Pumpkin-Apple Harvest Muffins - The Rising Spoon

Thursday, November 1, 2012

Pumpkin-Apple Harvest Muffins

An incredibly moist pumpkin muffin recipe chocked full of fragrant pumpkin pie spice, cinnamon & nutmeg. Pumpkin puree and applesauce lend moisture while the oats, apple chunks, and cranberries provide a bit of texture. These are basically like fall in a muffin! 

Pumpkin-Apple Harvest Muffins

Are you aching to indulge in seasonal treats, but don't want something overly sweet? Look no further, friends! Here is a delectable, uber moist muffin that's chock-full of flavors. 

No exaggeration. I dislike bland foods. I'm a pro-seasoning kind of gal. 

So, when I adapted this recipe, which had numerous comments about how the muffins needed more flavor, the first thing I did was increase the pumpkin pie spice and sprinkle in a bit of extra cinnamon. Perfection! 

I fondly call these treats "fall in a muffin". Cause that's what they are. 

Taking one whiff of the muffin's spicy aroma is equivalent to a sudsy bath, a tight embrace, a gossamer knit sweater, comfy slippers, and a lick or two from your favorite kitten or puppy. 

Did I mention they were moistest muffins I've ever eaten? How'd I achieve that? A mixture of pumpkin puree, and unsweetened applesauce. No need for oil when you can use these two!

Pumpkin-Apple Harvest Muffins
Although if you want to get your butter on, I totally understand. 

Especially if you love baked goods with fresh fruit like these peaches and cream muffins

Aaaaand, if you're vegan, simply replace each egg with 1/4 cup of mashed ripened banana. I almost did this but decided at the last second to try the egg method, assuming the banana would overpower the pumpkin or apple. 

Who knows, though, the flavors might mesh into a hybrid even-more-super-awesome muffin. Please let me know if you try this! 

Pumpkin-Apple Harvest Muffins

yield: 12 muffinsprint recipe

Pumpkin-Apple Harvest Muffins

prep time: 10 MINScook time: 22 MINStotal time: 32 mins
Incredibly moist pumpkin muffins chocked full of pumpkin pie spice, cinnamon & nutmeg. Pumpkin puree and applesauce lend moisture while the oats, apple chunks, and cranberries provide a bit of texture. Easily substitute mashed ripened banana for the eggs to make it vegan-friendly.


  • 1 cup of 100% pumpkin puree
  • 1/2 cup of organic turbinado OR maple syrup OR honey*
  • 1/2 cup of organic unsweetened applesauce
  • 2 pastured eggs (or 1/2 cup of mashed ripe banana so it's vegan-friendly)
  • 1 cup of flour (I've used all-purpose, white whole wheat & einkorn wheat before)
  • 1/2 cup old fashioned oats
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons homemade pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt (like THIS or THIS)
  • 1/2 an organic apple, cored and diced
  • 1/4 cup dried sweetened cranberries


  1. Pre-heat oven to 375 degrees. Grease a 12-count muffin tin with butter or coconut oil. If using muffin liners, insert into tin and grease those instead (you can omit both of these steps if you're using parchment paper liners).
  2. In a mixing bowl, combine all dry ingredients (sugar, flour, oats, baking powder, spices, & salt) and stir. Then add the wet ingredients (pumpkin, applesauce, eggs) and mix everything only until the dry ingredients are incorporated.
  3. Gently stir the diced apples and dried cranberries into batter. Fill each muffin tin equally until all the batter is used up. Bake for 18-22 minutes, or until a toothpick or fork stuck into the middle of a muffin comes out clean (with no wet batter).
  4. Vegan Method: To make these vegan-friendly, substitute 1/4 cup of ripe, mashed banana for each egg. I considered doing this but wasn't sure how the banana flavor would affect everything. Let me know if you try this!
Notes & Tips
  1. If you dislike applesauce or have apple allergies, use 1/2 cup of coconut oil or butter; however, the muffins will be slightly less moist (still yummy, though).
  2. The apples & cranberries REALLY take it up a notch, but if you're not a fan, try chopped walnuts and dark chocolate instead.
  3. Use whatever flour you have on hand. You can go with all-purpose, whole wheat, einkorn wheat, etc. Using only whole wheat flour will likely make the muffins denser, though. Keep that in mind.
  4. The muffins are pretty small and don't rise much, so feel free to double the recipe if you want 24 muffins. They go fast!
Created using The Recipes Generator

I'd like to hear from YOU!

Is there one particular spice or food that screams "fall" to you?

Pumpkin-Apple Harvest Muffins

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Elaina Newton is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter

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