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.
PUMPKIN APPLE MUFFINS
Chock full of good-for-you whole wheat flour, flax seeds, pumpkin, apples and walnuts!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 35m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 260 calories, Carbohydrate 42.8 g, Cholesterol 15.5 mg, Fat 9.4 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 216 mg, Sugar 26.1 g
PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING
My mother always made these tasty muffins whenever our family got together at her house. Now they're a family favorite at my house, and my in-laws love them, too! -Carolyn Riley, Carlisle, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 243 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN APPLE BUTTER MUFFINS
I adapted another recipe and came up with this. It was originally recipe#199919, but I changed it quite a bit.
Provided by WI Cheesehead
Categories Quick Breads
Time 1h
Yield 24 muffins
Number Of Ingredients 15
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.
Nutrition Facts : Calories 173.1, Fat 7.5, SaturatedFat 0.8, Cholesterol 26.4, Sodium 209.5, Carbohydrate 25.4, Fiber 2.1, Sugar 14.2, Protein 3.5
PUMPKIN BUTTER MUFFINS
This is a recipe I created to use the pumpkin butter I've had sitting around that I didn't know what to do with. The muffins turned out even better than I had hoped! They have an amazing flavor and moistness. Will make a great breakfast muffin!
Provided by Pastryjem
Categories Quick Breads
Time 48m
Yield 12 muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 159.8, Fat 5.8, SaturatedFat 1.1, Cholesterol 19.8, Sodium 125.4, Carbohydrate 24.6, Fiber 1.3, Sugar 10.2, Protein 3.1
PUMPKIN-APPLE MUFFINS
Categories Bread Fruit Breakfast Brunch Bake Kid-Friendly Back to School Raisin Apple Walnut Pumpkin Fall Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.
- For Topping:
- Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.
- Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.
PUMPKIN-APPLE MUFFINS
Make and share this Pumpkin-Apple Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 24 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 118.3, Fat 4.4, SaturatedFat 2.6, Cholesterol 25.7, Sodium 145.2, Carbohydrate 18.7, Fiber 0.8, Sugar 11.1, Protein 1.6
PUMPKIN APPLE BUTTER
I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't find any that didn't make a vat of it. I don't want to make that much, afraid it might be too much for us to eat. Hope you enjoy this. It's really easy and quite tasty.
Provided by Jamia Motsinger
Categories Spreads
Time 1h5m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 3.5, Carbohydrate 11.4, Fiber 0.3, Sugar 9.5, Protein 0.3
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