Andrea’s Recipes

I first made these for breakfast a few weeks ago, and man they were gone! Michael thought that they were perfect and didn’t need a single change to the recipe. The boys devoured them and my oldest asks for pumpkin muffins every day now. So we’ll keep this one.

Equipment

greased muffin tin
stand mixer with paddle attachment
#20 scoop

Ingredients

1-2/3 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 granny smith apple, peeled and finely chopped

TOPPING
3 tablespoons sugar
1 teaspoon pumpkin pie spice

Preparation

1. Preheat oven to 350° F (or 325° F if you are using a dark nonstick pan).

2. Combine flour, baking soda, baking powder, salt, spice, and sugar in a large bowl; make a well in center of mixture.

3. In the bowl of the stand mixer, mix pumpkin, butter, and eggs. Pour mixture into the dry ingredients, stirring just until moistened. Fold in chopped apple, and scoop into greased muffin pan, filling 2/3 full.

3. Combine topping ingredients and sprinkle evenly over muffins. Bake for 20 minutes. Remove from pans immediately, and cool on wire racks for a few minutes before serving.

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Source: adapted from CDKitchen.com