CHUNKY APPLE PUMPKIN MUFFINS {GLUTEN & TOP 8 FREE} RECIPE - (4.4/5)
Provided by KeeleyMcGuireBlog
Number Of Ingredients 19
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.
CHUNKY APPLE MUFFINS
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 11
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 BREAD
This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.
Provided by Taste of Home
Time 1h45m
Yield 1 loaf (12 slices).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE PUMPKIN MUFFINS
The combination of flavors makes this recipe a perfect treat for a cool fall day. These apple and pumpkin muffins are great for breakfast, dessert or an after-school snack. -Beth Knapp, Littleton, New Hampshire
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 143mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHUNKY APPLE MUFFINS
These muffins are chock full of apples, nuts and raisins, and is my all time favorite muffin recipe. I think it came from a Gourmet magazine about 12 years ago.
Provided by Geema
Categories Quick Breads
Time 1h5m
Yield 24 muffins
Number Of Ingredients 11
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.
CARAMEL APPLE CRISP BITES RECIPE - (4.2/5)
Provided by smclane
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees 2. Grease pan with non-stick butter spray 3. Melt butter 4. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool - you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough. 5. Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup" 6. Bake for 5 minutes and let cool completely 7. Chop the apples into little pieces - I used a mini food processor. Don't puree, just finely chop 8. Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl 9. Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened 10. Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan) 11. Sprinkle any extra graham cracker on top of the apples (I had some left over!) 12. Bake for 5 minutes on 350 13. Let cool completely 14. Use a knife to loosen from pan and they should pop right out 15. Drizzle with caramel topping
GLUTEN FREE PUMPKIN APPLE MUFFINS
Make and share this Gluten Free Pumpkin Apple Muffins recipe from Food.com.
Provided by AdrianneGF
Categories Free Of...
Time 25m
Yield 18 muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF and line your muffin tins with 18 muffin/cupcake paper cups and set aside.
- In a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed.
- In a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. Add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Lastly, add your diced golden delicious apple and mix for 1 minute more.
- Using an ice cream scoop, fill your muffin cups with your batter and bake at 350ºF for 25 minutes. The muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. A wooden skewer inserted into one of the muffins will come out clean.
Nutrition Facts : Calories 172.5, Fat 8.3, SaturatedFat 5.1, Cholesterol 43.9, Sodium 76.9, Carbohydrate 24.3, Fiber 0.5, Sugar 19, Protein 1.1
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