Apple Pumpkin Muffins
An easy muffin recipe you'll make again and again, the delicious flavor of pumpkin spice, in a delicious muffin with apples mixed right in.
Pumpkin Apple Fiber Muffins
A breakfast muffin that is going to be filling and good for you. These pumpkin apple fiber muffins are a great breakfast or afternoon snack. I love the fiber muffins from Trader Joe's and wanted to make something similar. You can top these with peanut butter, make a pumpkin cream cheese spread on any other topping you'd like. The full recipe will be posted below.
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Pumpkin Apple Fiber Muffins
2C Wheat bran (I found mine in the bulk section at whole foods)
1/4C Whole wheat flour
3/4C Unsweetened apple sauce or Apple juice
1C canned pumpkin (Not pumpkin pie filling)
1 sm/med sized apple chopped
1tsp vanilla extract
2tsp Pumpkin pie spice
1tsp Stevia
Directions:
Preheat oven to 350*
In a medium bowl combine the wheat bran and the whole wheat flour. Add the remaining ingredients and mix until everything is coated and combined. The batter will be crumbly and dry that is okay. Spray the muffin pan with a cooking spray or line it with muffin liners. Evenly distribute the mixture into the muffin pan, packing it with the back of your spoon. Top it with apples or a little brown sugar. Bake for 20 minutes or until the center comes out clean with a toothpick.
If you want a sweeter muffin since these are not overly sweet add more stevia, or 1/4C brown sugar and replace the apple sauce with an apple juice if you want them sweeter.
Best Paleo Pumpkin Muffins | Healthy & Easy!!
In this video I'll show you how to make the BEST paleo pumpkin muffins. The grain free batter is a cinch to make, and the result is a moist and tender muffin that tastes like pumpkin pie!
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How to bake Pumpkin Apple Spice Muffins
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Apple Pumpkin Muffins
Dried apples, called Schnitz in Pennsylvania German, are found in every market in the Lancaster area and small grocers near Reading and Allentown. Surplus apples are dehydrated in the fall and used in both savory and sweet dishes throughout the rest of the year. These apples aren’t dry or crunchy but retain some of their moisture, making them delicious to eat as is or in the iconic Schnitz and Knepp, a casserole of dried apples with ham and dumplings. In this recipe, the Schnitz are combined with classic fall flavors such as pumpkin and brown sugar. The final product is a tender muffin with the sweet taste of Autumn.
For the Crumble (Makes 24 muffins)
● 1/3 cup brown sugar, packed
● 1/2 tsp ground cardamon
● 4 tbsp unsalted butter, melted
● 2/3 cup plus 1 tbsp all-purpose flour
● ½ cup Dried Apples diced
For the muffins
● 2 ½ cups AP Flour
● 2 cups sugar
● ½ tsp baking soda
● 1tbsp pumpkin spice
● ½ tsp salt
● 2 large eggs
● 1 ½ tsp vanilla extract
● ¾ cup milk
● 1 cup pumpkin puree
● ½ cup vegetable oil
● 2 cups apples cored, peeled, and diced (Golden Delicious)
● 2/3 cup dried apple diced
Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a small bowl, mix together flour, sugar, diced dried apples and 1/2 teaspoon cardamon. Melt the butter and pour into the flour mixture. Stir until combined. Mixture should hold together when squeezed.
3. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar,
pumpkin pie spice, baking soda and salt.
4. In a separate bowl, mix together eggs, pumpkin, milk, vanilla extract, and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples.
5. Spoon batter into prepared muffin cups.
6. Gently press even handfuls of topping evenly over muffin batter.
7. Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into a muffin comes out clean.
8. Cool on a wire rack for 5 minutes before removing from muffin pan.
Perfect Pumpkin Muffins
Fluffy and flavorful pumpkin muffins are made with warm pumpkin pie spices and yummy pumpkin purée. They feature a delicious streusel topping that’s bursting with brown sugar and tastes like toffee and molasses. Serve them for breakfast — or as a fun afternoon snack!
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✅Ingredients
• 15 ounces pumpkin puree
• 1/4 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar tightly packed
• 1 tablespoon granulated sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons salted butter melted
✅Instructions
1️⃣ Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together pumpkin puree, butter, and sugar, about 1 minute.
3️⃣ Beat in eggs until combined. Add in the baking powder, pumpkin pie spice, salt, and vanilla. Mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour and mix until just combined.
5️⃣ Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin. Evenly sprinkle the streusel topping over the muffins.
6️⃣ Bake in the preheated oven for 5 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until a toothpick inserted into the center comes out clean, about an additional 14-16 minutes.
7️⃣ Let muffins cool for 5 minutes in the pan before removing and transferring to a wire rack to cool completely.
Streusel Topping:
1️⃣ Prepare the crumble by whisking together flour, sugars, and pumpkin pie spice.
2️⃣ Pour melted butter into the mixture. Using a fork, stir until crumbles form.
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