Apple Pumpkin Muffins Recipe
- 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
- 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.
1 each: 221 calories, 7g fat (1g saturated fat), 24mg cholesterol, 143mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 3g protein.
Reviews for Apple Pumpkin Muffins
"I used whole wheat flour, cut the sugar to 1 cup, used Greek yogurt instead of oil, used 3 cups of apples, added a few raisins. I was surprised with the long cooking time, but it is perfect.Good muffins, although I still find them quite sweet, likely from the additional fruit. My family is quite happy with them."
"Followed recipe exactly, down to the cooking time, and they turned out perfect! So delicious. Nice, full, round shape; moist, but fluffy texture. They only thing I wish I'd done differently--as another reviewer also mentioned--was be a bit more generous with the apples (I didn't actually measure those). I might also try adding some clove spice next time too."
"Moist and delicious... Especially right out of the oven, but still great when cooled."
"A good flavor combination, very moist and pretty easy to make. Be generous with the apples. I wished that I had added more. I also added a few dashes of ground cloves. Smells so good!"
"These are delicious. When I was mixing them, I thought it was going to be way too dry, but it turned out not to be. These are moist and very flavorful. A few changes I made were adding 1 and a half cups of sugar rather than 2, it seemed like too much but sprinkled the tops with sugar in the raw. I used 1 cup of whole wheat flour, and couldn't find any nutmeg in my cupboard so I used pumpkin pie spice."
"Delicious....and leaves the house smelling yummy too! Will make again FOR SURE"
"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."
"These are great!! I baked them in x-large muffin pans and a mini muffin pan."
"moist and delicious!"
"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."
"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."
"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."
"Needs a Brown sugar mix on top. My son in-law can't stand cooked apple but he liked these"
"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."
"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."
"these were really good"
"Fast, easy and delicious...Could add raisins and/or chopped walnuts."
"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!"
"I made it just how it says and it was so good! Next time I think I'll try some of the suggestions mentioned"
"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!"
"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."
"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!"
"I forgot to say I also replaced half white flour with wheat flour"
"these r really good i still used half applesauce half oil"
"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."
"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."
"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."
"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!"
"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."
"Really good! My kids and my husband liked them too!"
"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."
"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!"
"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"