Pumpkin Apple Olive Oil Muffins

Yay for pumpkin recipe season!

These pumpkin apple olive oil muffins are basically combining the best of Fall in one muffin.

I love apples and I love pumpkin so what better way than to combine them in a tender moist muffin?!

I love these muffins because the shredded apple is throughout the muffin so it’s in every bite.

The combination of pumpkin and apples together are classic Fall flavors but the robust olive oil in there makes it super moist but also gives it a fruity/nutty flavor.

They’re soft and tender.

They’re also incredibly moist thanks to olive oil and the shredded apples.

There is nothing better than breaking into a warm muffin and having it be soft and tender.

Dry and crumbly is such a disappointment.

The perfect soft and tender

muffins for Fall!

course: breakfast
cuisine: american
servings:
12
-15 muffinscalories: 291 kcal
Ingredients

1 cup pumpkin puree

2 eggs

2 teaspoons vanilla

1 cup olive oil

1/2 cup maple syrup

1/4 cup honey

1 cup shredded apples any variety

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

Instructions

Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners. Set aside.

In a large bowl, whisk together pumpkin puree, eggs, vanilla, olive oil, maple syrup, and honey.

In another bowl, whisk together the dry ingredients.

In batches, add the dry ingredients into the bowl with the liquid and gently fold the dry ingredients into the liquid, including folding in the shredded apples. Mix until just incorporated and no flour remnants remain. Don't overmix.

Using a large cookie scoop, fill the muffin cups 3/4 full.

Bake for 15-17 minutes or until the center of the muffin comes out clean when a toothpick is inserted.

Let cool for 5-10 minutes in the pan then transfer to a wire cooling rack to cool completely.

Store in an airtight container for up to 5 days.

Recipe Notes

If using melted coconut oil in place of the olive oil, make sure all the liquids are at room temperature otherwise the coconut oil will solidify when you mix it all together.

RECIPES ADAPTED FROM https://www.tablefortwoblog.com/