Apple Pumpkin Muffins

A harvest-time muffin after the harvest.

Apple Pumpkin Muffins | Especially Edible

I bake more than I blog. And that’s a problem. My laptop has folder after folder of recipes ready to be posted. Normally, they’d wait patiently, queued up on my desktop, but the pumpkin-spice-and-everything-nice season is quickly running out. It’s a little like white shoes after Labor Day. There’s just something off about pumpkin, squash, and sweet potato recipes once Christmas has come and gone. Heck, it’s hard enough to justify them now, when I should be making fruitcake and mince pie and panettone.

So I’d better get on with it. Want to know how long ago I made these muffins? Well, the apple was left over from the apple cake I made for the local Democrats before the November election. And if you think that’s bad, you should see the other pumpkin muffin recipe waiting in the wings. That one relies on zucchini, which overwhelms gardens during sun-bathing weather, to give its fall flavor a hint of Indian summer.

Apple Pumpkin Muffins | Especially Edible

But back to my apple-pumpkin muffins. If there’s anything that says fall as much as Jack-o-Lanterns and crunchy leaves, it’s apple cider. Bear with me as I step back in time a few months to enjoy a muffin that would have been perfect for back-to-school lunchboxes. After all, it’s technically still fall until December 21. I tend to delude myself into thinking winter is over by the time Christmas rolls around, but the reality is that it’s just starting . . . a season of icy roads, snowed-in claustrophobia and weather reports that set my teeth on edge. Oh, did I mention I don’t like snow? Let’s celebrate fall for just a little longer.

Apple Pumpkin Muffins | Especially Edible

Apple Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Yield: 12 muffins


1/2 cup diced Granny Smith apple

1 1/2 cups whole wheat flour

1/2 cup brown sugar, packed

1 1/4 tsp. pumpkin pie spice

3/4 tsp. baking powder

1/2 baking soda

1/2 tsp. salt

3/4 cup pumpkin puree

1/2 cup apple sauce

1/2 cup greek yogurt

2 eggs

Chopped pecans for topping


Preheat oven to 350.

In a small bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, mix pumpkin puree, apple sauce, yogurt and eggs.

Add dry ingredients to the wet, then fold in diced apples.

Spoon batter into the wells of a muffin tin misted with cooking spray. Sprinkle with pecans.

Bake for 22-24 minutes. Remove from oven and let cool in tin for 5-10 minutes. Then turn out onto wire racks and let cool completely.

Recipe from The Comfort of Cooking via Joyful, Healthy Eats .



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