Apple Pumpkin Muffins
A fruit-filled pumpkin muffin to enjoy all year long with great pumpkin spice flavor. It's hard not to eat them all with butter while they're still hot.
Servings: 12 muffins
Ingredients
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin
- ⅓ cup oil avocado oil or vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 2 tablespoons molasses
- 1 cup granulated sugar
- 1 cup peeled diced apple (1 large or 2 small apples) I often use Honey Crisp or Ganny Smith apples, any nice firm texture apple will work.
- top with
- 1-2 tablespoons turbinado sugar
Instructions
- Preheat oven to 350°
- Line a muffin pan with 12 cupcake liners or spray the muffin pan with a baking spray so the muffins easily release from the pan.
- In a medium bowl with a whisk blend the flour, baking powder, baking soda, and salt together.
- Mix in the pumpkin, the oil, 2 eggs, the pumpkin pie spice, and sugar until well blended and smooth.
- Stir in the apples.
- Place 3 tablespoons of muffin batter into each area of the muffin pan.
- Sprinkle top of the batter with turbinado sugar.
- Bake muffins for 25-30 minutes, test with a toothpick, and bake until it comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then remove from the pan.