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The combination of apples and pumpkin makes this recipe a perfect treat for cool autumn day. The muffins are great for breakfast or dessert. More Pumpkin Muffins »
Nutritional Facts 1 serving (1 each) equals 221 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 143 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Apple Pumpkin Muffins in Country August/September 1998, p51
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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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!
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
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.
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