Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 1 tablespoon (15g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1/2 cup (113g)
- Granulated sugar: 1/2 cup (100g)
- Pure pumpkin purée: 1 cup (240g)
- Apple, peeled and diced: 1 cup (140g)
- Milk: 1 cup (240mL)
- Vanilla extract: 1 teaspoon (5mL)
- Eggs: 2
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in pumpkin purée and apples.
- Add milk and vanilla extract, and mix until combined.
- Add eggs one at a time, beating well after each addition.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fill prepared muffin cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin (1/12th of recipe):
- Calories: 250
- Fat: 12g (of which 6g saturated)
- Protein: 5g
- Carbohydrates: 35g (of which 18g sugar)
- Fiber: 2g
Dish Characteristics:
- Soft and fluffy texture
- Sweet and savory flavor with a hint of cinnamon and nutmeg
- Moist and tender crumb
- Golden brown crust
User Comments:
- "These muffins are absolutely delicious! They're so moist and flavorful, and the pumpkin and apple combination is perfect."
- "I made these for a brunch party, and everyone loved them. They're so easy to make and so impressive."
- "The muffins are light and airy, and the pumpkin and apple flavors are perfectly balanced. I will definitely be making these again."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have pumpkin purée, you can use canned pumpkin instead.
- You can substitute any type of apple you like in this recipe.
- For a vegan version, use plant-based milk and butter.
