Description
Autumn Muffins are a perfect fall treat made with pumpkin, apples, and warm spices like cinnamon and nutmeg. Ideal for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced apples (peeled and cored)
- ½ cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin pan or line it with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together.
- In another bowl, mix the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually combine the wet and dry ingredients until just combined. Don’t overmix. Fold in the diced apples and nuts, if using.
- Spoon the batter into the muffin pan, filling each cup two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to prevent dense muffins.
- Ensure your leavening agents are fresh to help the muffins rise properly.
- Use room temperature ingredients for better mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Autumn Muffins, pumpkin muffins, fall muffins, apple muffins, autumn baking, seasonal muffins