Pumpkin Apple Butter Muffins Food

PUMPKIN APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts.
• Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove 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.

PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING

Steps:

• In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin., Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.

PUMPKIN APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
• In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

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.

PUMPKIN APPLE BUTTER MUFFINS

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well.
• In another bowl, combine flour with remaining ingredients (except nuts).
• Add the dry ingredients to the pumpkin mixture and only mix until blended. Don't overmix. Add the nuts.
• Divide the batter equally among 24 paper muffin lined cups and bake for 30-35 minutes.

PUMPKIN-APPLE MUFFINS

Steps:

• In a large mixing bowl, combine the first 6 ingredients.
• Make a well in the center of mixture.
• In another bowl, combine pumpkin, butter, and eggs; add to dry ingredients, stirring just until moistened.
• Fold in chopped apple.
• Spoon batter into greased muffin pans; fill 2/3 full.
• Mix together 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins.
• Bake in a 350°F oven for 20 minutes; remove from pans immediately and cool on wire racks.

PUMPKIN BUTTER MUFFINS

Steps:

• Preheat oven to 400°F.
• Combine all dry ingredients in a medium bowl.
• In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter.
• Make a well in the center of your dry ingredients and pour in milk mixture. Stir together till just moistened. Batter will be slightly lumpy.
• Fill greased or paper lined muffin tin with half the batter-a little over a tablespoon in each cup. Then top that with a teaspoon of pumpkin butter, then spoon the rest of the batter on top of that, so that the pumpkin butter is in the center.
• Stir together topping ingredients and sprinkle heavily over muffins.
• Bake them for 15-18 minutes or until a toothpick through the center comes out clean.
• Allow to cool for a few minute before removing from pan and place on a wire rack to cool.

PUMPKIN APPLE BUTTER

Steps:

• Combine all ingredients in a heavy saucepan.
• Bring to a boil.
• Reduce heat to low.
• Cook, stirring occasionally for 1-1/2 hours.
• Store in airtight container in fridge for up to 2 months.
• Great on bread, biscuits, waffles and pancakes.

PUMPKIN APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease 18 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
• In a separate bowl, mix together eggs, pumpkin and oil.
• Add pumpkin mixture to flour mixture; stirring just to moisten.
• Fold in apples.
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Cut in butter until mixture resembles coarse crumbs.
• Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.

APPLE BUTTER MUFFINS

Steps:

• In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
• In a large mixing bowl cream the butter and sugar until fluffy.
• Add the egg to the sugar mixture; beat well.
• Beat in the apple butter and vanilla.
• Stir lemon juice into the evaporated milk.
• Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
• The less you mix the more tender the crumb.
• Grease or line with baking papers, 24 muffin cups.
• Fill each cup 2/3 full.
• Sprinkle lightly with sugar.
• Bake at 350F for 20-25 minutes.
• Cool on wire racks.

APPLE BUTTER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, spice
• and salt in bowl; mix well.
• Mix egg, milk and oil in bowl.
• Add to dry ingredients all at once, stirring just until moist.
• Drop rounded tspful into muffin cups.
• Top with rounded tspfuls apple butter; fill 3/4 full with remaining batter.
• Combine pecans and sugar in bowl; mix well.
• Sprinkle on to of muffins.
• Bake for 20 minutes or until brown.
• Makes 12.