This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
BTW, you can cook a pumpkin in the crock pot then easily peel/puree it (you simply scoop seeds then saw it in small enough pieces to fit your crock pot). No BPA-lined cans that way.
I’ve never had anything pumpkin wise besides pumpkin pie, but these look good.
I just made these for my son’s 1st birthday celebration at school. The kids LOVED them and they were a big hit with the teachers too! Thanks for all the great receipes!
I want to make these for my infant twins (9 months). They can’t have honey yet and I don’t have agave in the house. Could plain old sugar be substituted?
[…] you, Weelicious! Share this: Posted under Recipes and tagged with apple, muffins, pumpkin Comments […]
[…] other day I was inspired by one of my friends to make the Pumpkin Apple Muffin recipe featured on Weelicious. Actually, she made the mini sweet potato muffins, but I […]
[…] recipe is taken from Weelicious.com. You can go visit their recipe page, or just find it below. […]
I freeze mine all the time! I just thaw a few at a time! Works perfectly. I just put them in a freezer ziploc after they’re cooled. Then when I’m ready I’ll take one (or a few) out and either let them thaw on the counter or pop them in the microwave for a few seconds. Delish!
I made these last night… although I didn’t use the whole wheat flour. Instead I made it all out of all purpose flour. It came out really well… sweet but not too sweet and nice and moist.
My son (14.5 months) will be trying it today… I’m sure he’ll like it.
Thanks for sharing.
I was wondering if these could be frozen…
I’m going to make these using Hubbard squash puree. I plan to leave mine thick – usually pumpkin puree from a can is pretty thick.
You think I can try making these with pureed butternut squash instead of pumpkin? Can’t get pumpkin where I live:( If so, how thick should the puree be? Should I water it down or leave it thick?
You can use maple syrup 🙂
What can be substituted for agave/honey in this recipe?
These were actually baked in mini muffin pans 🙂 so 20 min
Any recs on time & temp for a mini muffin pan?
I use myfitnesspal calorie counter and enter the recipe and how many servings it yeilds, it the does the math for me. I entered this recipe and heres the breakdown per mini-muffin: 83 cal/15 carbs/2 fat/2 protein/7 sugar/3 Iron. For a regular size muffin it would be:166 cal/29 carbs/4 fat/4 protein/13 sugar/5 Iron. I did however use a 6 oz jar of Baby Food Stage 3 Sweet Potato Puree in place of the pumpkin, and used unsweetened applesauce as a shortcut to grating an apple. Some of the best numbers I have seen for muffins.