Muffins are the best weekend treat. I often make them for my family early on a Saturday morning before anyone is out of bed. Then they’re all thankful and happy that Mom got up early to feed the family. Is there anything better than a warm apple muffin? Consider surprising someone with this seasonal fall muffin recipe! Everyone will benefit because you’ll have enough leftover to save for busy weekday mornings ahead.
What we have here is a delicious pumpkin muffin recipe that is studded with chunks of fresh apple.
What are the best kinds of apples to use for baking?
Golden Delicious apples are my first choice for adding to muffins. Another variety that works well for muffins is Fuji. Granny Smiths are also popular because they bring out a tart flavor to balance the sweetness of the muffin.
This batch of muffins makes 18. That will give you plenty to enjoy while they’re nice and warm at the time of baking. And you will likely have many left over. They keep well in a covered container for a few days. Or you can choose to freeze them to be defrosted later.
How to freeze muffins:
Cool muffins completely before preparing to freeze. Wrap muffins in plastic wrap or foil, and them place them in a plastic zip freezer bag. Label your zip bag with the date. Muffins are fine to be frozen for about 3 months. It’s best to thaw them at room temperature when you’re ready to eat them.
These Pumpkin Apple Muffins have a simple streusel topping. The topping is made of sugar, flour, cinnamon and butter. It adds a sweet and crusty layer to the tops of your muffins.
They’re so perfect for serving on a chilly fall morning with a big mug of coffee!
Here are a few more pumpkin muffin recipes…
Pumpkin Spice Muffins Pumpkin Cinnamon Chip Muffins Whole Wheat Pumpkin Spice Muffins Healthy Pumpkin Muffins Pumpkin Chocolate Chip Muffins Pumpkin Cream Cheese Muffins Two Ingredient Pumpkin Muffins Pumpkin Coffee Cake Muffins
