Best Pumpkin Apple Butter Muffins Recipes

PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING

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.

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.

APPLE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with nonstick liners. Peel and core the apple and cut into 12 wedges, then slice the wedges crosswise into small triangular pieces. Combine the apple pieces, 1 teaspoon granulated sugar, 1 tablespoon melted butter and a pinch each of cinnamon and salt in a large nonstick skillet. Cook over medium-high heat, stirring occasionally, until the apples are browned and softened, 4 to 6 minutes. Let cool completely.
• Whisk the flour, baking powder, remaining 1 teaspoon cinnamon and 1/2 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup granulated sugar and 6 tablespoons melted butter, 1 cup milk, the pumpkin, 1 teaspoon vanilla and the eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Spoon the apples into the center of each. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the glaze: Stir the confectioners' sugar with 1 1/2 teaspoons milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth, gradually adding up to 1 more teaspoon milk if needed. Drizzle the glaze over the muffins. Let set 10 minutes.

PUMPKIN APPLE MUFFINS

Steps:

• 1. Preheat the oven to 350 F and spray muffin pan with non-stick cooking spray.
• 2. In a medium bowl, combine all the dry ingredients including sugars.
• 3. In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract.
• 4. Slowly blend the dry ingredients into the wet, mixing until incorporated.
• 5. Fold in apples.
• 6. To make the topping, combine ingredients and mix until butter is pea size.
• 7. Fill greased muffin tins about 7/8 full--almost to the top, and sprinkle with the topping if desired.
• 8. Bake for about 20-24 minutes or until a toothpick inserted into the muffins comes out clean.
• 9. Let cool for a few minutes. Remove muffins from pan and enjoy warm or cold!

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.