I LOVE fall baking and these Pumpkin Apple Muffins are SUPER easy and packed full of flavor- great for a morning on the run, an afternoon snack or even a late night treat! They are super moist and fluffy- my fav. I made these muffins in a jumbo sized muffin tin because I can’t get enough of them, but the recipe below is for standard sized muffins. Be sure to cook them a big longer if you’re a muffin hound like me! This recipe was slightly adapted from the Cookies and Cups recipe found here!
A Few Tips for Styling and Photographing Muffins:
- Be sure to press any extra ingredients (apple bits) into the top before baking and sprinkle with toppings (sugar) when fresh out of the oven so the ingredients can stand out and be seen in your photos.
- Play around with shapes! Muffins lend themselves to fun circle patterns. Play around with layering circles by utilizing the tin, cutting apples in half, using accent plates, etc!
- Don’t be afraid to break those puppies open and really show off their fluffy insides. Use side light to help highlight the beautiful texture!
Muffin Ingredients:
- 2 1/2 cups flour
- 2 cups granulated sugar
- 1 tablespoon pumpkin pie spiceDon’t have Pumpkin Pie Spice? Do this:
- 3 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 1/2 tsp. ground allspice
- 1 1/2 tsp. ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1.5 cups of your favorite apples, peeled + finely chopped
Topping Ingredients (Optional)
- 3/4 cup flour
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 8 tablespoons cold butter, cut into small cubes
Baking Directions:
- Preheat oven to 350°F and line muffins tins
- Whisk together flour, sugar, pumpkin pie spice, baking soda and salt
- In a separate bowl mix together eggs, pumpkin and oil.
- Mix wet ingredients into the dry until smooth, stir in the apples
- Fill muffins tins about 3/4 of the way full
- To create your crumb topping, combine the flour, sugar, cinnamon and butter using a fork until you get a crumb like texture. Pour a heaping spoonful over each muffin cup.
- Bake for 20-25 minutes until a toothpick comes out clean (longer if you’re using jumbo muffin tins!). Remove from the tin and let cool before enjoying!
