These Pumpkin Apple Cinnamon Muffins are soft, fluffy, and full of cozy flavors! With pumpkin puree, juicy apples, and a hint of cinnamon, they’re perfect for any time of day.
They’re like little hugs in muffin form. I love having one with my morning coffee or as a sweet treat later. Trust me, you can’t eat just one! 🍏🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can use a gluten-free flour blend that is designed for baking.
Pumpkin Puree: Canned pumpkin is convenient and perfect. If you prefer fresh, you can cook and puree your own pumpkin. Just avoid using pumpkin pie filling as it’s sweetened and spiced.
Apples: I like using sweet varieties like Gala or Honeycrisp for a lovely contrast to the spices. If you want a bit more tartness, a Granny Smith would be a great choice.
Vegetable Oil: This keeps muffins moist. If you want a healthier alternative, applesauce can replace half or all of the oil. You could also use melted butter for added flavor.
How Do I Ensure My Muffins Are Fluffy and Not Tough?
Mixing the batter properly is key to fluffy muffins. Overmixing can lead to dense muffins. Here’s how to do it right:
- Mix your dry ingredients separately and your wet ingredients separately before combining them.
- When you combine the wet and dry mixtures, stir gently until just combined. It’s okay if there are small lumps!
- After folding in the apples, be careful not to overmix again; just a few gentle folds will do the trick.
How to Make Pumpkin Apple Cinnamon Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Additional Ingredient:
- 1 cup peeled and diced apple (such as Gala or Honeycrisp)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 20-25 minutes for baking. Allow a little extra time for cooling, and you’ll have delicious muffins ready to enjoy in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins rise perfectly. While it heats up, you can prepare your muffin tin by lining it with paper liners or greasing it well. This will help prevent sticking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, ginger) until everything is well combined. This step is essential to ensure that the baking soda and spices are evenly distributed in your muffins.
3. Combine the Wet Ingredients:
In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until the mixture is smooth and creamy. This is the sweet, flavorful base of your muffins!
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl of dry ingredients. Stir gently just until everything is combined; it’s fine if the batter is a little lumpy. Overmixing can lead to tough muffins, so be careful!
5. Fold in the Apples:
Gently fold the diced apples into the batter. This adds sweetness and texture. You want the apples evenly distributed, so take your time but keep it gentle.
6. Fill the Muffin Cups:
Spoon the batter into your prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Pop your muffin tin into the preheated oven. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cooling Time:
Once they’re done baking, 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. This prevents them from becoming soggy on the bottom.
9. Serve and Enjoy:
These muffins are delightful served warm or at room temperature. Pair them with a nice cup of coffee or tea for a cozy snack. Enjoy your homemade Pumpkin Apple Cinnamon Muffins!
Can I Use Fresh Apples Instead of Canned or Frozen?
Absolutely! Fresh apples add great texture and flavor. Just make sure to peel and dice them into small pieces for even distribution in the muffins.
Can I Substitute the Vegetable Oil?
Yes! You can use melted coconut oil or even unsweetened applesauce for a lighter option. If you use applesauce, it will make the muffins a bit denser but still delicious!
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 refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing.
Can I Make These Muffins Vegan?
Yes! To make them vegan, substitute the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water equals one egg). Use a plant-based oil and ensure you select a non-dairy milk for extra moisture if needed.
