Sweet Happy Life

Pumpkin-Apple Muffins

Maybe it isn’t right to start talking about pumpkin recipes so soon after Labor Day, the “symbolic” end of summer. But I can’t help it. Autumn is my favorite season of the year, with its pumpkins and apples and especially Halloween. When we have a house and the munchkin is a bit older, I’m so going to be that mom who throws Halloween parties just so she can dress up and make ghoulish treats. Pumpkin-lit walkways and “I Scream” sandwiches anyone?

Though I’ve visited Vermont in the Fall before, this year we’re not only Vermont residents but we have an almost two-year-old who’s ready for adventure. So we’ll be visiting the “2nd Best Corn Maze in America” and going to apple festivals and taking horse drawn wagon rides to the pumpkin patch. One of the best things about parenthood is how it encourages you to go out and do things –  just to see the look of wonder on your child’s face.

This year Fall officially starts on September 23rd but there’s no need to wait that long to bake a batch of autumn-spiced Pumpkin-Apple muffins. Made with fresh apples, pumpkin and whole wheat flour there are few things more inviting on a cool afternoon than one of these muffins and a honey-vanilla latte with maple whipped cream.

Pumpkin-Apple Muffins (My Recipe)

Ingredients: Makes 6 jumbo muffins
(Or 16 regular sized muffins, or 12 regular sized muffins + 1 mini loaf. Mini loaf will bake for same time as jumbo muffins.)

  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup light brown sugar
  • 1 cup white sugar
  • 1 cup peeled and diced apples
  • 2/3 cup olive oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt


Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray.

In a large bowl combine the pumpkin, sugars, olive oil and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside.

In a medium bowl combine the flours, baking soda, baking powder, salt and spices, mixing well.

Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine.

Divide the batter evenly among your muffin cups. Bake regular sized muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Bake jumbo muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack. Enjoy!

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