Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 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 medium honeycrisp or granny smith)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup fresh or frozen blueberries
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Grate your apple using a box grater and set it aside. Ensure your eggs are at room temperature to help the batter emulsify properly.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Make sure there are no large clumps of flour or spice, as this ensures an even rise and flavor distribution throughout the muffins.
- In a separate medium bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until the mixture is smooth and well-combined. Once smooth, fold in the grated apple. The moisture from the apple will help keep the muffins tender during the baking process.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few streaks of flour are okay. Gently fold in the chocolate chips and blueberries until they are evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Sprinkle the tops with coarse sugar if desired. Place the 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 another 15-17 minutes. A toothpick inserted into the center should come out clean.
- Allow the muffins to cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows the chocolate chips to set slightly before serving.
- Cook Time: 42 minutes