• Jenn

Apple Pumpkin Muffins

Updated: Sep 28


It's FALL!!!!!!!


The weather is starting to cool and the leaves are changing color here in Wisconsin. As baking in my house becomes more abundant, thanks to the cooling weather, I can't help but to start experimenting.


I love pumpkin and apples and RIGHT NOW they are in abundance! From local farms to farmers markets to the grocery stores. Which just means this is the perfect time to make (and create) 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, tried a couple and loved them! So much so, that I had to bake 2 more batches. Good think I like making food. hahaha.





OK, Some Details before we get started...


Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: This should make about 24 muffins.




Now, Let’s Get to Baking!


Ingredients

  • 2 cups all-purpose flour, or 2¼ cups pastry flour, sifted

  • 1 Tbsp baking powder

  • ½ tsp cinnamon, all spice and salt

  • ½ cup brown sugar

  • ½ cup white sugar

  • 1.5 cup Pumpkin Puree

  • 1 tsp pure vanilla extract

  • 2 cups or 10.5 oz chopped apples (this is about 2 average size apples, cube them about 1/4 inch in size) skin on. I personally prefer to use honey crisp or golden delicious, but granny smith would work too. Just make sure it's a good baking apple or you'll have mushy apples and muffins.

  • 1 large egg

  • 4 Tbsp butter (½ stick) at room temperature




Instructions


1. Start by pre-heating your oven at 400°


2. In a bowl mix together the butter and sugar until it's i nice crumbly mixture.



3. Next, add the vanilla extract, pumpkin puree and the egg. Mix all that together and set aside.




4. Next, in a separate put in flour, baking powder, cinnamon, all spice and salt. Now sift together.




5. 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.




6. Then, add the apples at the end and mix just enough so that the apples are covered in the batter.

Apples added to the pumpkin muffin mixture.


7. Spray, butter & flour, or user liners in your muffin tin and fill the tin about 3/4 full.

This is a nice thick muffin mix. So it's easy to scoop out.

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


9. Let them cool on a cooling rack


10. Pour a glass of milk, mug of hot apple cider, cup of tea or a cup of coffee and enjoy!




ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry!

I love seeing friends and family come together over a special meal and fun food.











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