Best Pumpkin Apple Muffins Recipes

PUMPKIN APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
• In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

APPLE PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

PUMPKIN APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease 18 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
• In a separate bowl, mix together eggs, pumpkin and oil.
• Add pumpkin mixture to flour mixture; stirring just to moisten.
• Fold in apples.
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Cut in butter until mixture resembles coarse crumbs.
• Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.

APPLE STREUSEL PUMPKIN MUFFINS

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

PUMPKIN APPLE BUTTER MUFFINS

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well.
• In another bowl, combine flour with remaining ingredients (except nuts).
• Add the dry ingredients to the pumpkin mixture and only mix until blended. Don't overmix. Add the nuts.
• Divide the batter equally among 24 paper muffin lined cups and bake for 30-35 minutes.

PUMPKIN APPLE STREUSEL MUFFINS VERSION 2

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 24 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, baking soda and salt.
• In a separate bowl, mix together eggs, pumpkin and oil.
• Add pumpkin mixture to flour mixture; stirring just to moisten.
• Fold in apples.
• Spoon batter into prepared muffin cups.
• For the streusel: In a small bowl, mix together 1/4 cup flour, 1/2 cup sugar and 1/2 teaspoon cinnamon.
• Cut in butter until mixture resembles coarse crumbs.
• Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35 minutes, or until a toothpick inserted into a muffin comes out clean.

PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING

Steps:

• In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

PUMPKIN APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts.
• Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.

APPLE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
• Combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Mix eggs, pumpkin, and oil in a small bowl. Stir egg mixture into flour mixture until just moistened; fold in apples. Fill prepared muffin cups 2/3 full.
• Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.
• Bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks.

PUMPKIN-APPLE MUFFINS

Steps:

• Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.
• For Topping:
• Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.
• Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

CHUNKY APPLE PUMPKIN MUFFINS {GLUTEN & TOP 8 FREE} RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Lightly grease your muffin pans. (Yields 12 Muffins.) Peel and dice your apples into small bite size pieces. Prepare your flax eggs (or use two large eggs if you are not allergic). Each flax egg is made by using 3 TB of ground flax + 1 TB of warm water. Do this twice. Set aside for approximately 10 minutes until they reach a "gel like" texture. In a stand mixer, or food processor with mixing blade, combine your dry ingredients and lightly stir together. Begin adding the rest of the muffin ingredients as noted - pumpkin, apple sauce, juice or water, vanilla, and your flax eggs once they are ready. Once that is well combined with no lumps, stir in your apple dices. Distribute evenly between the muffin cup cavities. Optional: Make your streusel topping by combining the ingredients and by mixing together using a fork until you've worked the sugar, flour, and cinnamon into the non-dairy butter. Add streusel topping evenly over each muffin before baking. Place and in the oven and allow to bake for approximately 30 minutes. Remove from oven and let cool on wire rack.

PUMPKIN-APPLE CIDER MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.

APPLE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with nonstick liners. Peel and core the apple and cut into 12 wedges, then slice the wedges crosswise into small triangular pieces. Combine the apple pieces, 1 teaspoon granulated sugar, 1 tablespoon melted butter and a pinch each of cinnamon and salt in a large nonstick skillet. Cook over medium-high heat, stirring occasionally, until the apples are browned and softened, 4 to 6 minutes. Let cool completely.
• Whisk the flour, baking powder, remaining 1 teaspoon cinnamon and 1/2 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup granulated sugar and 6 tablespoons melted butter, 1 cup milk, the pumpkin, 1 teaspoon vanilla and the eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Spoon the apples into the center of each. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the glaze: Stir the confectioners' sugar with 1 1/2 teaspoons milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth, gradually adding up to 1 more teaspoon milk if needed. Drizzle the glaze over the muffins. Let set 10 minutes.

PUMPKIN APPLE OAT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease and flour muffin tins (or use paper liners).
• Mix together all ingredients except chopped apples in a large bowl.
• Stir in chopped apples.
• Pour into prepared muffin tin.
• Add granola or streusel (optional).
• Bake 15-20 minutes or until done.
• Serve warm.

PUMPKIN-APPLE BRAN MUFFINS

Steps:

• Preheat oven to 350. Combine all dry ingredients and all wet ingredients, excluding the pumpkin and apple, in two seperate mixing bowls.
• Add to the dry ingredients the pumpkin and apple, and mix until combined well.
• Add the wet ingredients to this mixture.
• Spray with cooking spray your muffin pan or loaf pan, and bake for 30 minutes at 350, or until a knife inserted in the center comes out clean. Note that these don't rise much and stay a relatively dark color; they are a moist muffin.
• Additional Notes: May be beneficial to use half whole wheat flour and half white or all purpose, so they rise more/are a bit lighter. They taste great but aren't the prettiest things ;-) I ended up dividing the batter between three mini loaf "pans" instead of muffins, but it should make about 12 medium sized muffins.

PUMPKIN APPLE STREUSEL MUFFINS

Steps:

• Combine dry ingredients, set aside. Combine eggs, pumpkin and oil, add dry ingredients until moistened. Stir in chopped apples. (Batter will be thick) Spoon batter into greased or lined muffin pans. Put streusel topping on top of muffin batter. Bake at 350 degrees for 35 mins. I made 21 muffins, could probably stretch it to make 24. Can freeze.

MOM'S PUMPKIN APPLE STREUSEL MUFFINS

Steps:

• In large bowl, combine the first five (dry) ingredients, set aside. In medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples Spoon batter into greased or paper lined muffins cups filling 3/4 full. Sprinkle Streusel Topping over batter. Bake in preheated oven 350 F for 35-40 minutes or until toothpick comes out clean. Streusel Topping: In small bowl, combine 4 T flour, 1/2 c sugar and 1 t cinnamon. Cut in 8 t butter, until mixture is crumbly.

APPLE PUMPKIN MUFFINS

Steps:

• Mix together pumpkin, sugar, eggs and oil.
• Add flour, soda, salt and pumpkin pie spice.
• Mix until blended.
• Add apples and chocolate chips.
• Spoon into muffin tins.
• Bake at 350 degrees for 15-20 minutes.

PUMPKIN-APPLE MUFFINS

Steps:

• In a large mixing bowl, combine the first 6 ingredients.
• Make a well in the center of mixture.
• In another bowl, combine pumpkin, butter, and eggs; add to dry ingredients, stirring just until moistened.
• Fold in chopped apple.
• Spoon batter into greased muffin pans; fill 2/3 full.
• Mix together 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins.
• Bake in a 350°F oven for 20 minutes; remove from pans immediately and cool on wire racks.

PUMPKIN APPLE MUFFINS

Steps:

• 1. Preheat the oven to 350 F and spray muffin pan with non-stick cooking spray.
• 2. In a medium bowl, combine all the dry ingredients including sugars.
• 3. In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract.
• 4. Slowly blend the dry ingredients into the wet, mixing until incorporated.
• 5. Fold in apples.
• 6. To make the topping, combine ingredients and mix until butter is pea size.
• 7. Fill greased muffin tins about 7/8 full--almost to the top, and sprinkle with the topping if desired.
• 8. Bake for about 20-24 minutes or until a toothpick inserted into the muffins comes out clean.
• 9. Let cool for a few minutes. Remove muffins from pan and enjoy warm or cold!