Recipe: Apple Pumpkin Muffins

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It’s FALL!!!!!!!

The weather is starting to cool and the leaves are changing color here in Wisconsin. As baking in my house becomes more abundant, thanks to the cooling weather, I can’t help but start experimenting.

I love pumpkin and apples and RIGHT NOW they are in abundance! From local farms to farmers’ markets to grocery stores. This just means this is the perfect time to make (and create) all kinds of yummy treats with both. Today it’s Apple Pumpkin Muffins.

These pumpkin muffins wouldn’t be complete without plenty of warming spices, like cinnamon, clove, ginger, and nutmeg. Fun fact… most of that “pumpkin spice” flavor comes from the spice, not the pumpkin!

The Best Fall Muffins

Five reasons to love this pumpkin-apple muffin recipe:

1. These muffins are going to make your house smell better than any candle ever could
2. They’re made with all the good stuff, butter, pumpkin, apples everything to make you want to frolic about in an orchard with plaid and jeans on.
3. They bake faster than bread would.
4. These muffins feature a few of your favorite warming spices so they taste like your favorite fall latte.
5. They’re a crowd please for sure, and offer no nuts, so they’re nut allergy friendly.

Some Keys to Success

How to Stir Your Batter

This muffin batter is simple and doesn’t need a ton of elbow grease to stir together. Stirring/mixing it by hand is definitely the way to make these muffins. Why? Whipping your batter with a machine (yes even your hand mixer) will make the flour’s gluten protein too strong, yielding tough (maybe even hard) muffins.

I know it can be tempting to use a stand mixer or hand mixer when it’s within reach, but please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins every time.

ENJOY and Share!

Let me know what you thought of these apple pumpkin muffins! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Apple Pumpkin Muffins

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• Total Time: 1 hour 5 minutes
• Yield: 24 muffins 1x

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Description

These apple pumpkin muffins are a perfect fall treat for home, work, bake sales, teacher appreciation or just because!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour or 2 1/4 cups pastry flour (sifted)
• 1 Tbsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/4 cup Pumpkin Puree
• 1 tsp pure vanilla extract
• 2 cups Pink Lady Apples (about 2 average size apples (or 10.5 oz in total weight). Cubed into 1/4-inch pieces, keeping the skin on.)
• 1 large egg
• 4 Tbsp butter (1/2 stick at room temperature)

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Instructions

1. Start by pre-heating your oven at 400° F and prepping your muffin pan by either using a non-stick spray, butter & flour, or muffin/cupcake liners.
2. In a medium size bowl, mix together the butter and sugar until it is a crumbly mixture.
3. Next, add the vanilla extract, pumpkin puree, and egg. Mix all that together and set it aside.
4. In a separate small bowl whisk together the flour, baking powder, cinnamon, allspice, and salt.
5. Then with a spoon/spatula mix together the butter mixture and the dry ingredients. Mix just enough that the white from the dry ingredients no longer shows and the batter is one dark orange color. Over mixing is what will cause your muffins to be dry and (sometimes) hard.
6. Add the apples at the end and fold them into the batter just enough so that the apples are covered.
7. Using a 3 Tablespoon Cookie Scoop (or a spoon), fill the muffin pan/liners about 3/4 full with the batter.
8. Place the muffin pan in the oven and bake for 15 minutes or until a toothpick poked in the center comes out clean.
9. Carefully take the muffins out of the pan, and let them cool on a cooling rack.

Notes

Some Keys to Success

How to Stir Your Batter

This muffin batter is simple and doesn’t need a ton of elbow grease to stir together. Stirring/mixing it by hand is definitely the way to make these muffins. Why? Whipping your batter with a machine (yes even your hand mixer) will make the flour’s gluten protein too strong, yielding tough (maybe even hard) muffins.

I know it can be tempting to use a stand mixer or hand mixer when it’s within reach, but please don’t! Follow the instructions and you’ll end up with light, fluffy muffins every time.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Breakfast, brunch, Snack
• Cuisine: American

Nutrition

• Calories: 101
• Sugar: 10
• Sodium: 121
• Fat: 2
• Saturated Fat: 1
• Carbohydrates: 19
• Fiber: 1
• Protein: 2
• Cholesterol: 12

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©Photo, Prop Styling, and Food Styling by Jenn Smith

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