Apple Pumpkin Muffins

Apple Pumpkin Muffins

19
kellyrht 0

"If you like pumpkin, you'll love these moist muffins. With an appealing streusel topping and tender apple bits throughout, they make a great accompaniment to a meal or a handy breakfast on the run."
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Ingredients

50 m servings 179 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. Combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Mix eggs, pumpkin, and oil in a small bowl. Stir egg mixture into flour mixture until just moistened; fold in apples. Fill prepared muffin cups 2/3 full.
  3. Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.
  4. Bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks.

Footnotes

  • Cook's Note:
  • I like to use King Arthur white whole wheat flour for most of my baking needs. Its still 100% whole wheat, but made from white winter wheat, instead of red wheat, which make the flavor less strong.

Reviews

19
  1. 29 Ratings

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Most helpful positive review

Thought these were great, i ommitted the oil and added about a half a cup of applesauce, used a half of a cup of honey instead of sugar and added a half of a teaspoon of baking powder. these wer...

Most helpful critical review

I have no doubt that this recipe has the potential to be a very good muffin recipe, but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it har...

Thought these were great, i ommitted the oil and added about a half a cup of applesauce, used a half of a cup of honey instead of sugar and added a half of a teaspoon of baking powder. these wer...

I have no doubt that this recipe has the potential to be a very good muffin recipe, but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it har...

I used only whole wheat flour and changed the sweetener to just 1/2 cup honey. I did not put the topping on. These are great tasting muffins!

LOVE these muffins. Wanted a healthy, tasty muffin that let me use up all the extra apples my neighbor gave me. I used one 15 oz can of pumpkin and skipped the oil. I also subbed 1/2 cup of the ...

I substituted applesauce for the oil and left off the topping, and added vanilla. They were amazing! I had no trouble getting them to rise with just the baking soda that was called for. I will ...

So amazing! I made these for the parent breakfast at my daycare. They were met with great reviews. I did exchange applesauce for the oil to make them a bit healthier. I wasn't thrilled on ho...

I love muffins in general, but am always looking for ways to make healthy ones that are still tasty. These are now top of my list! I used coconut oil instead of vegetable, added baking powder ...

Absolutely delicious. The perfectly moist, yummy, fallish muffin.

Loved these muffins,especially since they are whole grain. I ran out of time to make the topping, but they were wonderful as is.