Pumpkin Seed Apple Muffins

Morning muffins are a staple of American home baking, especially when autumn flavors take the lead. Here pumpkin puree and grated apple meet cinnamon and ginger for tender, warmly spiced breakfast bites.

Serves 6 · 20 min prep · 28 min cook

Estimate for one serving

• 310 cal
• 7g protein
• 42g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 3/4 cup pumpkin puree
• 1 medium, grated ripe pear
• 1 medium, finely diced apple
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/3 cup neutral oil
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup, divided pepitas (pumpkin seeds)
• 1 Tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 375°F. Line a 6-cup jumbo muffin tin or a standard 12-cup tin (filling lightly) with paper liners and lightly mist with oil.
2. 2In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until no streaks remain.
3. 3In a second bowl whisk the pumpkin puree, grated pear, brown sugar, eggs, oil, milk, and vanilla until smooth and glossy.
4. 4Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until combined; a few flour streaks are fine. Fold in the diced apple and most of the pepitas, reserving some for tops.
5. 5Divide the batter evenly among the muffin cups, filling each three-quarters full. Sprinkle the remaining pepitas and turbinado sugar over the tops.
6. 6Bake until the muffins are domed, deeply golden, and a toothpick inserted in the center comes out with only a few moist crumbs, 22 to 26 minutes for standard size or 28 to 32 for jumbo.
7. 7Cool in the pan for 5 minutes so the structure sets, then transfer to a wire rack.
8. 8Serve warm or at room temperature; the muffins keep well covered for a quick weekday grab.