Pumpkin Apple Muffins

Adapted from CDKitchen.

Course Bread

Cuisine American

Keyword apples, gluten free, muffins, pumpkin, quick breads, vegetarian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 221kcal

Author Andrea Meyers

1 ½ cup gluten-free all-purpose flour (King Arthur Measure for Measure works very well.)
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1 cup canned pumpkin puree
8 tablespoons unsalted butter, melted
2 large eggs
1 granny smith apple peeled and finely chopped or grated

Preheat oven to 350° F/175° C.
Whisk together the flour, baking soda, baking powder, salt, and spice in a the 3 quart mixing bowl; make a well in center of mixture.
In the bowl of the stand mixer using the paddle attachment, mix sugar, pumpkin, melted butter, and eggs on low speed. Pour the mixture into the dry ingredients, stirring with a spatula just until moistened, about 15 turns. Fold in chopped apple and scoop into greased muffin pan, filling each cup about ⅔ full.
In the small bowl, whisk together the topping ingredients and sprinkle evenly over the batter. Bake in the preheated oven for about 20 minutes, until the muffins are golden brown. Remove from pans immediately, and cool on wire racks for a few minutes before serving.