volume so you don’t overcrowd the batter!