Apple and Pumpkin Muffins

pumpkin and apple muffins with one broken in half

Spiced apple and pumpkin muffins perfect for making with seasonal autumn produce

Course Breakfast, Dessert, Muffins, Snack

Cuisine International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 181kcal

Author Corina Blum

Ingredients

210 g plain white flour
90 g plain wholemeal flour
160 g soft brown sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 eggs lightly beaten
250 g pumpkin puree unsweetened
125 ml vegetable oil
3 apples (weighed 240g after being peeled, cored and chopped)

Metric - US Customary

Instructions

Put all the dry ingredients (flour, sugar, bicarbonate of soda, salt and spices) in a large bowl. Stir together.
In another bowl lightly beat the eggs then add the pumpkin puree and oil.
Add the pumpkin mixture to the bowl with the flour and stir until just combined.
Stir in the pieces of apple.
Divide into 18 muffin cases.
Bake in a pre-heated oven at 160C for 30 minutes. Test with a skewer and if it come out clean they are ready.
Sprinkle a little icing sugar over the top to serve if desired

Notes

For an alternative topping you could mix some cinnamon and brown sugar together and sprinkle over the top of the muffins before baking.

Nutritional information is approximate and a guideline only.

Nutrition

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