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 GINGERBREAD MUFFINS
These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
- In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
- Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
- Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
- Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!
Nutrition Facts : ServingSize 1 (of 12), Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Fiber 2 g, Sugar 21 g
PUMPKIN APPLE STREUSEL MUFFINS
What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
Provided by JES55
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 42.6 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 182 mg, Sugar 27.4 g
PUMPKIN APPLE GINGERBREAD
Perfect for autumn/fall and right through the Christmas season...This is a truly inspired flavor combination lightened by the use of egg substitute!
Provided by CookinwithGas
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.; grease a 12 cup bundt pan.
- In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
- In a separate bowl cream together butter, brown sugar and granulated sugar.
- Add eggs, singly, beating after each addition.
- Add pumpkin pie filling, molasses and grated apple and beat well.
- Add this mixture to the flour mixture, combining well.
- Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes.
- Remove from oven; cool in the bundt pan for at least 15 minute.
- Then remove from the pan and finish cooling on a cookie/cake rack.
- Dust with confectioner's sugar and serve.
Nutrition Facts : Calories 479.5, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.2, Sodium 460.8, Carbohydrate 76, Fiber 4.4, Sugar 34.6, Protein 6.5
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 GINGER MUFFINS
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger
Provided by Aroostook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
- Beat in the egg and pumpkin.
- Add the flour mixture alternately with the milk, blending well.
- Fold in the chopped ginger.
- Fill paper-lined or greased muffin pans three fourths full.
- Bake in a preheated 350 degree oven for 25 to 30 minutes.
APPLE AND PUMPKIN GINGER CRISP
Provided by Diana Yen
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
- In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.
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GINGERBREAD APPLE MUFFINS - WELL PLATED
From wellplated.com
4.7/5 (6)Calories 223 per servingCategory Breakfast
- Place a rack in the center of your oven, then preheat the oven to 375 degrees F. Lightly coat a muffin tin with nonstick spray or line with paper liners. In a small bowl, melt the coconut oil in the microwave, then set aside to cool to room temperature.
- In a medium mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. If the mixture is not yet at room temperature, wait for a few additional minutes, then add the coconut oil. (If the wet ingredients are much colder than the coconut oil, the oil will resolidify and not incorporate properly. If this happens, gently warm the bowl in the microwave in 30-second bursts, just until it melts.)
- In a separate, large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, ginger, cinnamon, salt, and cloves. Fold in the diced apples, stirring gently to coat.
- Pour the wet ingredients into the dry and stir gently by hand, just until the flour disappears. The mixture will be lumpy and thick, but do not overmix.
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