I bribed my two children with Sheridan’s concretes this weekend in order to get our Fall photos done. Juliana turned 4 just recently and I like these in lieu of the Fall school pictures for Maddox. I loved all of them, so it was hard to choose what to put here!
My friends and I did some apple butter canning this week. Did you know you aren’t supposed to can pumpkin butter? Too low in acidity 🙁 Well, apple butter it is! These muffins taste GREAT with apple butter, too! So good. These muffins are moist and flavorful. They will look better with a dusting of sugar on top… but it isn’t necessary. It is a one bowl recipe – always a bonus – and the rest comes together quickly after you have diced up all of the apples. The rise is very nice and the domes are pretty.
If you don’t like the idea of chopped apple in your muffin, I would suggest shredding instead. The moisture and flavor from the apple was needed in this recipe.
Ingredients
- Apple Pumpkin Gingerbread Muffins
- 18 muffins
- 1/4 cup (1/2 stick or 4 Tb) butter, soft
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2/3 cup pumpkin puree
- 1/3 cup plain yogurt or 1/3 cup of pumpkin puree (total of 1 cup pumpkin option)
- 2 Tb. molasses
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 and 1/2 tsp. cinnamon
- 1/2 tsp. allspice and nutmeg, each
- 1/4 tsp. ground cloves and ginger, each
- 2 cup AP flour (or 1 cup AP flour and 1 cup whole wheat)
- 2 - 2 and 1/2 cups chopped apples, cored and peeled (about 2 apples)
Instructions
- Preheat oven to 350. Spray or line enough muffin pans for 18 muffins.
- In a great big bowl, beat the butter and sugars with a fork or mixer. Add eggs, vanilla, pumpkin, yogurt and molasses. Beat until well combined.
- Add salt, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger, and cloves. Fold in the flour. Like all muffins - don't over mix! Leave a few streaks of flour.
- Add the apples and stir until combined.
- Scoop batter into the wells - about 3/4 full. I used my large scooper. Bake 20-25 minutes.
- Cool 10 minutes and then remove with a fork. Place on a wire rack to cool completely.
Apple Pumpkin Gingerbread Muffins
18 muffins
1/4 cup (1/2 stick or 4 Tb) butter, soft
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
2/3 cup pumpkin puree
1/3 cup yogurt or 1/3 cup of pumpkin puree (total of 1 cup pumpkin option)
2 Tb. molasses
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 and 1/2 tsp. cinnamon
1/2 tsp. allspice and nutmeg, each
1/4 tsp. ground cloves and ginger, each
2 cup AP flour (or 1 cup AP flour and 1 cup whole wheat)
2 – 2 and 1/2 cups chopped apples, cored and peeled (about 2 apples)
1. Preheat oven to 350. Spray or line enough muffin pans for 18 muffins.
2. In a great big bowl, beat the butter and sugars with a fork or mixer. Add eggs, vanilla, pumpkin, yogurt and molasses. Beat until well combined.
3. Add salt, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger, and cloves. Fold in the flour. Like all muffins – don’t over mix! Leave a few streaks of flour.
4. Add the apples and stir until combined.
5. Scoop batter into the wells – about 3/4 full. I used my large scooper. Bake 20-25 minutes.
6. Cool 10 minutes and then remove with a fork. Place on a wire rack to cool completely.
Recipe adapted from Bakedbyrachel.com
