Pumpkin Apple Muffins with Snickerdoodle Topping

Do you remember the great pumpkin shortage of 2010 and 2011? No? Well I do. It was so bad in the early days that even my mom was buying cans to add to my collection. It was looking dire for a while. I had to stock up. And then came one day, I went grocery shopping and saw oodles of cans. Not just a shelf full but boxes upon boxes of pumpkin. I didn’t hear of a shortage this year, but even if there was one…I’m fully prepared.

I finally cracked open my first can of pumpkin for the season the other day. I know SO many broke down and did this weeks ago but I just couldn’t bring myself to encroach on apple’s territory. To me, September is a sacred month reserved just for apples. Now that we’re well into the swing of things in October it seems safe to enjoy both apples and pumpkin.

Okay… I cracked two cans because I wasted an entire can on a failed recipe. I guess that goes with the territory of recipe testing but I was SO bummed it didn’t work out. If I’d known … how could you know your recipe is going to fail beforehand??? But if I’d known, I’d have made a smaller batch and wasted far less.

After a great loss, I regrouped and created a new plan with slightly different ingredients and even a new topping, just for fun. Success!! Amazingly moist and flavorful pumpkin muffins with chunks of sweet apples throughout, topped off with a cinnamon-sugar snickerdoodle topping. Oh heavens! Seriously you need these muffins in your life. I’m not even remotely joking. Run into your kitchen and make these right now. You’ll thank me. But make a whole batch. And be prepared to not want to share!

Yield: Makes 18 muffins

Cook Time: 25-30 minutes

Pumpkin apple muffins with snickerdoodle topping

Ingredients:

Muffin ingredients:
1/4C butter, softened
1C granulated sugar
1/2C brown sugar
2 eggs
1 tsp vanilla
1C canned pumpkin (not pumpkin pie filling)
1/3C yogurt (or sour cream)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
2C all purpose flour
1 1/2C apple chunks

Topping ingredients:
1/4C granulated sugar
1 tsp cinnamon

Directions:

Preheat oven to 350 degrees. Prepare muffin pan with liners, set aside.

In a large bowl, cream butter and sugars. Add wet ingredients, mixing well. Sprinkle in dry ingredients, mixing on low until fully incorporated. Fold in apple chunks.

Fill muffin liners 3/4 full with a heaping large cookie scoop of batter.

Combine topping ingredients. Sprinkle over the top of each muffin.

Bake for 25-30 minutes or until a cake tester comes out clean. Let muffins sit in tray for 2-3 minutes prior to transferring to a wire rack to cool completely. Store in an airtight container for up to several days or may be frozen.


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27 Responses to “Pumpkin Apple Muffins with Snickerdoodle Topping”

  1. #
    1
    Robyn Stone | Add a Pinch — October 10, 2012 at 7:09 am

    You had me at Snickerdoodle topping!

  2. #
    2
    Lauren at Keep It Sweet — October 10, 2012 at 7:30 am

    I don’t think I’ll ever get over the pumpkin shortage… I freak out any time I am down to very few cans.

    Love these muffins!

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    3
    The Mr. — October 10, 2012 at 8:19 am

    I’m devastated that I only got to eat one of these. Devastated.

  4. #
    4
    Amy — October 10, 2012 at 9:14 am

    Ah yes, failed recipes. Food blogging can be expensive! I totally remember the pumpkin shortage…or so they said. Afterward I was convinced it was all a marketing ploy. And it worked! These look awesome. You know I die for anything Snickerdoodle.

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    Hayley @ The Domestic Rebel — October 10, 2012 at 10:13 am

    I love that you mixed pumpkin + apple and then threw on a snickerdoodle topping. So awesome.

  6. #
    6
    Cassie — October 10, 2012 at 11:03 am

    These are gorgeous. I’m a fool for snickerdoodles so I love this topping!

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    natalie@thesweetslife — October 10, 2012 at 1:14 pm

    I’m thinking snickerdoodle topping belongs on everything!! love this idea!

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    8
    Erin @ Texanerin Baking — October 10, 2012 at 2:25 pm

    That topping! Yummy. Why don’t you make small batches when testing a recipe? I only ever do 1/2 or a 1/4. But maybe I’m just used to failing most of the time. And welcome to pumpkin baking time! Yay.

    • Rachel — October 10th, 2012 @ 3:07 pm

      I ended up making a half batch of this particular recipe when testing but didn’t think it through and made a full recipe of the first… such a shame! I had such high hopes for it. Will work out the kinks soon!

  9. #
    9
    Laura Dembowski — October 10, 2012 at 3:05 pm

    Failed recipes are such a bummer, but these look like such a success! A great idea to put pumpkin and apple in a snickerdoodle muffin. These flavors couldn’t be better. If there’s another pumpkin shortage, there are usually lots of pie pumpkins around because no one buys them, but it’s so easy to roast and puree your own pumpkin. It’s the only kind of pumpkin I use.

  10. #
    10
    Carrie @ Bakeaholic Mama — October 10, 2012 at 3:18 pm

    What a bummer! Failed recipes are never fun. BUT it looks like you may have a winner muffin on your hands now. Love the combo of apple and pumpkin!

  11. #
    11
    amanda @ fake ginger — October 10, 2012 at 4:02 pm

    Mmm, looks delicious! I think muffins are my favorite food at the moment.

    The great pumpkin shortage! bahaha!

  12. #
    12
    Katrina @ In Katrina's Kitchen — October 10, 2012 at 4:44 pm

    Beauty! And I love the pedestal ;)

  13. #
    13
    Melissa @ Bless This Mess — October 10, 2012 at 7:12 pm

    Love me some apple everything! The topping will surly put these over the top. I think I’ll be making them to take to my daughter’s preschool when it’s her turn for snack!

  14. #
    14
    Julie @ Table for Two — October 10, 2012 at 9:24 pm

    I saw these this morning and instantly started craving them. They look so good!! I love the crackled top!

  15. #
    15
    Tracey — October 10, 2012 at 10:22 pm

    You’ve really outdone yourself with these Rachel – pumpkin, apple *and* snickerdoodle goodness all in one? And I can eat it for breakfast? Score!

  16. #
    16
    Elizabeth@ Food Ramblings — October 11, 2012 at 9:31 am

    How funny- I made muffins so similar to these over the weekend!

  17. #
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    Sandie@afoodieaffair.com — October 11, 2012 at 10:02 am

    Oooh Rachel, these look so good. Especially for a cool New England morning!

  18. #
    18
    Rachael {SimplyFreshCooking} — October 11, 2012 at 12:19 pm

    Awesome recipe! :)

  19. #
    19
    Jennifer @ Mother Thyme — October 11, 2012 at 12:53 pm

    Oh yes, I am so running to my kitchen to make these now because they look amazing!

  20. #
    20
    Barbara | Creative Culinary — October 11, 2012 at 1:02 pm

    I’ve not ventured into pumpkin yet…for me it’s all about November and Thanksgiving! But apples…sure and added to pumpkin with that topping? OK, I’m sold. Wish I had one now; perfect fall day for just this.

  21. #
    21
    Averie @ Averie Cooks — October 11, 2012 at 1:12 pm

    love snickerdoodles – and apples – and a crunchy topping with moist interior. Perfect!

  22. #
    22
    nicole @ I am a Honey Bee — October 11, 2012 at 2:08 pm

    holy cow. I want these! pumpkin, apples, snickerdoodle! I like the sugary top!!

  23. #
    23
    Carlas Confections — October 11, 2012 at 7:44 pm

    Love the snickerdoodle top. So amazing!

  24. #
    24
    Erin @ Dinners, Dishes and Desserts — October 11, 2012 at 8:29 pm

    Not sure you can get any more goodness in a muffin!

  25. #
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    amy @ fearless homemaker — October 11, 2012 at 9:59 pm

    I remember the great pumpkin shortage! So happy that it’s over + that there are plenty of cans of pumpkin in our stores. These muffins look absolutely delicious – i’ll take a dozen, please. =)

  26. #
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    Amy — August 25, 2013 at 11:36 pm

    Simply amazing!!! So moist and delicious. It’s impossible to eat just one!

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