Apple-Pumpkin MuffinsPhoto Credit : Kristin Teig and Liz Neilly
Some people say that pumpkin is the official flavor of fall—but that’s an insult to apples! So let’s call a truce by combining them into simple, flavor-packed muffins that you can whip up in less than an hour. Using pumpkin pie spice simplifies the ingredients list, but if you don’t have it on hand, substitute 1/2 teaspoon cinnamon, 1/4 teaspoon each of ginger and nutmeg, and a pinch of cloves.
1½ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1¼ teaspoons pumpkin pie spice
¾ cup canned pumpkin puree
1 large egg
1/3 cup vegetable oil
1 large firm-sweet apple (about 8 ounces), peeled, cored, and cut into ¼-inch cubes
1 teaspoon vanilla extract
Thin apple slices, for garnish
Preheat your oven to 375°F and set a rack to the middle position. Line a standard 12-cup muffin pan with paper liners or grease with butter.
In a large bowl, whisk together the flour, sugars, salt, baking powder, and pumpkin pie spice. In a medium bowl, whisk together the pumpkin puree, egg, oil, apple, and vanilla.
Add the wet ingredients to the dry and stir to combine. Divide the batter among 12 muffin cups, filling each about 3/4 full, and top each with an apple slice, if desired. Bake until a cake tester comes out clean, 20 to 25 minutes. Let muffins cool on a rack for 15 minutes, then serve warm.