THE RECIPE JOURNAL · Breakfast
Muffins Made with Pumpkin and Apple Cider
These muffins are a cozy treat that perfectly blend the warm flavors of pumpkin and apple cider. They’re easy to make and ideal for enjoying with a cup of tea on a crisp autumn morning.
FROM THE KITCHEN • Muffins Made with Pumpkin and Apple Cider
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Prepare and Bake Muffins
Start by heating your oven to 350°F (175°C) and lightly spray a 24-cup muffin tin to keep the muffins from sticking. In a big bowl, mix together the flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg until everything is well combined. Then, add in the pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Give it a good stir until the batter is smooth and everything is evenly mixed. Spoon the batter into the muffin cups, filling them up evenly. Pop the tray into the oven and bake for about 22 to 25 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean or the tops spring back when you gently press them. Let the muffins cool for a bit before digging in.
Why you’ll love it
These muffins are a cozy blend of warm spices and natural sweetness. They bring together the rich flavors of pumpkin and apple cider, making them perfect for crisp mornings or afternoon treats. Moist and tender, they offer a delightful twist on classic fall baking.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of tea, coffee, or even a glass of milk. For a festive touch, serve alongside cream cheese or a dollop of yogurt.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze individually wrapped for up to three months. Reheat gently before serving to restore their softness.
