Pumpkin Apple Muffins
Deliciously moist pumpkin muffins full of shredded apple, dried cranberries, and pecans.
Servings: 12 muffins
Ingredients
- 1 1/4 cups white whole wheat flour
- 1/2 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 2 eggs
- 1/4 cup melted coconut oil canola or vegetable oil
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1 apple shredded (about 1/2 cup)
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans chopped (optional)
- Raw/turbinado sugar for sprinkling on top of the muffins optional
Instructions
- Preheat oven to 350° F. Spray a standard 12 cup muffin pan with cooking spray or use paper muffin liners.
- In a large bowl combine the flours, pumpkin pie spice, cinnamon, baking soda, and salt. In a separate bowl whisk together the pumpkin purée, maple syrup, eggs, oil, milk, and vanilla. Stir the shredded apple in with the wet ingredients.
- Pour the wet ingredients in with the dry and fold together with a rubber spatula. Stir in the dried cranberries and pecans. Divide the batter evenly into the muffin pan and sprinkle the tops with the sugar.
- Bake for 18-22 minutes on the middle rack of the oven or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for 5-10 minutes before removing them.
Notes
Make sure all of the wet ingredients are at room temperature before mixing them together.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 208mg | Fiber: 3g | Sugar: 12g