If you've ever wondered what to make with a pumpkin then why not have a go at these spiced apple and pumpkin muffins? They're easy to make and a great way to use up seasonal autumn produce too.
Now, inspired by many of the international blogs that I read, I'm focusing on sweeter pumpkin recipes like these apple and pumpkin muffins. I've also made and some oaty pumpkin chocolate chip cereal bars that are really healthy as well as delicious.
Last year I remember throwing away half my pumpkin as I didn't manage to use it all before it started going mouldy. This year I am determined not to let that happen and will be making pumpkin everything over the next couple of weeks and most probably freezing some too!
Even though these are muffins, they are not the type of overly sugar loaded ones you buy in the shops. I've used enough sugar to make them sweet but not enough to give you a sugar rush!
If you have a very sweet tooth, feel free to add a little more to the mixture. Some muffin recipes have more sugar than flour in them! At least these muffins contain apple and pumpkin too so there are some healthy ingredients in there!
Can you adapt these apple and pumpkin muffins?
There are a number of ways you can adapt these pumpkin muffins. Firstly you could make them into plain old pumpkin muffins without the apple.
Another way to adapt them would be to use another fruit instead of apple. Diced pear would work well. Or you could add some raisins or even chocolate chips.
If you don't have all the individual spices then just use cinnamon. Or you can use a spice blend such as pumpkin spice.
Can you freeze these pumpkin and apple muffins?
These muffins are ideal to freeze. Just put them in an airtight freezer bag and they'll be fine for up to three months. They take about 2 hours to defrost at room temperature.
Where do you get pumpkin puree from?
A few years ago there was no option but to make your own pumpkin puree for recipes like these pumpkin and apple muffins. Luckily, things have changed.
So, if making your own pumpkin puree is a step too far then it is very easy to buy in most of the bigger supermarkets now. But, if you do want to use up a leftover pumpkin or even buy a pumpkin to make it, then do go ahead!
How do you make pumpkin puree?
It is very easy to make your own pumpkin puree.
- Preheat the oven to 180c.
- cut the pumpkin into slices and remove the seeds.
- Put the pumpkin on a lightly oiled baking tray and spray with a small amount of cooking oil.
- Roast in the oven for 30 minutes or until soft.
- Leave to cool.
- Cut off any blackened pieces and peel the skin off.
- Put the pumpkin into a food processor and blend until smooth.
You can make a big batch of pumpkin puree and used some for this recipe and kept the rest to use another day. It will keep for a few days in the fridge or you can freeze it to use later.
Do let me know in the comments how you like to use up any excess pumpkin. I've still got a quarter left and plan to pick another one soon too!
Recipe for Apple and Pumpkin Muffins
Apple and Pumpkin Muffins
- 210 g plain white flour
- 90 g plain wholemeal flour
- 160 g soft brown sugar
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 2 eggs lightly beaten
- 250 g pumpkin puree unsweetened
- 125 ml vegetable oil
- 3 apples (weighed 240g after being peeled, cored and chopped)
- Put all the dry ingredients (flour, sugar, bicarbonate of soda, salt and spices) in a large bowl. Stir together.
- In another bowl lightly beat the eggs then add the pumpkin puree and oil.
- Add the pumpkin mixture to the bowl with the flour and stir until just combined.
- Stir in the pieces of apple.
- Divide into 18 muffin cases.
- Bake in a pre-heated oven at 160C for 30 minutes. Test with a skewer and if it come out clean they are ready.
- Sprinkle a little icing sugar over the top to serve if desired
Pin for Later
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Do let me know if you try these apple and pumpkin muffins. I love to get feedback from readers.
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