Pumpkin Apple Muffins

October 12, 2010

I am not a creative person! I wish I was, but I would be lying to myself if I said I was.

I am much better at following a recipe step-by-step than inventing a new one. However, I have officially come up with a recipe all by myself! And it was a good one too!

Pumpkin Apple Muffins

Yield: 12 muffins


1/2 cup spelt flour

1/2 cup whole wheat pastry flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup oil

1/4 cup applesauce

3/4 cup pumpkin

2 eggs (I only used two because they needed to be used up–one would be fine.)

1 cup apple, chopped

1/2 cup raisins

1/4 cup walnuts, chopped


1/4 cup brown sugar

1 tablespoon flour

1/4 teaspoon ground cinnamon

1 tablespoon butter, chilled


1. In a large bowl, whisk flours, baking powder, cinnamon, ginger, cloves, and nutmeg together.

2. In a separate bowl, combine sugars, oil, applesauce, pumpkin, and egg(s).

3. Add wet ingredients to dry ingredients and stir just until combined.

4. Fold in apples, raisins, and walnuts.

5. Line muffin tin with paper liners or grease with cooking spray. Fill cups with batter.

6. Mix “topping” ingredients together in a small bowl and sprinkle over batter.

7. Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.

Craig said these were some of the best muffins I’ve made! That’s saying a lot because I’ve made some other very delicious muffins in the past!

The chunks of apples and crunch of the walnuts are my favorite parts! Oh, and how could I forget the strudel topping. 🙂


My run this morning was a short 4-miler. It was dark and foggy this morning, which made me even more on edge about moose. (Luckily I didn’t see any.) Overall it was still a good run!

    1. the best part of these was how the tasted. so good when they touched my lips and went to my belly.

    1. these look awfully creative to me, and awfully delicious too. when you say 3/4 cup pumpkin, i’m assuming you mean canned pumpkin like for pies, is that right? and spelt flour-something i know nothing about – this recipe may be irresistable

      1. Sorry about that–yes, pumpkin puree. You don’t have to use spelt flour, but I had some at home and decided to stick it in there. Spelt has more protein in it than most flours.

    1. Hello,

      The 2 recipies are both sound good in fact I just took some chicken out of the freezer so could make this over the weekend.

      I had a good chuckle on the watching out for moose comment you made so foreign to me.

      I have to go to the health club now because too dark to go to outside once I get off work. I am trying to stay committed.

      As always think of you often miss you greatly.

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