Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup grated Granny Smith apple (about 1 large apple)
- 1/2 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 them well with non-stick spray. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Ensure there are no large lumps of brown sugar. In a separate medium bowl, whisk the pumpkin puree, eggs, oil, milk, and vanilla extract until smooth. Grate your apple using a box grater and squeeze out any excess moisture with a paper towel before measuring.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula until just combined; do not overmix. Fold in the grated apple, blueberries, and chocolate chips. Scoop the batter into the muffin cups, filling them all the way to the top. 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 15-17 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely. Serve these warm with a pat of salted butter or a drizzle of honey. For a true bakery-style presentation, place them on a wooden serving board alongside a hot cup of coffee or apple cider. The contrast of the melted chocolate chips and the bright blueberries makes them look as good as they taste.
- Cook Time: 42 minutes