Rating: 4.71 stars
62 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

If you like pumpkin, you'll love these moist muffins. With an appealing streusel topping and tender apple bits throughout, they make a great accompaniment to a meal or a handy breakfast on the run.

Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.

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  • Combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Mix eggs, pumpkin, and oil in a small bowl. Stir egg mixture into flour mixture until just moistened; fold in apples. Fill prepared muffin cups 2/3 full.

  • Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.

  • Bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks.

Cook's Note:

I like to use King Arthur white whole wheat flour for most of my baking needs. Its still 100% whole wheat, but made from white winter wheat, instead of red wheat, which make the flavor less strong.

Nutrition Facts

179 calories; protein 2.4g; carbohydrates 28.7g; fat 6.7g; cholesterol 19.3mg; sodium 148.7mg. Full Nutrition
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Reviews (69)

Most helpful positive review

Rating: 5 stars
03/21/2013
Thought these were great, i ommitted the oil and added about a half a cup of applesauce, used a half of a cup of honey instead of sugar and added a half of a teaspoon of baking powder. these were moist and rose beautifully. healthy and delicious! Read More
(35)

Most helpful critical review

Rating: 3 stars
09/26/2012
I have no doubt that this recipe has the potential to be a very good muffin recipe but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it hardly rose at all. The muffins were way too dense. We bake almost exclusively with whole wheat flour so it wasn't the whole wheat texture that was getting to me. Our usual pumpkin muffins are light and fluffy despite being 100% whole wheat. I have a suspicion that the recipe should call for baking powder rather than baking soda as there is really nothing acidic in the batter to activate the baking soda. I checked the recipe 3 or 4 times because I just couldn't believe it was calling for baking soda but I in the end I didn't go with my gut and just followed the recipe as-is. If I make this again I would definitely substitute baking powder for baking soda. The flavors were very nice but they can't quite overcome the rest of it. They're not bad enough to throw out but definitely a big disappointment. Read More
(25)
62 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2013
Thought these were great, i ommitted the oil and added about a half a cup of applesauce, used a half of a cup of honey instead of sugar and added a half of a teaspoon of baking powder. these were moist and rose beautifully. healthy and delicious! Read More
(35)
Rating: 3 stars
09/26/2012
I have no doubt that this recipe has the potential to be a very good muffin recipe but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it hardly rose at all. The muffins were way too dense. We bake almost exclusively with whole wheat flour so it wasn't the whole wheat texture that was getting to me. Our usual pumpkin muffins are light and fluffy despite being 100% whole wheat. I have a suspicion that the recipe should call for baking powder rather than baking soda as there is really nothing acidic in the batter to activate the baking soda. I checked the recipe 3 or 4 times because I just couldn't believe it was calling for baking soda but I in the end I didn't go with my gut and just followed the recipe as-is. If I make this again I would definitely substitute baking powder for baking soda. The flavors were very nice but they can't quite overcome the rest of it. They're not bad enough to throw out but definitely a big disappointment. Read More
(25)
Rating: 5 stars
01/09/2013
I used only whole wheat flour and changed the sweetener to just 1/2 cup honey. I did not put the topping on. These are great tasting muffins! Read More
(8)
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Rating: 5 stars
12/02/2013
LOVE these muffins. Wanted a healthy tasty muffin that let me use up all the extra apples my neighbor gave me. I used one 15 oz can of pumpkin and skipped the oil. I also subbed 1/2 cup of the sugar for raw honey for added health benefits and lower sugar (mixed the honey in with the wet ingredients ) and skipped the topping. After 25 minutes at 350 these were golden moist and delicious. I think next time I'll skip the sugar altogether and just use honey. Read More
(5)
Rating: 5 stars
10/11/2012
I substituted applesauce for the oil and left off the topping and added vanilla. They were amazing! I had no trouble getting them to rise with just the baking soda that was called for. I will make these again my one year old said "mmmmmm". Read More
(4)
Rating: 5 stars
02/18/2014
I love muffins in general but am always looking for ways to make healthy ones that are still tasty. These are now top of my list! I used coconut oil instead of vegetable added baking powder as another reviewer suggested and also added some vanilla. They were awesome! And my toddler loves them as well.:) Read More
(4)
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Rating: 5 stars
09/05/2012
Loved these muffins especially since they are whole grain. I ran out of time to make the topping but they were wonderful as is. Read More
(3)
Rating: 5 stars
09/22/2012
Absolutely delicious. The perfectly moist yummy fallish muffin. Read More
(3)
Rating: 5 stars
11/08/2014
So amazing! I made these for the parent breakfast at my daycare. They were met with great reviews. I did exchange applesauce for the oil to make them a bit healthier. I wasn't thrilled on how the streusel topping came out I will maybe leave that off completely the next time. Read More
(3)