Small Batch Apple Pumpkin Muffins

why make this recipe

Making Small Batch Apple Pumpkin Muffins is perfect for those who want a delicious treat without a lot of leftovers. These muffins are soft, moist, and packed with fall flavors. With the combination of pumpkin and apple, they are not only tasty but also comforting. Plus, they are simple to make, so even beginner bakers can enjoy this delightful recipe!

how to make Small Batch Apple Pumpkin Muffins

Ingredients :

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/3 cup pumpkin puree
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 small apple, diced
• 1/4 cup butter, melted (for streusel)
• 1/4 cup brown sugar (for streusel)
• 1/4 cup all-purpose flour (for streusel)
• 1 teaspoon ground cinnamon (for streusel)

Directions :

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine 1 cup of flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
3. In another bowl, mix together 1/3 cup pumpkin puree, 1/2 cup brown sugar, 1 large egg, 1/4 cup vegetable oil, and 1/2 teaspoon vanilla until everything is well combined.
4. Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in the diced apple.
5. For the streusel, combine 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 cup flour, and 1 teaspoon ground cinnamon in a bowl until crumbly.
6. Fill each muffin cup with batter, then sprinkle the streusel on top.
7. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
8. Let the muffins cool before serving.

how to serve Small Batch Apple Pumpkin Muffins

These muffins can be served warm or at room temperature. They make a wonderful breakfast treat, snack, or even a dessert. You can enjoy them plain or with a spread of butter. Pair them with a cup of coffee or tea for an extra cozy experience.

how to store Small Batch Apple Pumpkin Muffins

To store the muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for 2-3 days. If you want to keep them longer, store them in the refrigerator for up to a week. You can also freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.

tips to make Small Batch Apple Pumpkin Muffins

• For a richer flavor, you can add chopped nuts or chocolate chips to the batter.
• Make sure not to overmix the batter as this can make the muffins tough.
• If the apples are particularly juicy, you might want to pat them dry with a paper towel before mixing them in to avoid a soggy muffin.

variation (if any)

You can easily modify this recipe by using different fruits or spices. Try using pears instead of apples for a different twist. You could also experiment with adding cranberries or swapping in maple syrup for the brown sugar for a different sweetness.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it first for the right consistency.

Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix to make them gluten-free.

How can I make these muffins less sweet?
You can reduce the amount of brown sugar in the recipe or substitute with a less sweet sweetener like applesauce.

Small Batch Apple Pumpkin Muffins

These delightful small batch apple pumpkin muffins are perfect for a cozy breakfast or a sweet snack, combining the warm flavors of autumn in a moist and tender treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 muffins

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup All-purpose flour
• 1/4 cup Granulated sugar
• 1/4 cup Brown sugar, packed
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 tsp Pumpkin pie spice
• 1/2 tsp Ground cinnamon

Wet Ingredients

• 1/2 cup Pumpkin puree
• 1 Large egg
• 1/4 cup Milk
• 1/4 cup Vegetable oil or melted butter
• 1 tsp Vanilla extract

Add-ins

• 1 Small apple peeled, cored, and diced

Equipment

• Muffin tin
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula

Method

 

Preparation

1. Preheat oven to 375°F (190°C) and prepare a 6-cup muffin tin by lining with paper liners or greasing well.

Mixing

1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
2. In a separate medium bowl, whisk together the pumpkin puree, egg, milk, vegetable oil, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix. Fold in the diced apple.

Baking

1. Divide the batter evenly among the 6 muffin cups.
2. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a streusel topping made of oats, brown sugar, flour, and butter before baking. These muffins freeze well for up to 3 months.