Apple Pumpkin Gingerbread Muffins

A recipe for apple pumpkin gingerbread muffins. Tender and moist spiced pumpkin and gingerbread muffins with sweet apple chunks throughout. The perfect Fall breakfast or snack.

Apple Pumpkin Gingerbread Muffin Recipe from bakedbyrachel.com

I finally broke down an updated my phone. I put off updating it for so long because last time there was a major iOS update, I had too many things that needed updating at once. Basically, my computer and phone spazzed out (actual technical term) and I ended up losing most of my photos, etc. I’ve been scared to do too many updates, backups and changes at once but this time it was smooth sailing… minus one glitch that brought me to even consider doing the update in the first place…

On Friday I cracked my phone. I decided I can live with it for now because it doesn’t intrude into the  actual screen at all and I can’t feel the crack so we’ll see if it gets worse over time or anything. It was dumb how it happened really – in a rush to get outside to get my oldest from the bus I ended up wiping out in the driveway. Oops. Only minor injuries that will heal but my poor phone won’t. They should really use scratch proof plexiglass or something instead of regular (easily cracked and scratched) glass. Surely that’d be a better solution, at least for the consumers.

As for the iOS upgrade… I’m not totally sold on it but I don’t really have a choice huh? There are some features I like and others I’m just meh about. I actually don’t mind being forced into having a lock pad now. It’ll prevent my youngest from potentially sending messages or placing calls. Oh it’s happened. Maybe this means we’ll all be seeing fewer garbled messages showing up online that were clearly pocket messages or messages from those 3 and under.

The thing I hate most is all of the new icons. They’re just weird and so many changes at once is hard to take. I swear my icons are all neon colors too, not attractive. Whoever though a boxy neon green icon would be a good idea was seriously wrong.

Apple Pumpkin Gingerbread Muffin Recipe from bakedbyrachel.com

I made these muffins a week ago, total last minute, not this particular batch just this recipe. I sent the majority with the Mr and a friend for a long day of mountain bike riding. The few left behind were completely devoured that morning by myself and the kids. I knew immediately I had to make them again so I could share the recipe with you. They’re too good not to share! And sharing is caring. I care and want you to have these delicious muffins in your bellies.

Packed with the flavors of the season… from sweet apple chunks, spices, pumpkin and molasses. These muffins are moist, tender, flavorful and a must make breakfast or snack! A final sprinkling of sugar creates the perfect sweet crusty top.

Apple Pumpkin Gingerbread Muffin Recipe from bakedbyrachel.com

Apple Pumpkin Gingerbread Muffins

Tender and moist spiced pumpkin and gingerbread muffins with apple chunks throughout.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 17 muffins

Ingredients

  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 C pumpkin puree
  • 1/3 C plain yogurt
  • 2 Tbsp molasses
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 C all purpose flour
  • 2 to 2 1/2 C apples peeled and chopped
  • Plus additional sugar for topping

Instructions

  • Preheat oven to 350°F. Prepare two regular muffin pans with 17 liners total.
  • In a large bowl or stand mixer, cream together butter with sugars. Add in wet ingredients, mixing until just combined. Mix in spices, salt, baking powder and baking soda. With mixer running on low, slowly add in flour. When batter is streak free, mix in apple chunks by hand.
  • Using a large cookie scoop, add 1 heaping scoop to each liner. Sprinkle generously with granulated sugar.
  • Bake for 20-25 minutes or until a cake tester inserted comes out with only a few moist crumbs.
  • Cool in pan for 1 minute. Remove to a wire rack to cool completely. Store uncovered.

Notes

An original recipe from Baked by Rachel

Seasonal recipes to try:
Soft batch frosted pumpkin cookies
Pumpkin cinnamon swirl bread
Perfect soft batch pumpkin chocolate chip cookies
Slow cooker cinnamon applesauce
Apple snickerdoodle cobbler
Apple cinnamon pull-apart bread

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