Pumpkin Apple Harvest Muffins

Breakfast & Brunch, Recipes, Sweet Treats
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donut-soon

I know what you’re thinking. Enough with the pumpkin, lady. While I can’t make any promises, I can assure you that I am running low on canned pumpkin with no pending plans to purchase more after these pumpkin apple harvest muffins.

I also realized, recently, that even though I have recipes here forย banana muffins with tart lemon icing and whole wheat blueberry muffins, if you come here for a muffin recipe but you don’t like bananas or berries, well, you’re out of luck.

The solution? Pumpkin-Apple Muffins.

Of course, since I can’t leave a perfectly delicious recipe well enough alone, I adulterated them with golden raisins and walnuts.

I’m glad I did.

Consider this an obsession, consider it my last pumpkin hurrah, whatever.

Fall is dwindling and I’m holding on to every last bit of it.

Pumpkin Apple Harvest Muffins
Author: 
Recipe type: Sweet Treats, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1½ cups canned pumpkin puree
  • ¾ cup light brown sugar
  • 1 cup white sugar
  • 1 cup peeled and diced apples
  • ⅔ cup olive oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • ½ cup golden raisins
  • ⅓ cup chopped walnuts
Instructions
  1. Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray.
  2. In a large bowl combine the pumpkin, sugars, olive oil and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside.
  3. In a medium bowl combine the flours, baking soda, baking powder, salt and spices, mixing well.
  4. Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine. Fold in golden raisins and chopped walnuts.
  5. Divide the batter evenly among your muffin cups. Bake regular sized muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Bake jumbo muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack.
Did you notice that I’ve been posting more frequently than usual this week? In celebration of National Novel Writing Month, some bloggers choose to commemorate November with NaBloPoMo,

or National Blog Posting Month. I’ve challenged myself to post daily
this month and hope that you’ll challenge yourselves to read them all!

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8 Comments

  • Reply
    thatShortChick
    November 18, 2009 at 5:27 pm

    “enough with the pumpkin?” blasphemy! never.

  • Reply
    Allison Arevalo
    November 18, 2009 at 10:36 am

    ooo, muffins. I should not be reading this at 7:30am, before eating breakfast. They look incredible and with raisins and walnuts too? Wow!

  • Reply
    kat
    November 18, 2009 at 9:59 am

    Can’t get sick of pumpkin this time of year!

  • Reply
    ErinsFoodFiles
    November 17, 2009 at 11:51 pm

    I, for one, will NEVER say “enough with the pumpkin”!

  • Reply
    beyond
    November 17, 2009 at 11:04 pm

    i’m not tired of pumpkin yet either. maybe in february i will be.

  • Reply
    Megan
    November 17, 2009 at 10:22 pm

    I don’t think I’ll ever be sick of pumpkin. These muffins sound fabulous!

  • Reply
    mandy
    November 17, 2009 at 9:15 pm

    I never get sick of pumpkin. As far as I’m concerned, pumpkin till Christmas!

  • Reply
    Maria
    November 17, 2009 at 8:06 pm

    I am not sick of pumpkin! Love these muffins!

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