Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup grated apple (about 1 large Honeycrisp or Granny Smith)
- 1 cup fresh blueberries
- 1/2 cup semi-sweet chocolate chips
- Optional: Sparkling sugar for topping
Instructions
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with non-stick spray. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Ensure there are no large clumps of brown sugar remaining. This dry base creates the structure and spice profile for your muffins.
- In a separate medium bowl, whisk the pumpkin puree, oil, eggs, and vanilla extract until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; do not overmix. Fold in the grated apple, blueberries, and chocolate chips carefully. Divide the batter evenly among the 12 muffin cups, filling them all the way to the top for that signature bakery-style dome. Sprinkle with sparkling sugar if desired.
- Place the muffin tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15 to 18 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best experience.
- Cook Time: 45 minutes