pumpkin and apricot muffin recipeOkay, we know that apricots aren’t for everyone but these are darned good. If you really don’t want to try apricots, use raisins or chopped dates instead.

The pumpkin, apricots, and spices in this muffin create a rich, ruddy-orange color and warm, earthy flavors. It’s an unusual muffin with comforting, wholesome goodness. Give it a try; we think you will enjoy it.

These are very good muffins. If you don’t like apricots, try raisins, dates, or even dried cranberries—any dried fruit will do. (We have very good Baker’s Dried Fruit available on our site) The turbinado sugar on top gives the muffin tops crunch.

This is a medium sweet muffin.

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1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
3 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup dried apricots, 1/4-inch diced
1/2 cup walnuts
turbinado sugar for topping


Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin.
1. In a large bowl, stir together the flours, salt, baking powder, and spices.
2. In another bowl, stir together the eggs, pumpkin, vegetable oil, milk, vanilla extract, and brown sugar. Form a well in the dry ingredients and pour in the liquid mixture. Add the chopped apricots and walnuts. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
3. Spoon the batter into the muffin cups. Sprinkle the tops with turbinado sugar.
4. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool. After five minutes, remove the muffins from the tins and serve.

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