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A stack of two golden brown Apple Pumpkin Muffins served on a rustic wooden tray with small pumpkins in the background.

Apple Pumpkin Muffins

These Apple Pumpkin Muffins are a family favorite in my kitchen. This easy recipe is a great way to use up leftover pumpkin puree.
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Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 18 muffins
Calories: 165kcal

Ingredients

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1 large apple, peeled, cored and cubed

Instructions

  • Preheat the oven to 350˚F. Line muffin pans with paper liners.
  • In a large bowl, combine the flour, sugars, cinnamon, nutmeg, baking soda and salt.
  • In a separate bowl, beat the eggs. Add the pumpkin and apple sauce and mix well.
  • Slowly add the dry ingredients to the wet, mixing until fully incorporated. Fold in the apples.
  • Scoop into the prepared muffin pans and bake for 35-40 minutes, or until toothpick inserted comes out clean.

Nutrition

Calories: 165kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 136mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2157IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg