Homemade Pumpkin & Apple Muffins

Homemade Pumpkin & Apple Muffins

home cooking

Chef Robin White

The Secret is Fresh Pumpkin


Making your own fresh pumpkin versus using canned will give you an entirely different taste.  Fresh pumpkin is light and flavorful and canned is dense with a heavier consistency. Baking your own pumpkin is so easy.  The best varieties to buy are sugar, cheese, white, lumina, Cinderella or heirloom pumpkins. Since pumpkin is a squash, some of the top chefs go outside the box and use the sweeter Blue Hubbard Squash which has a richer flavor.

“Somehow apples or pumpkins feel like they belong together. Perhaps it is because they are harvested around the same time, celebrated together in fall harvests or because their flavors meld together so perfectly.”

Chef Robin White

Homemade Pumpkin & Apple Muffins



–  2-1/2 cups all-purpose flour

– 1 1/2 cups sugar

– 1 tsp baking soda

– 1 tsp ground cinnamon

– 1/2 tsp ground ginger

– 1/2 tsp salt

– 1/4 tsp fresh ground nutmeg

– 2 eggs

– 1 cup of pumpkin

– 1/2 cup vegetable oil –  organic preferred

– 2 cups finely chopped peeled and cored apples, your favorite will do.



1. In a large bowl, combine the first seven ingredients.

2. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened.

3. Do not over mix or you will have very tough muffins. Fold in apples gently.

4. Fill paper lined muffin tins 2/3 full.

5. Bake at 350° for 30-35 minutes or the tops have a golden-brown crust.

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Chef Robin White has owned over 10 restaurants in her career. Her focus today is teaching and promoting the use of fresh and local foods in recipes.  She encourages people to embrace dining at home as a part of their lifestyle.  Table settings, food presentation and wine pairings are all a part of the experience.

Chef Robin was inducted into the Les Dames d’ Escoffier in 2017.

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