Fall is in the air, and what better way to embrace the season than with these delightful pumpkin apple muffins! Bursting with the rich essence of pumpkin and the natural sweetness of chopped apples, these muffins are perfect for breakfast, snack or dessert. The addition of molasses adds a deep, caramel-like note, while the use of maple syrup ensures just the right amount of sweetness without the need for excessive sugar. Bursting with the warm, comforting flavors of pumpkin and aromatic spices, these muffins are a wonderful treat. Whether you’re savoring them with your morning coffee or as a snack, these muffins are a delicious way to embrace the autumn flavors.

Pumpkin Apple Muffins

Print Recipe

Servings

12 muffins

Servings 12 muffins

Pumpkin Apple Muffins Print Recipe Servings 12 muffins Servings 12 muffins

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter melted and cooled
• 1/2 cup mild unsulphured molasses I used Grandma’s brand-please don’t use Blackstrap molasses
• 1/4 cup pure maple syrup
• 1 tablespoon pure vanilla extract
• 3 large eggs
• 1/2 cup apple juice
• 1 15-ounce can pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 teaspoon ground ginger or to taste
• 1 (heaping) tablespoon ground cinnamon
• 1 teaspoon ground pumpkin spice or 1 scant teaspoon freshly grated nutmeg
• 1 medium baking apple of your choice (Gala, Empire or Macintosh) peeled, cored and cut into a small dice -about 1 cup
• Squeeze of lemon juice to sprinkle over the diced apples

Servings: muffins

Instructions

1. Pre-heat the oven to 350 degrees F. Place the oven rack in the center of the oven. Fill a standard muffin tin with 12 paper liners. With a hand mixer or a standing mixer fitted with a paddle attachment, beat the butter, molasses, maple syrup and vanilla on medium speed until combined. With the mixer on low speed, add the eggs one at a time. Scrape down the bowl with a rubber spatula. Add the apple juice and the pumpkin puree and beat on low speed until combined.
2. In a separate bowl, stir together the flour, baking powder, baking soda, ginger, cinnamon and nutmeg and the cut-up apple (sprinkled with lemon juice). With a rubber spatula, gently fold the dry flour mixture into the wet butter- molasses mixture. Mix until just combined. With a small scoop or spoon, fill the the 12-cup muffin tin. The batter will be overflowing out of the cups.
3. Bake the muffins for 35-40 minutes. A wooden skewer or toothpick should come out clean, when inserted into the middle of the muffin. The batter is moist, so make sure the muffins are cooked all the way through. Let the muffins cool completely in the muffin tin. They can be stored at room temperature for up to 3 days or frozen for up to three weeks. Inspired by Joanne Chang's Baking with Less Sugar.