You read that right! I’m finally back with another muffin recipe for you! It has been quite some time since I posted my raspberry chocolate chip muffin recipe. During the first part of my pregnancy I was not feeling like baking, so the muffin series went by the wayside. But I’m excited to be baking on a consistent basis again and have been looking forward to trying some new recipes.
The last 2 muffin recipes I tried were a flop. And I was super bummed. But thankfully pumpkin came through for me, like it always does in baking. These muffins are definitely more of a fall inspired muffin, but they are just so delicious it will be hard not to enjoy them year round.
I’ll admit, these aren’t the most beautiful muffins when they come out of the oven. But the apples with the pumpkin and cinnamon just make the house smell amazing and they taste so much better than they look. I love apples, and the apple chunks just make my heart sing. I made sure to include enough diced apples that no muffins get left out of the apple-y goodness.
- 3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons cinnamon
- 1 cup brown sugar
- 2 cups granulated sugar
- 1 15 oz can pumpkin (not pumpkin pie filling)
- 4 eggs, room temperature
- 3/4 cup vegetable oil
- 1/2 cup apple juice (can sub water if you don't have apple juice)
- 2 cups peeled and diced apples (I like to use Fuji)
- 4 tablespoons butter, softened
- 3 tablespoons flour
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Grease muffin tins, or use muffin liners.
- In medium bowl, combine flour, baking soda, salt and cinnamon. Set aside.
- In large bowl, add sugars, pumpkin, eggs, vegetable oil and apple juice and mix until just combined.
- Add flour mix to the wet ingredients. Stir until just combined.
- Fold in diced apples.
- Fill each muffin liner almost to the top. This will give you the bakery style tops we all love.
- In a medium bowl, add all the ingredients, then use your fingers or a fork to mix until tiny crumbs are formed.
- Sprinkle each muffin with a generous amount of streusel topping.
- Bake 18-22 minutes, or until toothpick comes out clean.
- Let cool in pan 10 minutes, then remove muffins to wire rack to cool completely.
- Muffins are best served fresh from the oven, but can be stored for up to 5 days.
I may have eaten 2 of these right out of the oven. They were just that good! And I also may have finished my daughter’s muffin when she was full. Supposedly.