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Irresistible Apple Pumpkin Breakfast Muffins Recipe

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★★★★★

4.7 from 56 reviews

These irresistible apple pumpkin breakfast muffins are a wholesome and flavorful way to start your day, packed with real pumpkin, fresh apple, grated carrots, and warm pumpkin spices. Perfectly moist and tender without excess oil, they’re a nutritious, kid-approved breakfast treat that you can make ahead for busy mornings.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup plain flour
  • 3/4 cup packed light brown sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup pure pumpkin puree (not pie filling)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup melted coconut oil
  • 1 large apple, coarsely grated (with peel, washed)
  • 1 tbsp vanilla extract
  • 2 cups grated carrots (about 3 medium carrots)

Add-Ins

  • 1/2 cup dried cranberries
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans

Instructions

  1. Prepare the Muffin Tin and Oven: Line a 12-cup muffin tin with paper liners and set aside. Preheat your oven to 400°F (200°C) to ensure it is fully heated when the batter is ready. This temperature helps the muffins rise and creates a golden top.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, plain flour, light brown sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly combined. This ensures consistent flavor and texture throughout the muffins.
  3. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, unsweetened applesauce, melted coconut oil (cooled but still liquid), coarsely grated apple, vanilla extract, and grated carrots. Whisk until the mixture looks glossy and well blended, providing moisture and sweet autumn flavors.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until barely combined to avoid overmixing, which can make the muffins dense and tough; a few lumps are okay.
  5. Fold in the Add-Ins: Lightly toss the dried cranberries, shredded coconut, and chopped pecans with a small amount of flour to prevent sinking, then gently fold them into the batter evenly. This adds texture and bursts of flavor.
  6. Portion and Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 24 to 28 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the muffin tops are lightly golden.
  7. Cool and Serve: Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve warm, at room temperature, or chilled. These muffins pair beautifully with coffee, chai tea, Greek yogurt, or as part of a larger breakfast spread.

Notes

  • Do not overmix the batter; mix only until dry ingredients are just incorporated for tender muffins.
  • Use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted sweetness and spices.
  • Melt coconut oil and let it cool before adding to prevent cooking the wet ingredients prematurely.
  • Coat add-ins like cranberries and pecans lightly with flour to prevent sinking during baking.
  • Fill muffin cups only about 2/3 to 3/4 full to avoid overflow.
  • Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
  • To reheat frozen muffins, thaw at room temperature for 30 minutes or microwave for 20-30 seconds; warm in a 300°F oven for 5-7 minutes for a fresh-baked taste.

Keywords: apple pumpkin muffins, healthy breakfast muffins, fall breakfast recipes, pumpkin spice muffins, make-ahead breakfast

Find it online: https://lucabites.com/irresistible-apple-pumpkin-breakfast-muffins-recipe/