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Pumpkin Apricot Muffins Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine: fall, halloween, muffins, thanksgiving
Ingredients Method

Ingredients
  

  • 1-3/4 cups all-purpose white flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 eggs lightly beaten
  • 3/4 cup canned or homemade pumpkin puree puree not pumpkin pie filling
  • 1/2 cup brown sugar
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup plain or vanilla yogurt sour cream may be substituted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup dried apricots about 6 to 8, chopped fine
  • 1/4 cup chopped pecans optional

Method
 

  1. Preheat oven to 400 F. Line muffin tins with baking paper cups or lightly spray with vegetable oil.
  2. In a medium bowl, whisk together flour, flour, cinnamon, baking powder, salt, baking soda, ginger, allspice, and cloves. Set aside.
  3. In a large bowl, beat eggs, pumpkin puree, brown sugar, milk, vegetable oil, yogurt, and vanilla.
  4. Add pumpkin mixture into flour mixture by hand, along with apricots and optional pecans, stirring just to combine. Do not overmix.
  5. Spoon evenly into prepared muffin pan.
  6. Bake about 20 minutes, or until muffins test done with a toothpick (should come out smooth with no batter attached).