Pumpkin Apple Harvest Muffins

September 16, 2010 Makes 12 large muffins.


  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup light brown sugar
  • 1 cup white sugar
  • 1 cup peeled and diced apples
  • 2/3 cup olive oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • 1/2 cup golden raisins
  • 1/3 cup chopped walnuts
  • Directions:
    1. Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray. 2. In a large bowl combine the pumpkin, sugars, olive oil and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside. 3. In a medium bowl combine the flours, baking soda, baking powder, salt and spices, mixing well. 4. Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine. Fold in golden raisins and chopped walnuts. 5. Divide the batter evenly among your muffin cups. Bake regular sized muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Bake jumbo muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean. 6. Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack.

    *NOTE: Recipe created on behalf of Panera Bread by Maris Callahan, InGoodTaste. This is similar to Panera's Pumpkin Muffin.

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