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

Apple Pumpkin Muffins Recipe

Read Reviews (26)
4.79 26
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.
More Pumpkin Muffins »
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 King Arthur Unbleached 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(26)

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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.

MY REVIEW
Reviewed Oct. 28, 2012

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.

MY REVIEW
Reviewed Oct. 28, 2012

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.

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