Pumpkin-Apple Muffins (Plus Book Giveaway)
I know this doesn’t hold true for everyone, but I really can’t get enough of pumpkin flavored goodies – especially in the Fall. In fact, I’m so enamored with pumpkin that I made the Pumpkin-Apple Muffins shown above not once, not twice, but three times before the recipe was just right. When it comes to pumpkin my determination knows no bounds and I just had to have a morning like this one, where I could munch on a moist, tender, autumn-spiced pumpkin muffin while sipping on a decaf honey-vanilla latte.
I don’t often write about my culinary failures, but I have them. I even have an arch-nemesis named Turkish delight, which I’ve tried to make at least a dozen times. But no matter how carefully I follow a recipe the closest I’ve ever come to success is a gooey glop of disappointment. How sad is that? Turkish delight, one day I shall conquer you! This I vow.
Angel food also gave me a hard time for a while, particularly during the cooling stage when my cakes would fall out of their inverted pans and roll onto the floor. Oreo LOVED this. She’d sit near the kitchen and watch the cooling cake, willing it to drop with her psychic puppy powers. Rarely did I notice the disaster until half the cake was in her belly. Thankfully, I’ve since mastered the art of the angel food cake – though I had a devil of a time getting to that point. 
One of these days I have to post my recipe for Clementine Angel Food Cake with Berries & Maple Whipped Cream.
Like the angel food, these Pumpkin-Apple Muffins are another example of failure finally becoming a success. The first time I made them I used yogurt instead of oil, a greater amount of whole wheat flour, less baking soda and only cinnamon and nutmeg for spices. The end result was an overly-chewy muffin that hardly rose in the pan and didn’t have much of a kick. The second time, the muffins came out too dry and were overly spiced. Doh!
But the third time… the third time I felt like Goldilocks because they were just right. The muffins rose beautifully in the pan, had a moist, fluffy texture and just the right balance of pumpkin and apple flavors, which were heightened by cinnamon, nutmeg, cloves and all spice. I tried the recipe again, just to be sure, and got the same results. Yes! Success, at last. I dare say baked goodies taste even better when it has taken a few tries to create exactly what you’re after.
The recipe is below but first I’d like to let you know about a book giveaway taking place on Baking and Books this month. Thanks to the generous folks over at the Hachette Book Group I’ll be giving away 3 sets of the following two books: How to Roast a Lamb by Michael Psilakis & Barbara Kafka; and Chocolate: A Love Story by Max Brenner & Yonatan Factor.
How to enter: To enter simply comment on the posts published on Baking and Books during the month of November 2009. (Yes, every post counts!) At the end of the month I’ll randomly select three winners from all the comments that were submitted. And yes, you can comment more than once, so long as you’re not submitting duplicate comments and the comments are relevant to the post.
Now, the recipe!
Pumpkin-Apple Muffins (My Recipe)
Ingredients: Make 12 regular sized muffins or 6 jumbo muffins.
- 1 1/2 cups canned pumpkin puree
- 3/4 cup light brown sugar
- 1 cup white sugar
- 1 cup peeled and diced apples
- 2/3 cup olive oil
- 3 eggs
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon all spice
- 1 teaspoon salt
Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray.
In a large bowl combine the pumpkin, sugars, olive oil and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside.
In a medium bowl combine the flours, baking soda, baking powder, salt and spices, mixing well.
Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine.
Divide the batter evenly among your muffin cups. Bake regular sized muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Bake jumbo muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack. Enjoy!
YOU MIGHT ALSO LIKE:- Pumpkin Spice Latte & Pumpkin Muffins
- Pumpkin Butter Morning Glory Muffins
- Celebration Coconut Layer Cake (Plus Book Giveaway)
- Butternut Squash Muffins with Golden Raisins & Currants
- Chocolate-Flecked Multigrain Muffins
- Pumpkin Scones with Autumn Spiced Glaze
- Pumpkin Spice Latte II
- Rustic Sweet Potato Muffins with Fresh Sage
171 Responses to “Pumpkin-Apple Muffins (Plus Book Giveaway)”
« Older CommentsLeave a Reply
Hi
Twitter | Pandora | Playlist
Recipes Delivered
Currently Reading
Recently Read
A wonderful combination that just fills the spot on a cold fall afternoon.
The spices in these muffins look fantastic! It would make them so flavourful.
yummy
I love pumpkin and apple; those flavors definitely put me in the fall spirit. I can’t wait to try these. The best part, my husband doesn’t like pumpkin, so I will have them all to myself.
Haven’t baked in a while, this sounds delish!
My kids have been asking for an apple-pumpkin recipe. This is perfect! Thanks!!
I feel the same urge of of pumkin-anything during this season… Also it happens to me with cinammon or chai latte… Thanks for the yummy picture
Nuria from Barcelona, Spain
This sounds delish !! I would love to be entered in your contest photoquest(at)bellsouth(dot)net
These look tasty. Thanks for the recipe.
lkish77123 at gmail dot com
The combination of pumpin and apples sounds delicious. Will give it a try!
These muffins look so yummy. Thanks.
gahome2mom/at/gmail/dot/com
outrageos chocolate cookies are awsome.many thanks from my family.
I love muffins!
I made these last night and I love them! I just have regular muffin tins, and thought when you said 12 regular that they would be the small type. But these WERE jumbo! They are so moist. And I love knowing that olive oil and some whole wheat flour are in there. Thank you!
So glad you enjoyed the recipe! I may make this again this weekend, they’re so yummy.
Thanks for this recipe. These muffins are enticing and lovely.
will definitely try this out
This sound yummy! This will give me something to make along with the pumpkin scones that you posted earlier.Double yummy!
I am in the mood for these. definitely wintery!
Thank you for the recipe! I tried these and they came out very good!
mmm, I have both apples and pumpkin at home … Looks like I’ve found something to do with them!
Not only do the muffins look great,they taste even better. Thanks for the recipe!
Must admit that I don’t share your affinity for pumpkin and spice BUT using the words Lamb and Kafka in the same sentence causes my culinary juices to begin to flow. Add Chocolate and I need a napkin,please! Yum with a ladylike wipe.
I have a few cans of already sweet organic pumpkin pie filling – I think I will try an amended version of your recipe using that, maybe cut back on the sugar and spices. Cross your fingers!
Great recipe! and Great book giveaway! Thanks!
Audrey Johnman
Yum…pumpkin muffins. What a perfect breakfast treat!
Yes, pregnancy can be a little isolating. But then again no one will ever feel the way you and your husband do about that tiny little person growing in your belly. It is and always will be a very private miracle. Enjoy it now and forever. You are both blessed.
Would love to try these muffins.
this screams autumn!
i haven’t got round to using olive oil in deserts, but this sounds like the perfect opportunity.
This recipe is fabulous. I love how spicy it is and that it incorperates two fruits that I can currently get fresh! Thank you!!!
Pumpkin and apple does seem like the perfect combination for Fall. I hadn’t thought of combining the two……..
I have to give this recipe a try and broaden my use of pumpkin beyond pies.
I’m not a whole wheat flour fan – I’ll probably try them with only all-purpose – I think I can smell them already!
I’m making these muffins to send to my son who is up in Montreal, at McGill. He doesn’t get to come home for Thanksgiving, his favorite holiday, because Canadian Thanksgiving is in October. This year, he and his friend have decided that cooking Thanksgiving dinner is just too much work (no kidding!), after having done it the past two years. So their Thanksgiving will just be a regular Thursday class schedule.
So, thank you for this wonderful recipe that will bring some love from home, should ship easily, and will hopefully be shared with his housemates!
I love anything pumpkins; scones, pies and especially muffins. I had a pumpkin muffin from Whole foods that was to die for but this recipe also looks great.
I will definitely give it a try.
Oooooh, thanks for sharing. I’ve been on a search for a wonderful pumpkin muffin. I love that these involve apple as well. I’ll be making these over the Thanksgiving break. Thank you!
These sound yummy as anything like this with the pumpkin and spice makes me think of my mom and her from scratch baking!I am 62 and lost her when I was 28 and still miss her today like I did back then..especially around the holidays and when I think about things like her yummy raisin spice bars!
Thanks for a chance at the two books…I want them for my daughter-in-law who is expecting our first grand child soon!
Wonderful recipe!
Can any of the ingrediants be substituted for some one diabetic? it would very helpful.
Also, I am not a very good cook and am learning. Is baking faster to learn?
Thanks.
Norma
I’m no expert at diabetic baking so unfortunately I don’t have advice for you on subbing ingredients without losing flavor or texture. As for baking being easier than cooking, it really depends on the person and what you’re trying to bake/cook.
Now this a recipe I know the whole family would enjoy, thank-you for posting! Wishing everyone a very blessed holiday season
Well, I know how to cook simple meals, from my culture and I am still learning. My mother is teaching me, but I’ve always wanted to bake and she doesn’t know baking.
Baking also takes a sort of artistic touch, because of decorating. Cooking has its garnishes, but baking is art! Don’t you think?
Thank you,
Norma Iris
Wow, this combines two of my favorite flavors. Yay for a giveaway!
yogurt instead of oil. hmm I’ve never tried that.
I wonder if you used too much flour!?
3rd times a charm!
It looks so delicious and really easy to make! Bravo!
Love cooking with pumpkins, I made a mean pumpkin squash soup the other day, family loved it!
I am so happy to find this site and to get inspired to Bake. I am going to convert this to wheat free, and give it a try. Yummmmmm!
Oh, these muffins sound delish! I am new to the wonders of pumpkin recipes.
Those muffins look so tasty it get’s me in the mood to start baking.
i would definetly want to win one of the recipes. themuffin looks really good i wonder what other things are in the book
The recipe is mine so you won’t find it in either book, but I’m sure the recipes in these book are wonderful!
Hi Ari, the gingerbread pear cake looks great, and I love gingerbread, so I will definitely try the recipe! Thanks for the fun double-book giveaway…Michele
pumpkin and maple syrup – two wonderful things I am really fond of and which are the essence of Autumn for me in one dish. Must give it a try!THX for the recipe
The muffins sound delicious.
I’m great fan of pumpkin.. and I love baking with pumpkin.. Thanks for the recipe!
This sounds scrumptious! I’ve never tried the apple/pumpkin blend before…but it makes sense that it would be fabulous together!
Pumpkin biscuits look delicious. Thanks for sponsoring the book giveaway.
I must say your Pumpkin-Apple Muffins look scrumptious!!
Thanks for the chance to win these fabulous cook books too.
This looks good
I’ve made these twice now (half recipes), and both times they came out amazing. The first time, I subbed cranberries for the apples and added some chopped, toasted walnuts. The second time, I used apples and slightly decreased the white sugar. Thanks!
I will be making these today! It is cold and rainy outside so this should warm things up. Thank you for the recipe and the chance to win the cookbooks.
I can’t wait for the muffins to come out of the oven. My house smells wonderful!
Yum! Can’t wait to make these.
You always have such good ideas for using pumpkin. These muffins looks so good!
… Ari, I forgot to mention… I have free tomatoes on my blog if you want to stop by (not quite as good as free books, but still pretty cool!)
Hello!
Has anyone won the books? Was it Me? I could use a good cookbook.
Muffins? Yes, I loooooooove Muffins. And baking? Why, baking is like Art! I hope this gets me a book.
Thanks, love your site.