Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups peeled and finely diced Granny Smith apples
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons heavy cream or milk
- A pinch of salt
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them heavily with non-stick spray. Starting with a very hot oven is the secret to getting that bakery-style dome. Peel and dice your apples into small, uniform pieces so they distribute evenly throughout the batter.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Ensure there are no large clumps of flour. This step aerates the dry ingredients, which helps the muffins rise consistently.
- In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth. Add the eggs one at a time, beating well after each addition. Finally, stir in the vegetable oil and vanilla extract until the mixture is fully emulsified and glossy.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stop mixing as soon as you see the last streak of flour disappear. Overmixing at this stage will lead to tough, rubbery muffins rather than a light and tender crumb.
- Add the diced apples to the batter. Use your spatula to gently fold them in until they are evenly distributed. The batter will be quite thick, which is exactly what you want for a tall muffin rise.
- Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 15-17 minutes. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for 5 minutes before moving them to a wire rack. While they cool, whisk together the powdered sugar, maple syrup, and cream to create a thick glaze. Once the muffins are slightly warm but not hot, drizzle the glaze generously over the tops. Serve immediately or let the glaze set for a few minutes.
- Cook Time: 42 minutes