These pumpkin apple muffins combine the best flavours of fall, so that you don’t have to choose between pumpkin spice or apple crumble. Packed with nutritious ingredients like oats, pumpkin, apple, and greek yogurt- they make a filling snack.
Visiting the apple orchard is a fun fall activity for the whole family, it helps increase food exposure outside of mealtime and the kitchen. You can then follow this activity by getting kid’s into the kitchen to help out. Kid’s often feel more empowered to try foods that they have been involved with. Cooking with kids also helps give them valuable skills in the kitchen. Get them to help mix, measure, fill the muffin tins, read the instructions or chop the apples with kid safe knives.
These pumpkin apple muffins are moist, and the perfect balance of sweetness from the apples and brown sugar- without being overly high in sugar content.
Pumpkin Apple Muffins
Ingredients
- 1/4 cup butter melted
- 1/3 cup brown sugar
- 3/4 cup plain greek yogurt
- 3/4 cup canned pure pumpkin
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 cups apples finely diced
Cinnamon Sugar Topping
- 1 1/2 tbsp brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners or grease with oil.
- In a small bowl, combine the melted butter, sugar, yogurt, pumpkin, egg and vanilla. Whisk together well.
- In a large bowl, combine the flour, oats, baking powder and soda, and cinnamon. Stir well.
- Gently combine the wet ingredients into the dry ingredients. Stirring just until combined.
- Gently fold in the diced apples. Do not over mix.
- Spoon the muffin batter into the muffin tins.
- In a small bowl, combine the brown sugar and cinnamon with a fork. Sprinkle onto the muffin tops.
- Bake the muffins for 20-25 minutes, or until a wooden tooth pick inserted into a muffin comes out clean.
- Cool and enjoy. Best stored in the refrigerator.
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