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 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 this is a muffin recipe, 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 sugar 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!
What ingredients do you need for apple and pumpkin muffins?
To make these fruity pumpkin and apple muffins you'll need:
- Flour - I use a mixture of white and wholemeal flour
- Soft brown sugar - Soft brown sugar helps bakead good to stay moist and also adds a lovely hint of caramel flavour.
- Spices - I use a mixture of cinnamon, ginger, nutmeg and ground cloves. You can use a pre-made warm spice blend instead. Mixed spice, pumpkin spice or apple pie spice would all work.
- Bicarbonate of soda
- Eggs - Ideally large eggs.
- Pumpkin puree - Homemade or bought but if it's bought try to get unsweetened. I've included instructions for how to make homemade pumpkin puree further down this post.
- Vegetable oil
How to make apple pumpkin muffins
Like most homemade muffins, these spiced pumpkin muffins are really easy to make. Just put the dry ingredients in a large bowl. Mix the wet ingredients in another bowl or jug. Peel, core and dice the apple into chunks.
Pour the wet ingredients into the bowl with the dry ingredients. Fold together and then fold in the chunks of apple.
Pour the mixture into muffins cases and bake.
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.
How long do these muffins stay fresh?
These muffins will keep for about 3 days in an airtight container. If you want to keep them for longer then it is best to freeze them.
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. Just make sure that it is unsweetened.
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.
Here are some more fruity muffin recipes!
I love making homemade muffins and you might also like one of these recipes:
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
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Do let me know if you try these apple and pumpkin muffins. I love to get feedback from readers.