It’s starting to feel a little more like fall in San Diego. It’s still nice and warm out but we are getting a few cool days here and there. We were home for the weekend and decided to start making some fall recipes. You’ve got to try these Easy Apple Pumpkin Muffins With Cream Cheese Frosting and caramel! I’m keeping it simple with minimal ingredients and tasty flavors. They are moist, filled with pumpkin and apples then topped with a delicious cream cheese frosting and a drizzle of caramel. These muffins will be awesome for any fall get together.
Why Make Apple Pumpkin Muffins?
These muffins are a delicious breakfast item to create when you’re looking for something different and delicious. The flavors of apple and pumpkin basically scream fall, and who doesn’t want a tasty treat?
Ingredients to Use
To make these muffins really easy, I started with a cinnamon streusel muffin mix. I don’t really like the flavor of veggie oil in muffins, so I replaced it with a cup of pumpkin. You’ll also need water and eggs to make the muffin batter. For some added flavor, we added an apple chopped into small chunks.
- Cinnamon Streusel Muffin Mix– You can use any muffin mix that you think will pair well with pumpkin and apple. This one worked well with the added flavors of cinnamon.
- Pumpkin- canned pumpkin is the greatest addition.
- Water– for the muffin batter to mix well.
- Eggs– You can use your favorite eggs.
- Cream Cheese– I love a good cream cheese icing on top of a muffin.
- Powdered Sugar– This brings the sweetness to the icing.
- Caramel Sauce- I used caramel dip singles from the produce section. Any caramel will work if it can drizzle.
- Apple– any apples will work well from green granny smith to gala.
- Butter- To grease the pan.
- Flour– So the cupcakes do not stick to the pan.
How to Make the Apple Pumpkin Muffins
I started by pouring the mix into a bowl while James chopped up the apples. We just got a new cookware set for the kids to try out and are loving it. A huge thanks to Tovla Jr! The kids love the complete cooking kit. I’ll be sharing more about it as we cook but James is using the knife, cutting board, spoon and apron in this post. Next, we added the water, eggs, pumpkin and apples to the mix. James did all the stirring.
Then we used a cookie scoop to pour the batter into a butter and flour sprinkled cupcake pan.
Bake the muffins for about 18 minutes and let cool on a wire rack. While the muffins are cooling, you can make the frosting. I used 1 package of cream cheese with half a cup of powdered sugar. Blend until smooth and pour into a ziplock bag.
Pipe the frosting onto each muffin. Pour caramel sauce into a ziplock and pipe on top of the frosting.
- 1 Box of Cinnamon Streusel Muffin Mix
- 1 Cup of Pumpkin
- 2/3 Cup of Water
- 2 Eggs
- 8 Oz Cream Cheese
- 1/2 Cup of Powdered Sugar
- 2 Oz Caramel Sauce
- 1 Apple
- 1/2 Tablespoon of Butter
- 1/2 Tablespoon of Flour
- Preheat oven to 400F
- Cut apple into 1/2 inch chunks
- Pour muffin mix, water, eggs and pumpkin into a bowl and stir till combined
- Add apples into mix and stir
- Grease Muffin Pan with butter and sprinkle on flour
- Use a cookie scoop to pour batter into muffin tins evenly
- Bake for 17-20 minutes
- Remove muffins from pan and set on a wire rack to cool
- Add cream cheese and powdered sugar to a mixer and mix for 2-3 minutes or until smooth
- Pour into a ziplock bag and cut a 1/4 inch hole in the corner of the bag then pipe onto muffins in a swirl
- Pour carmel sauce into another ziplock bag and cut an 1/8 inch hold into the corner of the bag then pipe onto the frosting in a swirl
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 124mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g
These muffins turned out so tasty. They are a delicious fall breakfast, snack or dessert. The combo of apple, caramel, pumpkin and cream cheese flavors are just what we needed to start off our fall cooking! I hope you enjoy this super easy and fun fall recipe! xo, Bri