Pumpkin Apple Muffins from the Kitchen of Fawn Morgan

‘It’s the season of baking! I don’t know about you, but I love filling the house with the sweet smells of baked goods on these cool days.

Below are the ingredients and baking directions for my  Pumpkin Apple Muffins.


  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 cups raw sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups peeled & chopped apples
  • 3 tablespoons butter, softened
  • 1/2 cup raw sugar
  • 1/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease 24 muffin cups, or line w/ paper muffin liners.

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 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks and enjoy!

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