Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup melted butter or vegetable oil
- 2 large eggs, room temperature
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup peeled and finely diced apples (Honeycrisp or Granny Smith)
- Optional: 1/2 cup blueberries or chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat helps the muffins rise quickly to create those iconic bakery-style tops. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Peel and dice your apples into small, uniform pieces to ensure they soften evenly during the short baking window.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate medium bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold gently with a spatula. Stop mixing as soon as no large streaks of flour remain; overmixing leads to tough muffins.
- Gently fold in the diced apples and your choice of blueberries or chocolate chips. Use a large cookie scoop or a measuring cup to fill the muffin liners all the way to the top. Filling them to the brim is the secret to achieving that professional bakery-style look. Sprinkle a little extra cinnamon sugar on top for a crunchy finish if desired.
- Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes. A toothpick inserted into the center should come out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes