Apple Pumpkin Cinnamon Muffins

Apple Pumpkin Cinnamon Muffins

Serves: 12 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Apple Pumpkin Cinnamon Muffins


Streusel Topping:
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • ¼ cup, plus 2 tablespoons flour
  • 2 tablespoons butter, melted, at room temperature
  • 2 ½ cups flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon allspice or cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 pouch Little Brainiac Organic Apple Pumpkin Cinnamon Fruit & Veggie Blend
  • 1/2 cup brown sugar, firmly packed
  • 1 cup pumpkin puree
  • 1 ½ cup apple, peeled, and chopped (about 2 small apples)
  • 1 cup sifted confectioner's sugar
  • 2 tablespoons milk


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  1. Make the streusel topping: Mix brown sugar, white sugar, and flour together with a fork. Stir in melted butter and mix until clumps form. Set aside.
  2. Make the muffins: Preheat the oven to 350 degrees. Line muffin tin with liners.
  3. Combine flour, cinnamon, nutmeg, ginger, allspice, baking soda, and salt in a mixing bowl; set aside.
  4. In a large mixing bowl, whisk eggs well. Add Little Brainiac Organic Apple Pumpkin Cinnamon Fruit & Veggie Blend, then whisk in sugar and pumpkin until combined.
  5. Add dry ingredients to the Little Brainiac Organic Apple Pumpkin Cinnamon Fruit & Veggie Blend mixture. Stir just until combined. Fold in apples. Do not overmix.
  6. Fill muffin tin with batter almost to the top. Sprinkle with streusel mixture.
  7. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Let cool.
  8. Make the glaze: In a bowl, whisk together sifted powdered sugar and enough milk to thin the glaze to your desired consistency for drizzling.
  9. Using a spoon, drizzle glaze on cooled muffins and let set.
  10. Enjoy!