"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." — kellyrht
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1 1/2 cups
whole wheat flour
unbleached all-purpose flour
1 1/2 cups
pumpkin pie spice
peeled and chopped apples
whole wheat flour
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 were moist and rose beautifully. healthy and delicious!
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 hardly rose at all. The muffins were *way* too dense. We bake almost exclusively with whole wheat flour, so it wasn't the whole wheat texture that was getting to me. Our usual pumpkin muffins are light and fluffy, despite being 100% whole wheat.
I have a suspicion that the recipe should call for baking powder rather than baking soda, as there is really nothing acidic in the batter to activate the baking soda. I checked the recipe 3 or 4 times because I just couldn't believe it was calling for baking soda, but I in the end I didn't go with my gut and just followed the recipe as-is.
If I make this again, I would definitely substitute baking powder for baking soda. The flavors were very nice, but they can't quite overcome the rest of it. They're not bad enough to throw out, but definitely a big disappointment.
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!
Loved these muffins,especially since they are whole grain. I ran out of time to make the topping, but they were wonderful as is.
These were really good and I will certainly make them again!
Just made these & they are so. good. I only had about 4oz of apple in my freezer, cut the sugar by an additional 1/2 cup, and added a ton of extra ginger & nutmeg, just how I like it! The recipe made 18 for me, and they are really soft and not too sweet. Great recipe.
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 make these again, my one year old said, "mmmmmm".
Delicious, delicious, delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pumpkin Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 61
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.
These moist muffins are bursting with spice and pumpkin flavor.