It’s time to bring on the pumpkin!! First thing on the menu is pumpkin muffins! I discovered the ease and satisfaction of two-ingredient pumpkin donuts a couple years ago, but this year I was eager to make a batter from scratch. The pumpkin patch that we used to go to every year sold the most delicious muffins and I worked hard to create a similar recipe to satisfy our cravings. Today’s Pumpkin Apple muffins are moist and dense, with all of the wonderful flavors of the season – pumpkin, cinnamon, cloves, and apple!
If you don’t care for pieces of fruit in your baked goods, simply omit the apples. I will say, though, that whether I made the batch with or without apples, there was not a single muffin left on the counter by bedtime. My kids, husband, neighbors, and I scarfed them down!
- ¾ C. butter, softened
- 2 C. brown sugar
- 1½ tsp. vanilla extract
- 3 eggs
- ⅓ C. plain, Greek yogurt
- 1 can (15 oz.) pumpkin puree
- 3 C. flour
- pinch of salt
- 1½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. ground cloves
- 1 small Golden Delicious Apple, chopped into ¼" pieces
- cinnamon and sugar for sprinkling
- Cream butter and sugar together in a mixer.
- Add in eggs, yogurt, and vanilla extract.
- In a separate bowl, sift together flour, salt, baking soda, cinnamon, and cloves.
- Add dry ingredients to butter mixture ½ c. at a time, and mix just until combined.
- Add pumpkin puree and mix gently.
- Fold in apple pieces, if desired.
- Place ¼ cup of batter into cups of a paper-lined muffin tin.
- Sprinkle with cinnamon and sugar.
- Bake at 350 degrees for 20 minutes or until the center of each muffin is set.
Add cinnamon and sugar to the top of the muffins, either before baking or immediately after. The muffins don’t necessarily need the extra flavor, but I think it adds a nice visual accent.
I hope you love these muffins as much as we do! Are you a pumpkin fan? If so, you might love some of my previous pumpkin recipes and roundups: