Small Batch Apple Pumpkin Muffins

Small Batch Apple Pumpkin Muffins are a delightful treat that combines the flavors of fall into a soft and fluffy muffin. They have the warmth of pumpkin spice, the sweetness of apples, and an extra crispy topping that makes them perfect for breakfast or a snack. These muffins are easy to make and use simple ingredients you might already have at home. Whether you are baking for yourself or a few loved ones, this small batch recipe ensures that you can enjoy these tasty muffins without overwhelming your kitchen with leftovers.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Small Batch Apple Pumpkin Muffins. First, they are simple to prepare and do not take much time. This means you can enjoy fresh-baked muffins without spending hours in the kitchen. Second, the combination of pumpkin and apple creates a yummy flavor that pairs perfectly with a cup of coffee or tea.

These muffins are also great for sharing. They make a wonderful treat for breakfast, a cozy brunch, or even an afternoon snack. The optional nuts or raisins add a nice crunch and extra flavor if you want. Plus, the streusel topping gives them a bakery-style finish that is sure to impress your family and friends. Finally, this recipe is great for any season. Whether it’s autumn or summer, these muffins will satisfy your cravings.

HOW TO MAKE Small Batch Apple Pumpkin Muffins

Ingredients

To make Small Batch Apple Pumpkin Muffins, you will need the following ingredients:

• 1 cup pumpkin puree
• 1 apple, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped nuts or raisins (optional)
• 1/4 cup rolled oats
• 1/4 cup brown sugar (for streusel)
• 1/2 teaspoon cinnamon (for streusel)
• 2 tablespoons butter (for streusel)

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, chopped apple, melted butter, and vanilla extract. Stir until smooth.
3. In another bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix the dry ingredients well.
4. Gradually add the dry ingredients to the wet mixture. Stir just until combined. Be careful not to overmix. If you like, fold in the chopped nuts or raisins for extra flavor and texture.
5. Divide the batter evenly among the muffin cups. Fill each cup about two-thirds full to allow for rising.
6. To make the streusel, combine the rolled oats, brown sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly. This mixture will add a nice crunch to your muffins.
7. Sprinkle the streusel topping generously over each muffin cup.
8. Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Keep an eye on them during the last few minutes to prevent overbaking.
9. Once baked, let the muffins cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely before serving.

HOW TO SERVE Small Batch Apple Pumpkin Muffins

Small Batch Apple Pumpkin Muffins are best enjoyed warm. You can serve them plain or with a pat of butter. If you like, add a drizzle of honey or maple syrup for extra sweetness. They also pair well with a hot beverage, like coffee, chai, or tea. For a delightful breakfast or snack, place a muffin on a plate alongside some fresh fruit, like slices of banana or a handful of berries.

STORAGE & FREEZING: Small Batch Apple Pumpkin Muffins

If you have leftover muffins, you can store them for later. Place the cooled muffins in an airtight container and keep them at room temperature. They will stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.

When you’re ready to enjoy them, simply take out a muffin and let it thaw at room temperature. You can also warm them in the microwave for a few seconds or in the oven at a low temperature.

SERVING SUGGESTIONS

These muffins are very versatile. You can serve them at breakfast, brunch, or as a snack. Try serving them with yogurt for a healthy treat. For a more indulgent option, pair them with whipped cream or even ice cream for dessert. You can also serve them with a simple homemade glaze made of powdered sugar and milk for an extra sweet touch.

VARIATIONS

You can easily customize your Small Batch Apple Pumpkin Muffins. Here are a few tasty variations to try:

1. Add Spice: Amp up the flavor by adding ginger or cloves to the spice mixture.
2. Replace Pumpkin: Use sweet potato puree instead of pumpkin for a different taste.
3. Fruit Choices: Substitute the apple with pears or chopped peaches for a twist.
4. Change Nuts: Use walnuts or pecans instead of your typical choice, or add chocolate chips for a sweet surprise.
5. Gluten-Free Option: Replace all-purpose flour with gluten-free flour to make them gluten-free.

FAQs

1. Can I use canned pumpkin puree?
   Yes! Canned pumpkin puree works well and saves time. Just make sure it is pure pumpkin and not pumpkin pie filling.
2. How do I know when the muffins are done?
   Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done baking.
3. Can I make these muffins without eggs?
   Yes! This recipe does not use eggs, but if you want to add an egg, it can make the muffins a bit richer.
4. How can I make my muffins vegan?
   You can replace the butter with a plant-based butter and use a non-dairy milk if you prefer. The recipe is already egg-free.

MAKE-AHEAD TIPS FOR Small Batch Apple Pumpkin Muffins

Making muffins ahead of time is easy and helps you save time. You can prepare the batter in advance and keep it in the fridge for a day. Just remember to let it sit at room temperature for a bit before you bake it.

If you want, you can pre-measure your dry ingredients a day or two before. Store them in an airtight container until you’re ready to mix the muffins.

For those who love to stay organized, consider making a double batch when you have some free time. Half of the batch can be consumed during the week, while you freeze the other half for future enjoyment.

Enjoy your Small Batch Apple Pumpkin Muffins fresh, warm, and delicious! Happy baking!

 

 

 

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