Introduction
Imagine the cozy spice of pumpkin bread meeting the sweet, fresh bite of apple in a perfectly portable muffin. This recipe combines two classic fall flavors into one incredibly moist and tender treat. You’ll love how simple they are to whip up for breakfast or an afternoon snack.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup pumpkin puree (* not pumpkin pie filling)
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1/2 cup coconut oil (* melted)
- 1 small apple (* finely diced (fugi or gala are great choices))
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, whisk the eggs. Add the pumpkin puree, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and melted coconut oil, and whisk until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined; a few streaks of flour are okay.
- Gently fold the finely diced apple into the batter until evenly distributed.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Crunchy Top: Before baking, sprinkle the muffin batter with a mix of rolled oats and a pinch of brown sugar for a textured topping.
- Mini Muffins: Bake in a mini muffin tin for about 12-15 minutes for a bite-sized version perfect for parties.
- Loaf Style: Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F for 50-60 minutes, or until a tester comes out clean.
- Warm Spice Boost: Add an extra sprinkle of pumpkin pie spice over the batter just before baking for a more pronounced spice flavor on top.
Tips for Success
- Ensure your coconut oil is melted and cooled slightly so it doesn’t cook the eggs when mixed.
- For uniform muffins, use a large cookie scoop or ice cream scoop to portion the batter into the tin.
- If your apple is very juicy, you can pat the diced pieces dry with a paper towel to prevent the batter from becoming too wet.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, warm in the microwave for 10-15 seconds, or in a 300°F oven for 5-8 minutes until warm throughout.
FAQ
Can I use vegetable oil instead of coconut oil?
Yes, you can substitute an equal amount of a neutral oil like vegetable or canola oil.
My coconut oil re-solidified when mixed with cold ingredients. Is that okay?
Yes, small solid pieces are fine and will melt during baking, but for a smoother batter, ensure your pumpkin puree and eggs are at room temperature before mixing.
Why is it important to use pumpkin puree and not pumpkin pie filling?
Pumpkin pie filling contains added sugars and spices, which would throw off the flavor and sweetness balance of this recipe. Puree is just plain pumpkin.
Can I make these muffins ahead and freeze them?
Absolutely. Let them cool completely, then wrap individually and freeze in a freezer bag for up to 3 months. Thaw at room temperature or in the microwave.
Can I omit the apple?
Yes, you can make plain pumpkin muffins by simply leaving the apple out. The recipe will still work perfectly.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean, the tops spring back when lightly pressed, and they are just starting to pull away from the sides of the tin.