Pumpkin Apple Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple peeled and diced
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all-purpose and whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, blend the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently combine using a rubber spatula.
- Fold in the diced apple until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack and let them rest for an additional 10 minutes before serving.
Notes
For best results, use fresh apples that are firm and tart, like Granny Smith, to balance the sweetness of the muffin. Ensure not to overmix the batter to keep the muffins light and fluffy. These muffins can be stored in an airtight container for up to three days, or they can be frozen for longer preservation.
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