Description
These Fall Farmhouse Muffins are a delightful autumn treat combining warm pumpkin spice flavors with sweet honeycrisp apples and a cinnamon buttery crumble topping. Topped with a smooth vanilla glaze, they make a perfect seasonal breakfast or snack that brings cozy flavors of fall into every bite.
Ingredients
Scale
Muffin Batter
- 2 Large Eggs
- 2 1/2 cups All-Purpose Flour
- 1 3/4 cups Granulated Sugar
- 3/4 teaspoon Pumpkin Pie Spice
- 1 pinch Ground Nutmeg
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Non-Fat Milk
- 1 cup 100% Pumpkin Purée
- 1 teaspoon Vanilla Extract
Topping
- 2 cups Honeycrisp Apple, diced
- 4 teaspoons Butter
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
Glaze
- 1/2 cup Powdered Confectioners Sugar
- 1/2 teaspoon Vanilla Extract
- 4 tablespoons Non-Fat Milk
Instructions
- Preheat and Prepare Muffin Cups: Preheat your oven to 350°F (180°C) and line 16 muffin cups with liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 teaspoon pumpkin pie spice, a pinch of ground nutmeg, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir well and set aside.
- Whisk Wet Ingredients: In a medium bowl, whisk 2 large eggs until fluffy. Then add 1/2 cup non-fat milk, 1 cup pumpkin purée, and 1 teaspoon vanilla extract. Mix thoroughly.
- Combine Wet and Dry Mixtures: Pour the pumpkin mixture into the flour mixture and stir gently until all ingredients are fully blended without overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full.
- Prepare Topping: In a small bowl, combine 4 teaspoons butter, 1/4 cup granulated sugar, 2 cups diced Honeycrisp apples, and 1/2 teaspoon ground cinnamon. Mix until crumbly.
- Add Topping to Muffins: Evenly distribute the crumbly apple topping over each muffin cup filled with batter.
- Bake the Muffins: Place the muffin tray in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Make the Glaze: While muffins bake, prepare the glaze by mixing 1/2 cup powdered confectioners sugar, 1/2 teaspoon vanilla extract, and 4 tablespoons non-fat milk until smooth.
- Glaze and Serve: Allow muffins to cool after baking, then drizzle or spread the vanilla glaze over each muffin before serving for a sweet finishing touch.
Notes
- To ensure tender muffins, do not overmix the batter once wet and dry ingredients are combined.
- Honeycrisp apples provide a nice balance of sweetness and tartness, but you can substitute with any crisp apple variety.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a richer flavor, you may substitute butter for non-fat milk in the batter and glaze.
- Using fresh pumpkin purée is recommended for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: fall muffins, pumpkin muffins, apple cinnamon muffins, pumpkin spice baking, autumn recipes, breakfast muffins, homemade muffins
