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!
Pumpkin apple muffins with snickerdoodle topping
Ingredients
Muffin ingredients:
- 1/4 C unsalted butter, softened
- 1 C granulated sugar
- 1/2 C light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 C pumpkin puree
- 1/3 C plain 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
- 2 C all purpose flour
- 1 1/2 C apple chunks
Topping ingredients:
- 1/4 C granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F°. 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.
You had me at Snickerdoodle topping!
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!
I’m devastated that I only got to eat one of these. Devastated.
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.
I love that you mixed pumpkin + apple and then threw on a snickerdoodle topping. So awesome.
These are gorgeous. I’m a fool for snickerdoodles so I love this topping!
I’m thinking snickerdoodle topping belongs on everything!! love this idea!
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.
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!
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.
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!
Mmm, looks delicious! I think muffins are my favorite food at the moment.
The great pumpkin shortage! bahaha!
Beauty! And I love the pedestal ;)
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!
I saw these this morning and instantly started craving them. They look so good!! I love the crackled top!
You’ve really outdone yourself with these Rachel – pumpkin, apple *and* snickerdoodle goodness all in one? And I can eat it for breakfast? Score!
How funny- I made muffins so similar to these over the weekend!
Oooh Rachel, these look so good. Especially for a cool New England morning!
Awesome recipe! :)
Oh yes, I am so running to my kitchen to make these now because they look amazing!
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.
love snickerdoodles – and apples – and a crunchy topping with moist interior. Perfect!
holy cow. I want these! pumpkin, apples, snickerdoodle! I like the sugary top!!
Love the snickerdoodle top. So amazing!
Not sure you can get any more goodness in a muffin!
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. =)
Simply amazing!!! So moist and delicious. It’s impossible to eat just one!
What a creative combination of ingredients. Pinned.
Thanks Suzanne!