Apple Pumpkin Muffins Recipe
Apple Pumpkin Muffins Recipe photo by Taste of Home

Apple Pumpkin Muffins Recipe

Publisher Photo
The combination of apples and pumpkin makes this recipe a perfect treat for cool autumn day. The muffins are great for breakfast or dessert. —Beth Knapp, Littleton, New Hampshire
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 18 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups finely chopped peeled tart apples

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.

Directions

  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Yield: 1-1/2 dozen.
Originally published as Apple Pumpkin Muffins in Country August/September 1998, p51

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.

Reviews for Apple Pumpkin Muffins

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 11, 2014

Delicious....and leaves the house smelling yummy too! Will make again FOR SURE

MY REVIEW
Reviewed Sep. 8, 2014

I am sure it was the elevation here in Colorado (I made as directed, w/o adding additional flour for altitude), but these muffins did not come out moist. In fact, sort of dry. :( Love the idea of pumpkin and apple though-fantastic combo for autumn, and the spices are just the right amount. Recipe made enough for 2 dozen regular size muffins too, which was fantastic.

MY REVIEW
Reviewed Jan. 4, 2014

These are great!! I baked them in x-large muffin pans and a mini muffin pan.

MY REVIEW
Reviewed Sep. 21, 2013

moist and delicious!

MY REVIEW
Reviewed Nov. 4, 2012

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.

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