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Apple Pumpkin Muffins

Apple Pumpkin Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    50 m
kellyrht

kellyrht

If you like pumpkin, you'll love these moist muffins. With an appealing streusel topping and tender apple bits throughout, they make a great accompaniment to a meal or a handy breakfast on the run.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. 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.
  3. Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.
  4. 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.
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Reviews

Trista13
15

Trista13

3/21/2013

Thought these were great, i ommitted the oil and added about a half a cup of applesauce, used a half of a cup of honey instead of sugar and added a half of a teaspoon of baking powder. these were moist and rose beautifully. healthy and delicious!

BEDTIMEBEAR
8

BEDTIMEBEAR

9/26/2012

I have no doubt that this recipe has the potential to be a very good muffin recipe, but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it hardly rose at all. The muffins were *way* too dense. We bake almost exclusively with whole wheat flour, so it wasn't the whole wheat texture that was getting to me. Our usual pumpkin muffins are light and fluffy, despite being 100% whole wheat. I have a suspicion that the recipe should call for baking powder rather than baking soda, as there is really nothing acidic in the batter to activate the baking soda. I checked the recipe 3 or 4 times because I just couldn't believe it was calling for baking soda, but I in the end I didn't go with my gut and just followed the recipe as-is. If I make this again, I would definitely substitute baking powder for baking soda. The flavors were very nice, but they can't quite overcome the rest of it. They're not bad enough to throw out, but definitely a big disappointment.

sueb
4

sueb

1/9/2013

I used only whole wheat flour and changed the sweetener to just 1/2 cup honey. I did not put the topping on. These are great tasting muffins!

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