Last Sunday I woke up with the craving for some fresh homemade muffins. I had a can of pumpkin so I set out to find a recipe that I could modify to make some pumpkin muffins. This is the first time I’ve really messed with making my own baking recipe. I wanted to add some kind of fruit and I had just bought some organic apples from Whole Foods the day before, so I decided to try a Pumpkin Apple Muffin. I like my muffins moist, so I also added in a box of vanilla pudding mix and a cup of milk. Let me tell you, these were so moist and delicious! It was hard to just stop at one! (Counting calories and all.) 🙁 I thought afterwards that maybe some walnuts would have been really good in these as well. I hope you enjoy them, too.
Pumpkin Apple Muffins Recipe
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 5.1 ounce box instant vanilla pudding
- 1 cup canned pumpkin
- 1/3 cup coconut oil
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups plus 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoon cinnamon separated
- 1 cup milk
- 1/2-1 whole apple diced
- Preheat oven to 350 and either spray cupcake pan or line with muffin cups.
- Combine flour, baking powder, and vanilla pudding mix.
- In separate bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups of sugar, baking soda, salt, 1 teaspoon of cinnamon and milk until smooth. Whisk in flour mixture and apples until combined.
- Stir together remaining cinnamon and sugar.
- Divide batter among muffin cups, then sprinkle tops with cinnamon sugar mixture. Bake until puffed and golden brown and toothpick inserted in center comes out clean. 25-30 minutes.
- Cool on rack for 5 minutes, then transfer muffins from pan to cool.