Apple-Pumpkin Muffins

(from castro15’s recipe box)

Categories: Desserts


  • 1 Granny Smith apple
  • 1/2 cup plus 1 tsp granulated sugar
  • 7 tbsp unsalted butter, melted
  • 1 tsp plus a pinch of ground cinnamon
  • 1/2 tsp plus a pinch of salt
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 cup plus 1 1/2 to 2 1/2 tsp whole milk
  • 1/2 cup pure pumpkin puree
  • 1 1/4 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup confectioners' sugar


  1. Preheat the oven to 350. Line a 12-cup muffin pan with nonstick liners. Peel and core the apple and cut into 12 wedges, then slice the wedges crosswise into small triangular pieces. Combine the apple pieces, 1 tsp granulated sugar, 1 tbsp melted butter and a pinch each of cinnamon and salt in a large nonstick skillet. Cook over medium-high heat, stirring occasionally, until the apples are browned and softened, 4-6 minutes. Let cool completely.

  2. Whisk the flour, baking powder, remaining 1 tsp cinnamon and 1/2 tsp salt in a large bowl. Whisk the remaining 1/2 cup granulated sugar and 6 tbsp melted butter, 1 cup milk, the pumpkin, 1 tsp vanilla and the eggs in a medium bowl; stir into the flour mixture until just combined.

  3. Divide the batter among the muffin cups, filling them three-quarters of the way. Spoon the apples into the center of each. Bake until a toothpick inserted into the center of a muffin comes out clean, 22-25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

  4. Meanwhile, make the glaze: Stir the confectioners’ sugar with 1 1/2 tsp milk and the remaining 1/4 tsp vanilla in a small bowl until smooth, gradually adding up to 1 more tsp milk if needed. Drizzle the glaze over the muffins. Let set 10 minutes.

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