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Small Batch Apple Pumpkin Muffins

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Delicious muffins that combine pumpkin and apple flavors, perfect for breakfast or a snack.

Ingredients

Scale
  • 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)

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, being careful not to overmix. If desired, fold in the chopped nuts or raisins.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. To make the streusel, combine the rolled oats, brown sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly. Sprinkle the streusel topping over each muffin cup.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins are great served warm with butter or honey. They can be stored at room temperature for 2-3 days or frozen for longer storage.

Nutrition

Keywords: muffins, apple, pumpkin, fall, baking, breakfast

Find it online: https://alexandrarecipes.com/small-batch-apple-pumpkin-muffins/