Apple Pumpkin Muffins

Serves: 16

These muffins are a little taste of fall thanks to apples, pumpkin and pumpkin pie spice. Freeze extra muffins (if they aren’t all gobbled up!) and defrost at room temperature.


  1. 2 cups whole wheat flour
  2. 3/4 cups sugar
  3. 1 tablespoon pumpkin pie spice
  4. 1 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 2 large eggs
  7. 1 can (15 oz.) pumpkin puree
  8. 1/2 cup canola oil
  9. 1 Borton Fruit apple , peeled, chopped


  1. Preheat oven to 350°F.
  2. Mix flour, sugar, pumpkin spice, baking soda and baking powder in large mixing bowl. Set aside.
  3. Beat eggs in separate bowl. Mix in pumpkin puree and oil.
  4. Fold wet ingredients into dry ingredients until just combined. Do not overmix. Fold in apple.
  5. Line muffin pan with baking cups. Fill each muffin cup ¾ full and bake 25-30 minutes, or until toothpick inserted in muffin comes out clean.

Suggested Sides

½ cup sliced apples
1 oz. lowfat string cheese
A glass of 100% orange juice

Nutritional Value

  1. Calories 394
  2. Protein 11.85g
  3. Fat 12.17g
  4. Carbohydrates 63.33g
  5. Fiber 4g
  6. Cholesterol 41mg
  7. Sodium 332mg
  8. Calcium 30% DV
  9. Vitamin A 94% DV
  10. Vitamin C 310% DV
  11. Iron 9% DV
  12. ​*Nutritional information is for complete meal with suggested sides

Tips & Videos

Apple Tips Courtesy of Stemilt™

Pick: Select apples that are firm to the touch and free of bruises.

Store: To maintain freshness, apples should be stored in the refrigerator in a plastic bag.

Prep: Thoroughly wash apples in water before using. Apples can be enjoyed in salads, smoothies, and breads.