These whole grain Pumpkin Apple Muffins are sweetened with just pumpkin puree and maple syrup. Whip up a batch to eat for a healthy breakfast or a satisfying afternoon snack!
Sometimes I like to think outside of the box when it comes to recipes, and other times, I don’t mess with an already perfect combination. This recipe is the latter. I would argue (without any type of proof to back this up) that pumpkin and apples are the two most popular fall and winter fruits. And yes, pumpkin is definitely a fruit. You can tell because it has seeds on the inside.
You probably already love pumpkin pie, and I’m sure I can convince you to try my pumpkin swirl salted brownies, and I’m pretty certain I won’t have to twist your arm to try these Pumpkin Apple Muffins. But if you’re one of the slight few that needs a reason to add more pumpkin to your life, here’s two. Unsweetened pumpkin puree adds flavor and nutrients to recipes with just 80 calories per cup cup. That one cup of pumpkin also has 6 times the recommended daily value of Vitamin A. Your eyes will love you for indulging in these pumpkin muffins!
With delicious pumpkin flavor, small chunks of apples throughout and a hint of sweetness from maple syrup, your taste buds will thank you for this taste of fall.
Pumpkin Apple Muffins
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon salt
- ½ cup pumpkin puree unsweetened
- ¼ cup of maple syrup
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup milk
- 1/2 cup diced red apple
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, and salt. Stir to combine.
In a separate bowl, combine the pumpkin, maple syrup, oil, egg, vanilla, and milk. Mix well.
Add the wet ingredients to the dry ingredients and mix until combined. Add apples to the mixture and stir.
Line a muffin tin with muffin papers or spray each individual muffin cup with cooking spray. Fill each muffin cup to the top.
Bake in the oven for 13-15 minutes. Set aside to cool.