Chunky Apple Pumpkin Muffins Gluten Top 8 Free Recipe 445 Food

APPLE PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

APPLE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with nonstick liners. Peel and core the apple and cut into 12 wedges, then slice the wedges crosswise into small triangular pieces. Combine the apple pieces, 1 teaspoon granulated sugar, 1 tablespoon melted butter and a pinch each of cinnamon and salt in a large nonstick skillet. Cook over medium-high heat, stirring occasionally, until the apples are browned and softened, 4 to 6 minutes. Let cool completely.
• Whisk the flour, baking powder, remaining 1 teaspoon cinnamon and 1/2 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup granulated sugar and 6 tablespoons melted butter, 1 cup milk, the pumpkin, 1 teaspoon vanilla and the eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Spoon the apples into the center of each. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the glaze: Stir the confectioners' sugar with 1 1/2 teaspoons milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth, gradually adding up to 1 more teaspoon milk if needed. Drizzle the glaze over the muffins. Let set 10 minutes.

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

CHUNKY APPLE MUFFINS

Steps:

• In a large bowl toss together the apples and the sugar.
• In a small bowl whisk together the eggs, the oil, and the vanilla.
• In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
• Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
• Batter will be stiff.
• Stir in raisins and walnuts.
• Divide the batter between 16 greased muffin tins.
• Bake in a preheated 325 oven for 25-30 minutes.
• These are best eaten right from the oven, but you can enjoy them a day later too.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

CHUNKY APPLE MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
• Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.

CHUNKY APPLE PUMPKIN MUFFINS {GLUTEN & TOP 8 FREE} RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Lightly grease your muffin pans. (Yields 12 Muffins.) Peel and dice your apples into small bite size pieces. Prepare your flax eggs (or use two large eggs if you are not allergic). Each flax egg is made by using 3 TB of ground flax + 1 TB of warm water. Do this twice. Set aside for approximately 10 minutes until they reach a "gel like" texture. In a stand mixer, or food processor with mixing blade, combine your dry ingredients and lightly stir together. Begin adding the rest of the muffin ingredients as noted - pumpkin, apple sauce, juice or water, vanilla, and your flax eggs once they are ready. Once that is well combined with no lumps, stir in your apple dices. Distribute evenly between the muffin cup cavities. Optional: Make your streusel topping by combining the ingredients and by mixing together using a fork until you've worked the sugar, flour, and cinnamon into the non-dairy butter. Add streusel topping evenly over each muffin before baking. Place and in the oven and allow to bake for approximately 30 minutes. Remove from oven and let cool on wire rack.