I fell in love with pumpkin muffins in the late ’90s when I worked in the Factoria area of Bellevue. The Great Harvest Bread in Loehmann’s Plaza made these wonderful Pumpkin Hazelnut muffins that I used to buy when they were still warm. So delicious, and addictive!
This Pumpkin-Apple Muffin recipe has been my go-to pumpkin muffin recipe for a long time now. I try to make it once every fall. I got the recipe from the Seattle Times years ago (at least 11 , since I haven’t lived in Seattle for 10 years now and I remember making these while I lived there). A note on the recipe says it was originally from “Colonial Homes Magazine”, which apparently is no longer published. Look! The recipe is still available on the Seattle Times web site: Pumpkin-Apple Muffins.
I decided to try substituting white whole wheat flour for part of the all-purpose flour. The results were delicious, and the whole wheat adds a bit of extra nutrition.
Click here to print.
- 2½ cups all-purpose flour (substitute 1 cup traditional or white whole wheat flour for 1 cup of the all-purpose, if desired)
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- 1 (15-ounce) can pumpkin
- 2 cups chopped apples (Granny Smith are a good choice)
- ½ cup chopped walnuts
Preheat oven to 350°. Lightly grease muffin pan(s) or line with paper cups. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda and salt. In a medium bowl, whisk together the eggs and oil until blended. Whisk in the pumpkin until smooth. Stir in the apples and walnuts.
Add the pumpkin mixture to the flour mixture and stir until just moistened. Spoon into the prepared muffin tins, filling each cup about ¾ full.
Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a wire rack and cool a bit before serving.
Makes 24 muffins.