It doesn't have to be Fall to enjoy these incredibly moist Pumpkin-Apple Muffins. Simple muffin recipes are my favorite to bake up when the family needs something fun for breakfast and snack time. Already this week, I've had to bake up two batches of this easy recipe. With the first muffin batch, I was sure that 17 muffins would cover us for three morning meals. They were so flavorful, sweet and spicy with a thick, moist consistency of good banana bread.
Well, I quickly baked them up before I got dinner started Monday evening. We ate them for dessert, for breakfast the next morning, and as snacks on Tuesday. Three survived the second morning. After all that, Charlie and the kids demanded more. So I baked a second batch before dinner Thursday night. Can you guess what happened? We ate them for dessert. Here we go, AGAIN.
HERE'S ALL IT TAKES
to make roughly 17 muffins
Streusel topping cut together in a small bowl
- 1/4 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Dry ingredients mixed together in a large mixing bowl.
- 2 medium red apples, peeled, cored and finely chopped
- 2 1/2 cups unbleached all-purpose flour
- 1 3/4 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients mixed in a medium bowl
- 1 1/4 cups Libby's Pure Pumpkin
- 2 large eggs or 1/2 cup egg whites
- 1/4 cup neutral tasting oil or applesauce
Heat oven to 350ºF. degrees. Coat bottom and sides of muffin cups with butter and refrigerate. Chilling the buttered pan aids in the baked good not sticking.
For the streusel topping: combine sugar, flour, and cinnamon in a small bowl. Cut in the butter with a fork until crumbly. Set aside.
To mix the muffin batter: bring together the finely chopped apple, flour, sugar, pumpkin pie spice, baking soda and salt in a large bowl.
In a medium bowl, combine the pumpkin, eggs, and oil.
Make a well in the dry ingredients bowl, and pour wet ingredients into the center. Fold and stir by hand, until the dry ingredients are absorbed by the wet ingredients. Try not to over-stir the batter.
Use an ice cream scoop to fill muffin cups 3/4 full. Sprinkle streusel over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire cooling rack and continuing cooling. Serve warm, or at room temperature.
My family is gobbling these up like Pac-Man eating all those yellow dots.
If you’re watching your sugar intake, you could leave off the streusel topping without taking away from the recipe.
And if you want, you could probably cut back the sugar in the batter down to 1 1/4 cups. The original recipe called for 2 cups, but that was too much for me. It’s still a sweet muffin with 1 3/4 cups sugar, but not overly sweet.
These are rockin’good muffins for anytime of the day.
Yet another great post
Thanks for that. I am loving your blog. Will sift through the other posts now. Thanks again.
I loved this! I made some for my boyfriend who in turn took them to work. I heard about how wonderful they were for days from several people. Even my boyfriend who thinks I can’t cook kept talking about them. However, he had one request… making them with chocolate chips instead of apples. So, I am going to tweak it a little and try pumpkin chocolate chip muffins.
Yeaaaah, Whitney! I’m so glad this recipe worked out for you. Let me know how the chocolate chips turns out. I would go with using mini-chocolate chips to keep the chocolate from overpowering the pumpkin taste in the muffin.