Pumpkin Apple Butter Muffins Recipes

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.

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

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 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.

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:

• In a small bowl, combine the first eight ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups with a rounded tablespoon of batter. Top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients; sprinkle over muffins. , Bake at 400° for 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack.

PUMPKIN-APPLE STREUSEL MUFFINS

Steps:

• Heat oven to 350ºF.
• Reserve 1/4 cup flour and 1/2 cup sugar. Mix remaining flour, sugar, pumpkin spice, baking soda and salt in large bowl until blended. Whisk egg, pumpkin and oil in medium bowl until blended; stir in apples. Add to combined dry ingredients; stir just until moistened. (Batter will be lumpy.)
• Spoon batter into 12 muffin cups sprayed with cooking spray. Mix cream cheese and 1/4 cup of the reserved sugar until blended; spoon over muffin batter. Press lightly into batter with back of spoon.
• Mix reserved flour, remaining reserved sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over batter.
• Bake 28 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

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.

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 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.