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5 from 193 votes

Skinny Pumpkin Apple Muffins

Soft hearty muffins full of fresh apples, warm fall spices and pumpkin puree. The pumpkin flavor is mild and make the muffins moist and tender.
Prep Time15 minutes
Cook Time25 minutes
Cooling Time (estimate)15 minutes
Total Time55 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Low Calorie, Low Fat, Vegetarian
Servings: 18 muffins
Calories: 129kcal
Author: Toni Dash

Ingredients

Muffins

  • 2 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • teaspoon allspice or ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup applesauce
  • cup light brown sugar
  • cup granulated sugar
  • 1 cup canned pumpkin puree use 100% pumpkin; not pumpkin pie filling
  • 2 cups chopped apple peeled, and chopped (about 1 large apple)

Streusel topping

  • 1 tablespoon light brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon all purpose flour regular or gluten-free measure-for-measure flour blend
  • ½ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter melted

Instructions

  • Preheat oven to 350 degrees F. Line 18 muffin cavities in muffin tins with baking liners.
  • In medium bowl, sift together flour, cinnamon, nutmeg, ginger, allspice or ground cloves, baking soda, and salt. If you don't have a sifter, whisk together.
    2 ½ cups all purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ⅛ teaspoon allspice or ground cloves, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • In a separate large mixing bowl, whisk eggs well.
    Add applesauce, brown sugar, granulated sugar and pumpkin; stir or whisk until combined.
    2 large eggs, ½ cup applesauce, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 cup canned pumpkin puree
  • Add dry ingredients to pumpkin mixture. Stir just until combined. Fold in apples. NOTE: the batter will be thick.
    2 cups chopped apple
  • Made streusel in small bowl by combining brown sugar, white sugar, flour and cinnamon with fork. Add the melted butter and stir with a fork until all the dry ingredients have moistened from the butter (it will look like small pebbles with no dry ingredients).
    1 tablespoon light brown sugar, 1 tablespoon granulated sugar, 1 tablespoon all purpose flour, ½ teaspoon ground cinnamon, 1 tablespoon unsalted butter
  • Evenly divide the muffin batter between the 18 prepared muffin cavities; they will be filled between ¾ full almost to the top.
    Evenly divide and sprinkle the streusel topping onto the top of the muffins.
  • Bake 20-25 minutes or until toothpick comes out clean when inserted into middle. Cool for 10 minutes in the muffin tin then transfer to a cooling rack to cool completely.

Notes

Spoon the flour; no scooping! Spoon the flour into your measuring cup piling it above the top of the measuring cup, use the back of a dining knife to to scrape across the measuring cup to discard excess flour to make a cup. This ensures you won't have the flour densely packed which happens with scooping the measuring cup into the flour. Scooping risks too much flour making muffins dense and tough.
Use non-stick baking liners. We recommend using non-stick parchment liners, reuseable silocone baking cups and spraying the muffin tin without using liners to ensure the muffins do not stick to the liners.
How to store
Store muffins in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 5 days.
Be sure to keep them in an airtight container in the refrigerator so they don't dry out. Serve at room temperature.
How to freeze
  • Allow muffins to fully cool.
  • Wrap individually in plastic wrap then place in a freezer bag or freezer safe airtight container.
  • Freeze up to 3 months.
  • Thaw in the refrigerator and serve at room temperature or warm for best flavor.

Nutrition

Calories: 129kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 136mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2178IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg