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.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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