Apple Pumpkin Muffins Recipe

Reviewed on Nov. 04, 2012 by ctmom05

I just made a batch - smlled wonderful and tasted just as good.

I modified the recipe a teeny bit, mde half because I only wanted to end up with dozen. I still used 2 eggs. I also added a couple tbl of crushed walnuts to the streusel topping.

Reviewed on Oct. 28, 2012 by sarabella531

Oh, also, I used canned organic sweet potato instead of pumpkin, which may have made the difference. Pumpkin can be a little bland I think, but sweet potatoes are more flavorful naturally.

Reviewed on Oct. 28, 2012 by sarabella531

These are super easy and really delish. I reduced the sugar by about a half cup, and used half dark brown/half white. I sprinkled turbinado on top. Personally definitely would not double the spices as some have suggested. Most importantly though, DO NOT COOK FOR 30-35 MINUTES. Knowing muffins never take that long, I started watching them at about 20 and they were done between 20-25 mins.

Reviewed on Oct. 22, 2012 by manpabrown

Needs a Brown sugar mix on top. My son in-law can't stand cooked apple but he liked these

Reviewed on Oct. 16, 2012 by kbabe819

I made these for my Mom's Group but wasn't overly impressed. I made modifications as described by other reviewers (oatmeal, applesauce, increased spices) but overall I thought they were just ok. Very dense- didn't rise like a traditional muffin. So they looked little in the muffin cups (I ended up peeling all the cups off before I served them because I thought it looked better). The taste wasn't bad, but just not what worthy to be made again. I'll keep looking for a pumpkin muffin recipe.

Reviewed on Oct. 11, 2012 by LegalSec

Very moist and delicious, but I did make some changes. I used 2 cups of white whole wheat flour, 1 c. sugar, egg whites, applesauce for all of the oil and added pumpkin pie spice and some dried cranberries. Still tastes great without all of the extra fat.

Reviewed on Mar. 28, 2012 by MAZZI1989

these were really good

Reviewed on Mar. 17, 2012 by Sherry Schimm

Fast, easy and delicious...Could add raisins and/or chopped walnuts.

Reviewed on Nov. 09, 2011 by cookinfanatic25

This recipe is wonderful! Spicy, easy and hearty. I added 1 cup each of old fashioned rolled oats and raisins to add extra nutrition value and absolutely love the way it turned out. Very impressed!

Reviewed on Oct. 24, 2011 by eli05

I made it just how it says and it was so good! Next time I think I'll try some of the suggestions mentioned

Reviewed on Oct. 21, 2011 by cmac4161

The house smelled wonderful when I baked these muffins with a few adjustments. I used 1 cup each of whole wheat pastry and all purpose flour and 1/2 cup rolled oats. I reduced the sugar to 1 cup and used only 1/4 cup of canola oil and 1/4 cup applesauce instead of the 1/2 cup oil the recipe called for. Also, I took the advice of other reviewers and doubled the spices and added a pinch of ground cloves. By adding raisins to half the recipe and chopped pecans to the other half I was able to make 20 muffins from this recipe. They turned out tender and full of flavor. A perfect Fall muffin. Yum!

Reviewed on Oct. 13, 2011 by mfrances

I would not even consider putting 2 cups of sugar as I feel it was way too much. I cut it down to 1/2 cup & found that was enough for me. I would make them again but would add more cinnamon. I also, cut the oil in half using 1/4 cup canola oil & 1/4 cup applesauce. I add pecans as well.

Reviewed on Oct. 05, 2011 by ChefSML

Great recipe! I did add double, (or for the cinnamon i added triple) the spices. Much needed! Instead of the full 21/2 cups flour I substatuted a half a cup of oats, it gave it some more texture.

Got so many compliments on them! The words amazing and out of this world were used several times!

Reviewed on Oct. 02, 2011 by noony40

I forgot to say I also replaced half white flour with wheat flour

Reviewed on Oct. 02, 2011 by noony40

these r really good i still used half applesauce half oil

Reviewed on Nov. 28, 2010 by mtbike40

This one got three thumbs up this morning around the breakfast table. The mix of the pumpkin and the apples was delicious. The only thing that worries me is the 2 cups of sugar - oh my. Would definitely make them again.

Reviewed on Nov. 16, 2010 by renewisa40

I used my homemade pumpkin butter and reduced the sugar by half. Substituted half of the oil w/ the pumpkin butter and used Canola. Nice flavors.

Reviewed on Nov. 08, 2010 by krissysue2

These were great! I replaced half of the oil with applesauce and used 1 cup of wheat flour. I agree that 30 minutes is too long for these muffins to bake. Baked mine for 25.

Reviewed on Nov. 01, 2010 by FACSteacher

These were great! I substituted half the oil for applesauce and they were so moist. Delicious flavor combination of the apple and pumpkin. I ended up with 21 muffins so maybe mine weren't quiet as large but better to yield more than less!

Reviewed on Oct. 23, 2010 by cookiehatch

Delicious! I thought 30 minutes seemed like a long time to bake muffins so cut bake time to 25 minutes, and they were perfect! I don't usually like chopped apple in breads, but this is a great recipe.

Reviewed on Dec. 05, 2009 by mjlouk

Really good! My kids and my husband liked them too!

Reviewed on Nov. 22, 2009 by karlyoh

Mmmmm, mmmm, mmmm! That's the official review from my daughters.

I made these muffins with apples, with chocolate chips instead of apples, and plain. No matter what I did to them, they were very tasty. Possibly one of the best muffins that I've ever made.

Reviewed on Dec. 29, 2008 by sugarrae5

These are so good! I substitute applesauce for all the oil, and they are still delicious. My daughter requests these instead of cupcakes for her birthday snack at school. My kids gobble these up!

Reviewed on Feb. 15, 2008 by lydia_k

YUMMY! these are good and EASY ...i used 1/4 c. applesauce and 1/4 c. oil to make it a wee bit better, maybe next time i'll try whole wheat flour and more applesauce in