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Small batch apple pumpkin muffins fresh from the oven

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.