Pumpkin Apricot Muffins

These Pumpkin Apricot Muffins are the ultimate autumn treat, combining the earthy sweetness of pure pumpkin with bright, chewy dried apricots. The batter is incredibly moist, infused with warm cinnamon and salt, while the crunchy walnut streusel topping adds a delightful textural contrast to every bite. Perfect for a cozy weekend breakfast or a make-ahead snack for lunchboxes, these muffins hold up well for days. They are naturally vegetarian and require simple pantry staples. The combination of soft, tender crumb and caramelized sugar topping makes them irresistible straight from the oven.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 64

Dietary: Vegetarian

Description

These Pumpkin Apricot Muffins are the ultimate autumn treat, combining the earthy sweetness of pure pumpkin with bright, chewy dried apricots. The batter is incredibly moist, infused with warm cinnamon and salt, while the crunchy walnut streusel topping adds a delightful textural contrast to every bite. Perfect for a cozy weekend breakfast or a make-ahead snack for lunchboxes, these muffins hold up well for days. They are naturally vegetarian and require simple pantry staples. The combination of soft, tender crumb and caramelized sugar topping makes them irresistible straight from the oven.

Ingredients

1 2/3 cups All-purpose flour
1 tablespoon Baking powder
3/4 teaspoon Ground cinnamon
1/4 teaspoon Salt
1 cup Libby's solid pack pumpkin
3/4 cup Milk
Eggs
1/2 cup Packed brown sugar
1/2 cup Dried apricots -- chopped
1/4 cup Butter or margarine -- melted
STREUSEL TOPPING
3 tablespoons Finely chopped walnuts
2 tablespoons Granulated sugar
1/8 teaspoon Ground cinnamon

Directions

1
Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, 3/4 teaspoon cinnamon, and salt.
3
In a separate large bowl, whisk together the pumpkin puree, milk, eggs, brown sugar, chopped apricots, and melted butter until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula just until combined; do not overmix.
5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6
In a small bowl, combine the walnuts, 2 tablespoons granulated sugar, and 1/8 teaspoon cinnamon for the streusel topping.
7
Sprinkle the streusel topping evenly over the batter in each muffin cup.
8
Bake for 20 to 25 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
9
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 64kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.5g3%
Cholesterol 8mg3%
Sodium 164mg7%
Total Carbohydrate 10.5g4%
Dietary Fiber 0.4g2%
Sugars 3.7g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm or at room temperature.

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Ingredient Note: Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Keywords: pumpkin, apricot, muffins, cinnamon, walnut, streusel, breakfast, snack, baking, vegetarian, fall, autumn, spiced, moist, baked, easy, homemade, comfort, fruit, nuts

Read it online: https://www.chefs-mate.com/recipe/pumpkin-apricot-muffins/