• Jenn

Apple Pumpkin Muffins

The weather is starting to cool and the leaves are changing color here in Wisconsin. Baking becomes more abundant as the cooling weather comes. I love pumpkin and apples which are in abundance! From local farms to farmers markets to the grocery store. Which just means this time of year I’m making all kinds of yummy treats with both. I created these Apple Pumpkin Muffins for a teachers’ breakfast at my children’s school. My family found them and loved them. So I had to bake 2 more batches, which I was happy to do.

Let’s get to baking!

Ingredients

  1. 2 cups all-purpose flour, or 2¼ cups pastry flour, sifted

  2. ½ cup brown sugar

  3. ½ cup white sugar

  4. 1 Tbsp baking powder

  5. ½ tsp cinnamon, all spice and salt

  6. 1 ¼ cup Pumpkin Puree

  7. 1 tsp pure vanilla extract

  8. 2 cups chopped apples (this is about 2 average size apples, cube them about 1/2 inch in size)

  9. 1 large egg (or 2 medium)

  10. 4 Tbsp butter (½ stick) at room temperature

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: This should make about 24 muffins.

Start by pre-heating your oven at 400°

In a bowl mix together the butter and sugar. Next, add the vanilla extract, pumpkin puree and the egg. Mix all that together and set aside.

Next, in a separate bowl whisk together the flour, baking powder, cinnamon, all spice and salt.

Then mix everything together with a spoon the butter mixture and the dry ingredients. Only stir enough that you no longer see the white from the dry ingredients. Over mixing is what will cause your muffins to be dry and (sometimes) hard. Then, add the apples at the end and mix just enough so that the apples are covered in the batter.

Spray or butter & flour your muffin tin and fill the tin about 3/4 full.

Place the tin in the oven and bake for 15 min or when you poke them with a toothpick, the pick comes out clean.

Let them cool on a cooling rack

Pour a glass of milk and enjoy!

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I can’t wait to see how your amazing Apple Pumpkin Muffins turned out! I always love seeing friends and family come together, especially with food!


Print

Apple Pumpkin Muffins

These apple pumpkin muffins are a perfect fall treat for home, work, bake sales, teacher appreciation or just because!

Ingredients

  1. 2 cups all-purpose flour or 2¼ cups pastry flour, sifted

  2. ½ cup brown sugar

  3. ½ cup white sugar

  4. 1 Tbsp baking powder

  5. ½ tsp cinnamon

  6. ½ tsp all spice

  7. ½ tsp salt

  8. 1 ¼ cup Pumpkin Puree

  9. 1 tsp pure vanilla extract

  10. 2 cups chopped apples this is about 2 average size apples, cube them about 1/2 inch in size

  11. 1 large egg or 2 medium4 Tbsp butter (½ sticat room temperature

Instructions

Start by pre-heating your oven at 400°.

In a bowl mix together the butter and sugar. Then add the vanilla extract, pumpkin puree and the egg. Mix all that together and set aside.

In a separate bowl whisk together the flour, baking powder, cinnamon, all spice and salt.

Mix together with a spoon the butter mixture and the dry ingredients. Only stir enough that you no longer see the white from the dry ingredients. Over mixing is what will cause your muffins to be dry and (sometimehard. Add the apples at the end and mix just enough so that the apples are covered in the batter.

Spray or butter & flour your muffin tin and fill the tin about 3/4 full.

Place the tin in the oven and bake for 15 min or until, when you poke a toothpick in it, the pick comes out clean.

Place them on a cooling rack and let them cool. Pour a glass of milk and enjoy!

Share this:

  1. Click to share on Twitter (Opens in new window)

  2. Click to share on Pinterest (Opens in new window)

  3. Click to share on Facebook (Opens in new window)

  4. Click to print (Opens in new window)

  5. Click to share on LinkedIn (Opens in new window)

#muffins #bakedgoods #Fall #apple #pumpkin

0 views

608-658-3338

©2014–2020, The Smith Country; Smith Country LLC | Jenn Smith. All rights reserved.