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Whenever there’s a seasonal item at Trader Joe’s like pumpkin puree, I get so excited that I lose control and end up buying at least 10 cans of it. Individual Pumpkin Cheesecakes, Pumpkin Milkshakes, Pumpkin Seed Cookies, Pumpkin Waffles….those are a few of the things I love to make with pumpkin puree, just to give you a hint of my obsession with it.
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In general, I try not to eat a lot of canned foods, but if there’s one thing that is simply easier and tastier to get from a can, it’s pumpkin puree. Roasting and pureeing an entire pumpkin, is a time consuming task that I don’t recommend doing, especially when their are a couple of very good canned brands out there. As you now know, I love making my arsenal of Vitamin A packed pumpkin recipes, but it’s always a fun challenge for me to come up with new ones. When these Pumpkin Apple Muffins came out of my oven, the entire kitchen was filled with the delicious smells of cinnamon and spice. The first bite of a muffin was even better though, especially when spread with a spoonful of weelicious Pumpkin Butter.
So go out, get some canned pumpkin and get into the pumpkin spirit. I’m not saying you have to go crazy like me, but no matter what you make — especially this time of year — pumpkin makes everything taste more special!
Pumpkin Apple Muffins
Ingredients
- 1 1/3 cups all purpose flour
- 2/3 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 medium apple, peeled and grated
- 3 tablespoons vegetable or canola oil
- 1/2 cup agave or honey
- 1 large egg
- 1/2 cup milk of choice
- 1/2 cup pumpkin puree
Instructions
- Preheat oven to 350 degrees.
- Combine the first 7 ingredients in a bowl and mix. Toss the grated apples in the dry mixture to coat.
- In a separate bowl, whisk the remaining ingredients together.
- Slowly add the flour mixture into the wet ingredients and stir until just combined.
- Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
- Bake for 20 minutes (12-14 minutes for regular size muffins) or until a toothpick comes out clean.
Does anyone know how to calculate the nutritional info for this?
Grated apple; is it supposed to be like sliver-pieces or more like applesauce? Please clarify as I want to make this right 🙂 Also, cooking time of 20min even for mini-muffins vs. regular muffins? So excited to try this! Great to have come across your site; thanks to GOOP!!!
Naoko
You really need the baking soda. Unfortunately there are no substitutes 🙁
I don’t have baking soda…can I just leave it out or will it change the recipe? Is there a substitute for baking soda?
Thanks!
I made these tonight in a mini doughnut pan with a teensy bit of powdered sugar on top. Very good. They are very moist and light.
I have made puree from pumpkins many times, but in baked goods I cannot tell the difference at all so I used canned.
These are amazing! We made muffins and bread and both were delicious. Just make sure not to overbake and they’re moist and perfect!
I would have to say about 40 minutes but also depends on the size of pan, and to also check it with a toothpick or knife to see if it comes out clean.
what would i change in terms of cooking time/temp if i were to make it in loaf form instead of muffin form?
I made these yesterday, some in a muffin top tin, and some mini muffins- they’re almost gone!
Very tasty!
yes or you can warm them up in the oven 🙂
Can someone recommend the best way to freeze the extra muffins? Just pop them in the freezer (separated first on a sheet) and then let them thaw when ready to eat?
Just made these tonight with my 3 yrs old, so easy to make, so moist and delish! She’s taking them to school tmw!
I love to cook and I recently discovered your website. What a cute idea! I tried these muffins this morning with my 17 month old son and they are a hit! I didn’t have an apple on hand so I used 1/2 cup apple sauce instead. They are very yummy!
I made these as Catherine did, but then I added some pumpkin cream cheese for a less-sweet kind of ‘cupcake’. I just mixed some lowfat cream cheese (softened) with more canned pumpkin, pumpkin pie spice and a dash of agave. It’s like cream cheese frosting, but less sweet. And i topped a few of the muffins with it–YUM!
I made these with a cup of whole wheat pastry flour and a cup of oatbran, which is lighter than wheat bran, and I used one cup of pumpkin puree since the applesauce I was planning to use was moldy. They came out great, very light and fluffy, and my 16 month old loves them!
I can’t wait to try this (and your other pumpkin recipes) as I just went crazy and bought several cans of pumpkin puree. I remember you talking before about it being seasonal so I didn’t want to miss out. I’ve never much cared for pumpkin but haven’t tried cooking them in something myself. Thanks for broadening my cooking horizons!