Pumpkin Apple Cinnamon Muffins – Perfect September Back-to-School Treat
Cozy September Pumpkin Apple Cinnamon Muffins Recipe: September is the perfect month to embrace the flavors of pumpkin, apple, and cinnamon. These warming spices and seasonal produce create a comforting, moist muffin that’s great for back-to-school breakfasts, afternoon snacks, or a cozy treat any time of day. Easy to bake year after year, these muffins bring a little autumn magic to your kitchen, no matter the year!
Ingredients
- ½ cup vegetable oil or melted coconut oil
Step-by-Step Instructions
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, beat the eggs thoroughly. Add the pumpkin puree, sugar, brown sugar, oil, and vanilla extract. Mix until smooth.
4. Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender.
5. Gently stir in the chopped apple.
6. Scoop the batter evenly into the muffin tins, filling about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips/Substitutions/Variations
- Substitute whole wheat flour for half of the all-purpose flour for added fiber and a nuttier flavor.
- Use maple syrup instead of sugar for a natural sweetener variation.
- Add a handful of chopped walnuts or pecans for crunch.
- Swap apples for pears if you prefer a softer, sweeter fruit in the muffins.
- For a vegan version, replace eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup or agave nectar.
Serving Suggestions / Make-Ahead & Storage: Enjoy these muffins warm with a pat of butter or cream cheese. They pair wonderfully with a hot cup of tea or coffee during chilly September mornings.
Make-ahead tip: Bake the muffins and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped for up to 3 months—just thaw or microwave before serving for a fresh-baked taste.
Sources:
