The closing months of the year have always been my favorites: from cooler temperatures to autumn leaves, from holiday visitors to Christmas carols, from giving thanks to snowy nights—October, November, and December reside near and dear to my heart.
With that in mind, it might seem hard to believe I haven’t always fancied the taste of pumpkin, especially in pumpkin pie, that is, until the following muffin recipe converted me.
Discovered in 2003, I clipped this recipe from a magazine even though I wasn’t big on pumpkin. Finding the remaining ingredients ultra appealing, I knew perhaps that if I were to find the right recipe, I could come to appreciate this popular, autumn squash for more than just roasting its seeds or carving.
Fortunately, my theory paid off.
From the heartwarming smell of this batter, to the lovely, soft pumpkin color of the baked muffins, this recipe produces what has become my favorite muffins of all time—muffins that are always exceptionally moist, tasty yet subtle in flavor, and absolutely perfect for wowing guests during months ending in r.
Whether or not you like pumpkin, I urge you to give these muffins a try. Set out at breakfast, in the butler’s pantry of your favorite inn, or even on your kitchen counter, these muffins will be savored and appreciated with each and every bite.
And, if like me, you think you’re not a fan of pumpkin (except for roasting its seeds or carving), perhaps these muffins will be enough to change your mind as well.
Enjoy!
Apple Pumpkin Muffins
(recipe featured in Taste of Home’s Recipe Card Collection, circa 2003)
- 2 & 1/2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 cup cooked or canned pumpkin
- 1/2 cups canola oil
- 2 cups peeled apples, finely chopped
Preheat oven to 350 degrees F for baking.
Assembly
In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients until just moistened, taking care not to over-mix. Gently fold in apples. Fill well-greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 30-35 minutes, or until muffins test done (toothpick inserted near center comes out clean). Cool for 10 minutes before removing muffins from pan.
Yield: approximately 1 & 1/2 dozen.
A Bit of Innkeeping:
- For a quick review of how to produce heavenly muffins no matter what recipe you are using, click here to access the Inn Cuisine archives & a post entitled Perfected Poppy Seed Muffins with Fresh, Lemon Glaze, containing 8 helpful tips.
- Did you know, this is Inn Cuisine’s 100th post?! In order to celebrate, you are formerly invited to participate in Inn Cuisine’s first-ever, upcoming giveaway. Stay tuned for details—coming soon!
- Throughout November, Inn Cuisine is celebrating Thanksgiving and serving up some of the tastiest recipes to indulge your family, friends, and guests with this holiday season. Be sure you are subscribed to Inn Cuisine’s RSS feed so you don’t miss a single, tempting recipe!
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I think I can actually smell those through the screen. Divine.
I agree that Autumn is a great time to be cooking. I think along with spring it has to be my favourite season. All those lovely warm comforting dishes!
I know that different apples will give you different results. Which do you use? I have come to own a box full of Red Delicious apples and I may try these muffins with that apple just to see what will happen.
Mental P Mama – If only screens were scratch ‘n’ sniff. Ahh, the limitations of technology!
Niall – Agreed. Spring is special in its own right, but the fall and winter months are my favorite times to cook and bake indoors.
JachiCue – I actually used Gala apples, because I find them to be nicely balanced—not too sweet and soft enough to bake up nicely in these muffins.
The original recipe called for the use of a tart apple, so Granny Smiths may appeal more to some people. In my opinion, the correct apple to use in this particular recipe is the variety you love best. There are no wrong choices here. And thank you—these muffins actually taste as amazing as they look!
Could I put some whipped cream on these?
They look absolutely delicious Sandie. I’m a big fan of pumpkin and apples in baking and this is right up my alley. Thanks so much for sharing this recipe and braving your dislike for pumpkin!
I’m still not totally sold on pumpkin, and I often substitute canned squash for the pumpkin with great results. I do love the flavors of this season.
I haven’t always been a fan of pumpkin either. I first tried a cheesecake which I still make today, and then quick bread and it goes on from there:D
Noble Pig – Whipped cream, melted butter…anything you want!
Lorraine – You’re welcome, and 3 cheers for culinary bravery!
Lydia – If I can learn to love pumpkin…ANYONE can learn to love pumpkin (even you, although canned squash sounds like a great alternative).
Val – Be sure to try these muffins as well. I really think you’ll take a liking to them
congrats on 100 posts, sandie! looks like a great recipe to use as celebration.
to say that i’m looking forward to your month of thanksgiving recipes is an understatement–bring ‘em on!
Yum! My little boy (who is turning 4 Friday!) and I just made up a batch of these, and now they are in the oven. He’s especially excited because we used Go Diego muffin cups! I used homemade pureed Sugar Pumpkin that was frozen, and defrosted, also 2 Fuji apples, we left 1 unpeeled for texture & fiber, and subbed Whole Wheat pastry flour for the AP (I nearly always do this in baked recipes.) We also sprinkled a little bit of Sugar in the Raw on top prior to baking. Thanks for the great recipe! We love baking, especially in the “Ber!” months!
~Christine
It’s afternoon coffee for me now…and your pumpkin muffin would fix me so.
Those muffins look great! I never would have thought to bring pumpkin and apple together, but now I wonder why I never did. It sounds like a fantastic combo. And congrats on the big 100!
Good muffin for November. My little one has been bugging me to make a fresh batch of muffins for breakfast this week!
Grace – Thanks for the congratulations! More recipes to come!
Christine – Happy early birthday to your little boy from Inn Cuisine! Turning 4 is a big deal and I wish him (along with the rest of your family) much health and happiness. As far as baking in Go Diego muffin cups, those, of course, would make any muffin or cupcake better! Love what you brought to this recipe, especially the addition of Sugar in the Raw on top…yum!
Peter – Definitely—these muffins would so work as an afternoon snack with coffee. Go for it!
Mike – It’s always the simpler notions in cooking & baking that escape me too. This is an awesome combo, at least in these muffins, and thanks on the big 100.
RecipeGirl – Thanks. I hope you & your little one try these. My family has enjoyed them with breakfast this week as well, and they’ve brought many compliments and requests for more.
Hey Sandie!
Made these for a friend yesterday and she absolutely loved them! Wasn’t sure how they’d be the next day but it still stayed quite moist.
Thanks for the recipe!!