why make this recipe
Apple Pumpkin Muffins with Oat Topping are a delicious way to enjoy the flavors of fall. They combine the warmth of pumpkin, the sweetness of apples, and a crunchy oat topping that makes every bite special. Whether you’re having them for breakfast or as a snack, these muffins are sure to please your taste buds. Plus, they are easy to make and always a hit with family and friends!
how to make Apple Pumpkin Muffins with Oat Topping
Ingredients
- 1 1/2 cups (192g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup (245g) pumpkin puree
- 1/2 cup (122g) unsweetened applesauce
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (150g) diced apple (peeled and cored)
- 1/2 cup (45g) rolled oats
- 1/4 cup (50g) brown sugar
- 1/4 cup (32g) all-purpose flour
- 2 tbsp (28g) melted butter
- 1/2 tsp ground cinnamon
Directions
- Preheat your oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the pumpkin puree, applesauce, vegetable oil, egg, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in the diced apple.
- In a small bowl, combine the oats, brown sugar, flour, melted butter, and cinnamon for the topping.
- Fill the muffin cups about 3/4 full with batter and sprinkle the oat topping evenly on top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
how to serve Apple Pumpkin Muffins with Oat Topping
These muffins are perfect for breakfast, brunch, or a mid-afternoon snack. Serve them warm with a pat of butter, or enjoy them plain. For a fun twist, try pairing them with a cup of coffee or tea for a cozy treat.
how to store Apple Pumpkin Muffins with Oat Topping
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Place the muffins in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or heat them in the microwave for a quick snack.
tips to make Apple Pumpkin Muffins with Oat Topping
- Make sure your pumpkin puree is pure and not pumpkin pie filling to keep the flavors right.
- For extra sweetness, try adding chocolate chips or nuts to the batter.
- If you can’t find rolled oats, quick oats will work too, but rolled oats give a better texture.
variation
You can switch things up by using different types of apples or adding spices like ginger or cloves for an extra kick. If you want a healthier option, consider using whole wheat flour instead of all-purpose flour.
FAQs
Can I make these muffins gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend.
How do I know when the muffins are done?
Insert a toothpick into the center of the muffins. If it comes out clean, they are done!
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin puree without added sugar or spices.
Apple Pumpkin Muffins with Oat Topping
Ingredients
Muffin Batter
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 1 cup pumpkin puree Ensure it's pure pumpkin, not pie filling.
- 0.5 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced apple Peeled and cored.
Oat Topping
- 0.5 cups rolled oats
- 0.25 cups brown sugar
- 0.25 cups all-purpose flour
- 2 tbsp melted butter
- 0.5 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the pumpkin puree, applesauce, vegetable oil, egg, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in the diced apple.
Topping and Baking
- In a small bowl, combine the oats, brown sugar, flour, melted butter, and cinnamon for the topping.
- Fill the muffin cups about 3/4 full with batter and sprinkle the oat topping evenly on top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.