Description
Cozy muffins that combine fall flavors of pumpkin and apples, perfect for busy mornings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup plain yogurt or plant-based yogurt
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 2/3 cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1 medium apple, peeled and diced
- 1/2 cup chopped walnuts or sunflower seeds (optional)
- 1/3 cup rolled oats (for streusel topping)
- 1/4 cup flour (for streusel topping)
- 3 tbsp brown sugar (for streusel topping)
- 2 tbsp cold butter, cubed (for streusel topping)
- Pinch of cinnamon (for streusel topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Whisk wet ingredients: In another bowl, whisk pumpkin, yogurt, oil, eggs, brown sugar, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry ingredients and fold gently until just combined. Stir in the diced apple and nuts.
- Make streusel (optional): Combine oats, flour, and brown sugar. Cut in cold butter with a fork until crumbly. Sprinkle over muffin batter.
- Fill and bake: Divide batter evenly among muffin cups. Bake 18–22 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a rack.
- Cool and serve: These are lovely warm or at room temperature.
Notes
Don’t overmix the batter for tender muffins. Use firm apples for best texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American