This recipe for Apple Pumpkin Muffins, see the pictures(!), is made with canned pumpkin puree and apples, a great idea for Fall Muffins for Thanksgiving time!
So moist with amazing texture!
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I earn from qualifying purchases with no extra cost to you
Many years ago, one October afternoon, my son Tim came home from Grade Two with a surprise of a few pumpkin muffins for us.
His teacher made these treats with the her students!
They tasted good, good, good!
He also brought home the recipe in case we wanted to make them at home too.
Well, the rest is history, we loved these muffins so much that for the past 20 years I make a triple batch at least once each Fall.
And, now the married children make them at their homes too! You will ♥ Love These!
I added the apples for a nice flavour combination, but you can also make them without the apple.
I always make a triple batch. One 750 ml. can of pumpkin is the right amount for a triple batch. They freeze very well for up to several weeks.
1 medium-large apple, diced, (peeled or unpeeled)
1 cup granulated sugar
3/4 cup vegetable oil (or use half applesauce)
1 cup pumpkin
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup milk
sprinkling of brown sugar
In a bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg, and set aside.
In another bowl, using a large spoon or spatula, mix together the sugar and the oil until well combined.
Gently, a little at a time, add the flour mixture to the pumpkin mixture while stirring.
In a small bowl, lightly beat the egg with a fork, and stir in the milk.
Add the milk mixture to the pumpkin mixture, stirring with the spoon or spatula just until mixture is well combined.
Fold in the apple pieces.
Transfer batter to a paper lined muffin baking tray, filling 3/4 full.
Add a small sprinkling of brown sugar to the top of each muffin in the baking tray.
Bake at 350° F for about 20 - 22 minutes, or until tops are done.
Makes 12 medium-large apple pumpkin muffins that are scrumptious!
If you make a triple batch, keep what you will for eating fresh, and store the rest in the freezer in a sealed container for up to several week. They freeze well. Then, when you need to pack a snack for the lunches, or a quick breakfast, you need go no further than your freezer for a taste of muffin goodness!
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