Easy Pumpkin Apple Muffins
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5.0
3 reviews
Excellent
Easy Pumpkin Apple Muffins
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These Pumpkin Apple Muffins recipes are loaded with apples, scented with warm fall spices, and finished with a delicious crunchy pecan & turbinado sugar topping. Perfect for breakfast.
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Ingredients
- 8 tablespoons avocado oil or unsalted butter , at room temperature
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) light brown sugar, packed
- 1 large egg , room temperature
- 1 cup sour cream , buttermilk, or plain regular yogurt (don't use Greek-style yogurt)
- 125 g (1 cup)whole wheat flour, spooned, leveled off, and sifted
- 125 g (1 cup) all-purpose flour, spooned, leveled-off and sifted
- 5 g 1 teaspoon baking powder
- 5 g 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 cups baking apple , peeled, cored, and finely chopped or grated (approx. 2 medium apples) combine with the juice from half a lemon to prevent oxidation.
For the topping:
- 3 tablespoons turbinado sugar or light brown sugar
- 3 tablespoons toasted pecans , chopped (optional)
Instructions
- Preheat the oven to 375 °F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray. In a large bowl, sift together both flour, baking soda, baking powder, and spices. Set aside.
- In the bowl of an electric mixer, beat together the avocado oil, granulated sugar, and light brown sugar until combined, about 1 minute or until fluffy, about 3 minutes (if you're using butter). Scrape down the sides of the bowl with a rubber spatula. Add the egg and mix well until combined; scrape down the sides of the bowl as needed. Finally, beat in the sour cream.
- Add the flours mixture and beat on low speed until just combined. (The batter will be very thick) Add the chopped apples and fold in until just combined. Do not over mix! Spoon the batter evenly into the prepared muffin pan. The cups should be full. Sprinkle the topping evenly over the top.
- Bake, the Pumpkin Apple Muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven, cool them for 5 minutes in the pan, then take them out onto a rack for the Pumpkin Apple Muffins muffins to finish cooling. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool completely, and then transfer them to an airtight container or resealable plastic bag. It's best to arrange them in a single layer to prevent sticking. You can store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, individually wrap the muffins in plastic wrap and place them in a freezer-safe container or bag to freeze for up to 3 months.
- To store: Allow them to cool completely, and then transfer them to an airtight container or resealable plastic bag. It's best to arrange them in a single layer to prevent sticking. You can store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, individually wrap the muffins in plastic wrap and place them in a freezer-safe container or bag to freeze for up to 3 months.
- To reheat: You have a couple of options. If they were stored in the refrigerator, you can let them come to room temperature by leaving them on the counter for about 30 minutes to an hour. If you prefer warm muffins, preheat your oven to 350°F (175°C) and place the muffins on a baking sheet.
- To reheat: You have a couple of options. If they were stored in the refrigerator, you can let them come to room temperature by leaving them on the counter for about 30 minutes to an hour. If you prefer warm muffins, preheat your oven to 350°F (175°C) and place the muffins on a baking sheet.
- Heat them for about 5-10 minutes or until warmed through. Alternatively, you can reheat individual muffins in the microwave. Place one muffin on a microwave-safe plate and heat it for about 15-20 seconds. Adjust the time based on your microwave's wattage, being cautious not to overheat and dry out the muffins.
- Heat them for about 5-10 minutes or until warmed through. Alternatively, you can reheat individual muffins in the microwave. Place one muffin on a microwave-safe plate and heat it for about 15-20 seconds. Adjust the time based on your microwave's wattage, being cautious not to overheat and dry out the muffins.
- Make-Ahead
- Make-Ahead
- Pumpkin Apple Muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- Pumpkin Apple Muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- How to Freeze
- How to Freeze
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
- When ready to bake, preheat the oven to 325 degrees F. Place the pumpkin apple muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- When ready to bake, preheat the oven to 325 degrees F. Place the pumpkin apple muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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