How To make Pumpkin Apple Muffins
2 1/2 Cups flour
2 Cups sugar
1 Tablespoon pumpkin pie spice
1 Teaspoon baking soda
1/2 Teaspoon salt
2 eggs
lightly beaten
1 Cup canned pumpkin
1/2 Cup oil
2 Cups apples, peeled :
finely chopped
Streusel Topping 2 Tablespoons flour
1/4 Cup sugar
1/2 Teaspoon cinnamon
4 Teaspoons butter
Combine eggs, pumpkin and oil. Add in flour, sugar, spice, soda and salt. Sti r until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4ths full. Mix together last 4 ingredien ts, cutting butter until crumbly. Sprinkle on top of batter. Bake at 350 F. for 35 to 40 minutes or until toothpick comes out clean. Recipe by Mary Proulx
If you have no pumpkin pie spice use 11/2 teaspoon cinnamon, 1/2 teaspoon nutm eg, 1/2 teaspoon cloves and 1/2 teas all spice.
How To make Pumpkin Apple Muffins's Videos
Best Ever Pumpkin Muffins
These Best Ever Pumpkin Muffins are perfectly sweet with just a little spice! I had originally intended to come up with some sort of glaze or frosting to go on these muffins, but when I saw how pretty they looked all on their own, and then tasted their perfection, I knew I had to leave them alone. No frosting, no glaze, no drizzle, and not even a dusting of powdered sugar.
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Who doesn't love fall baking? I typically don't like too much pumpkin in my desserts but I love making muffins with them. Last year, I shared with you my recipe for my favorite pumpkin butterscotch muffins/cupcakes which I've been making for over a decade (You can find the recipe here: so this year I'm bringing to you another amazing combo of pumpkin and apple. It has the epitome of fall in every bite! Give this a try and your house will be filled with the most comforting aroma! These are definitely freezable, too! Don't forget to send me a picture on Instagram when you make it!
#FallBaking #PumpkinAppleMuffins #PumpkinMuffins
Ingredients:
1 ½ cups flour
½ cup old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon pumpkin pie spice
1 cup pecans, chopped (optional)
½ cup milk of choice
2 tablespoons apple cider vinegar
¼ cup granulated white sugar
½ cup brown sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 ½ cup grated apple – I used one large honeycrisp apple for this amount
For the streusel:
½ cup sugar
2 tablespoons flour
3 tablespoons cold butter, cubed
(Makes 16-17 muffins in a cupcake tin)
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Lake Inspired
Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
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Apple and pumpkin oatmeal muffins
These warming, spiced muffins are great as a filling snack or a hearty breakfast when you’re on the go, and also happen to be both dairy and gluten-free. Pumpkin contains a range of nutrients, vitamins and antioxidants, and the muffins themselves provide a large portion of dietary fibre.
Taking Cancer on Through Flavour is an initiative from Boehringer Ingelheim to help people with cancer rekindle their love of food through easy, nutritious and delicious recipes. Eating habits and preferences often change for people who have been diagnosed with cancer during their treatment. We have brought together a chef, an oncology dietician and a cancer survivor to develop a selection of recipes.
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54cal Pumpkin Apple Muffins || tw ed
Makes 24 muffins
Per 1 muffin no sugar - 43cals
Per 1 muffin w/ sugar - 66cals
Per 1 muffin half sugar - 54cals
1 cup canned pumpkin
2/3 cup unsweetened applesauce
2 cup whole wheat flour
1 tsp baking soda
1/3 cup brown sugar
1/3 cup monk fruit or other 0cal sweetener
2 tsp pumpkin pie spice
1/2 tsp Salt
2/3 cup unsweetened almond milk
1 medium apple
1. Preheat oven to 400°F
2. Mix fry ingredients and set to the side.
3. Mix wet ingredients.
4. Slowly add dry ingredients to the wet ingredients.
5. Dice an apple and mix into batter.
6. Line muffin trays and pour in the batter.
7. Bake for 25 minutes.
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