Indulge in the flavors of fall with these scrumptious pumpkin-apple cider muffins. Made with real pumpkin puree and fresh apples, these moist and tender muffins are the perfect way to start your day or enjoy with a cup of warm apple cider. The warm spices and sweet apple cider glaze add the perfect finishing touches. This recipe is easy to follow and offers a delightful twist on traditional pumpkin muffins.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
- 1 cup diced apples
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons apple cider
- 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, apple cider, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the diced apples.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the glaze by whisking together the powdered sugar, apple cider, and vanilla extract in a small bowl until smooth. Set aside.
- Once the muffins are done baking, remove them from the oven and allow them to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
- Drizzle the glaze over the cooled muffins.
- Serve and enjoy!
