These Pumpkin Apple Cinnamon Muffins are a warm hug in every bite! With pumpkin puree, sweet apples, and a sprinkle of cinnamon, they’re cozy and perfect for fall.
I love how these muffins make my kitchen smell amazing while baking. There’s nothing like enjoying them fresh out of the oven with a cup of tea—bliss! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin for convenience, but fresh pumpkin gives a lovely flavor. If you’re in a pinch, butternut squash puree works well too!
Apples: I recommend Granny Smith for their tartness, which balances the sweetness. If you want it sweeter, Fuji or Honeycrisp are great alternatives.
Flour: All-purpose flour is perfect for texture. If you’re gluten-free, you can use a 1:1 gluten-free flour blend, making sure it contains xanthan gum.
Butter vs. Oil: I prefer using melted butter for a richer taste, but vegetable oil keeps the muffins moist. You can also use coconut oil for a subtle zip!
How Do You Get the Muffins to Rise Just Right?
Getting the muffins to rise beautifully relies on the right leavening balance! Here’s what to keep in mind:
- Make sure your baking powder and baking soda are fresh. Old leaveners can lead to dense muffins.
- Don’t overmix the batter after adding the dry ingredients to the wet ones; it’s okay if there are a few lumps.
- Fill the muffin tin only about ¾ full to give room for rising without spilling.
Following these tips will help you achieve soft, fluffy muffins that you and your loved ones will enjoy. Happy baking!
How to Make Pumpkin Apple Cinnamon Muffins
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ¼ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup peeled and finely chopped apple (such as Granny Smith or Fuji)
- Optional topping: 1 tbsp sugar mixed with ½ tsp cinnamon for sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20–25 minutes to bake, plus a few minutes for cooling. So, in total, you’re looking at around 40–50 minutes to enjoy your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step, as it helps your muffins rise properly! Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if you’re using them), and salt. Mixing the dry ingredients first ensures even distribution of the leaveners for fluffy muffins.
3. Prepare the Wet Mixture:
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk until everything is smooth and well blended. The pumpkin adds moisture, flavor, and nutrition!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently fold them together using a spatula until just combined. It’s okay if there are a few lumps; just be careful not to overmix, or the muffins could turn out dense.
5. Add the Apples:
Fold in your chopped apples, ensuring they’re evenly distributed throughout the batter. The apples will add a nice sweetness and texture to every bite!
6. Fill the Muffin Cups:
Scoop the batter into your prepared muffin cups, filling each about ¾ full. This allows enough room for them to rise without overflowing.
7. Add the Topping:
If you’d like a little extra sweetness and flavor, sprinkle the cinnamon sugar topping over each muffin before baking.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean, with just a few crumbs attached.
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, and consider pairing with a cozy cup of tea or coffee.
These delightful muffins can be stored in an airtight container for a few days or frozen for longer storage. Enjoy your baking adventure!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. Using fresh pumpkin gives a wonderful flavor, but canned pumpkin is super convenient and works just as well.
Can I Use Different Types of Apples?
Yes! Granny Smith apples provide a tart contrast to the sweetness of the muffins, while sweeter varieties like Fuji or Honeycrisp work beautifully too. Feel free to choose based on your taste preference!
How Should I Store Leftover Muffins?
Store unused muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months. Just thaw at room temperature when you’re ready to eat!
Can I Make These Muffins Vegan?
Yes! Substitute the eggs with a flaxseed meal or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg), and replace the milk with a plant-based alternative like almond or oat milk for a vegan version.
