Apple Pumpkin Muffins

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apple pumpkin muffins

These Apple Pumpkin Muffins are a perfect combination of fall flavors. These muffins didn’t take the most perfect picture, but don’t let that fool you they are delicious.

I diced the apples a little too thick but they were still really good.

Apple Pumpkin Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 18
  • 2 ½ cups all-purpose flour
  • 2 cups sugar (I used Splenda)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • 2 cups finely chopped tart apples (I used Paula reds for this recipe because that is what I had on hand.)
  1. In a large bowl mix together the first 7 ingredients until well combined.
  2. In a medium size bowl whisk together eggs, pumpkin, and oil. Add the wet ingredients to the dry ingredients and mix until just moistened, and then fold in the apples.
  3. Using lightly sprayed muffin cups, or liners, fill them ⅔’s full with the batter.
  4. Bake at 350F for 30 – 35 minutes; cool for 10 minutes before removing from the pan.


Pumpkin Bread Recipe

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One of the great features of Fall is the harvest. Along with the cooler weather it makes for a great time for baking. This pumpkin bread recipe is simple. You will have 2 great tasting loafs in less than 90 minutes. You can eat one and freeze the other if you choose. Enjoy

Pumpkin Bread Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 2
  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ¾ teaspoon ground cloves
  • 2 cups chopped walnuts (optional)
  1. Heat oven to 350.
  2. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Stir in the walnuts.
  6. pumpkin-bread-ingredients
  7. pumpkin-bread-batter
  8. Grease two 9 x 5 inch loaf pans and dust with flour.
  9. Evenly divide the batter between the two pans.
  10. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  11. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.