Pumpkin Apple Cupcakes Recipe 55 Recipes

APPLE PUMPKIN CUPCAKES

Steps:

• Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.
• Combine the cake mix, use ¾ cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.
• Add the applesauce and pumpkin and mix well till all ingredients are combined.
• Use cupcake pans with paper liners. Fill 2/3 full.
• Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.
• Makes 2-3 dozen cupcakes.
• For the frosting, mix the softened cream cheese, butter, vanilla, and powdered sugar together.
• Top cupcakes with cream cheese frosting (optional).

PUMPKIN APPLE CUPCAKES RECIPE - (5/5)

Steps:

• Preheat the oven to 350°F and spray muffin pan with nonstick cooking spray. In a medium bowl, combine all the dry ingredients including sugars. In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples. Fill greased muffin tins about 7/8 full-almost to the top, and sprinkle with the topping if desired. Bake for about 20 to 24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day. Makes about 15 muffins.

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.

PUMPKIN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
• Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
• For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
• For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
• To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.

PUMPKIN APPLE SURPRISE CUPCAKES

Steps:

• Preheat your oven at 350 and spray your pan or put in your cupcake liners.
• Fix your cake mix according to your box. After you've mixed up the cake batter, add a half of a can of your pumpkin and mix well. Pour into your cake pan(s).
• While waiting for your cake to cook, put your icing, the other half a can of pumpkin and two spoon fulls of your Apple pie filling into but mixer and use your whisk attachment. Mix on low speed at first and gradually go to the highest. This will make the apples smaller and easier to spread on the tops of your cakes.
• Once your cakes have finished let them cool to the point where you can handle them. If you have a cupcake plunger use that or use a spoon to scoop out the center. (I realize it's tempting to eat the centers but don't, but if you you must, just cut off the top portion and set it aside) Once you're cakes have been cored, fill them with the apple pie filling and then place the tops that you didn't eat, back on the cake.
• Don't frost your cakes until ready to serve but if you're taking them somewhere make sure you keep them cool or even Refrigerate the frosted caked about an hour before transporting them.

PUMPKIN-APPLE BREAD

Steps:

• Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
• Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
• Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.