EASY Pumpkin Apple Muffins Recipe

EASY Pumpkin Apple Muffins Recipe

I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg. Read More. Don’t use the streusel topping. The muffins are already very sweet.

Instructions Preheat oven to 350 degrees F. Chop apples (will need 1 cup). Mix flour, sugar, pumpkin spice, baking soda, baking powder and salt in a large mixing bowl.

How to make pumpkin muffins with pumpkin and apples?

In a large bowl, sift together 300g flour, 350g sugar, spices, bicarb 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 muffin mixture into prepared muffin cups. In a small bowl, mix together remaining flour, sugar and cinnamon.

How do you make pumpkin pie spice muffins?

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.

How do you make a moist Apple Muffin?

In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples.

How long do you cook pumpkin Muffins in the oven?

Directions. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Easy Pumpkin Apple Muffins Recipe

flour, pumpkin, water, apple sauce, baking soda, sugar, butterscotch chips and 4 more Gf Banana Pumpkin Muffins With Dried Blueberries Mary's Busy Kitchen bananas, pumpkin pie spice, gluten free oats, gluten free oat flour and 20 more

Make the muffin batter: In another bowl, beat the remaining 4 ounces of cream cheese and remaining 1 ½ cups granulated sugar until fluffy. Add oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apples and flour mixture until well combined. Spoon the batter into 14 lined muffin cups.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. After a few apple recipes, it’s time to start pumpkin baking season. This recipe is a twist on my Apple pie Cheesecake Crescent Muffins and Cherry Pie Cheesecake Crescent Muffins. Both of these previous recipes were made with refrigerated crescent rolls.

Prepare: Preheat the oven to 350°F/180°C, and line a muffin pan with paper liners. Combine dry ingredients: In a large bowl, whisk together flour, spices, baking soda, and salt. Combine wet ingredients: In another bowl, combine sugar with pumpkin puree, eggs, oil, and water. Add wet to dry: Pour the wet ingredients directly into the dry ingredients. Mix with a spoon until just combined.

Directions. Preheat the oven to 350°. Grease the wells of a standard-size muffin pan with non-stick cooking spray or line with silicone liners and set aside.; Combine the dry ingredients: flour, baking soda, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.

Apple Pumpkin Muffins Recipe: How to Make It

Gently fold in the flour, pumpkin pie spice, salt, baking soda, and baking powder. Spoon muffin batter into liners and fill about ¾ full. Using the back of a spoon, press the tops of each muffin until indented. For the filling, beat cream cheese with flour, sugar, vanilla, milk, and salt until creamy, about 3–4 minutes.

Preheat oven to 350 degrees F. Line muffin pan (s) with liners and set aside. In a large mixing bowl, add the sugars and oil. Stir until combined using a whisk or hand mixer. Then mix in the pumpkin puree and eggs. Fold in the diced apples. In a smaller bowl, stir together the flour, baking soda, spices, and the salt.

Combine pumpkin, butter, and eggs in another bowl and add to the dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins.

Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray. Step 2. In a blender, process the oats until they have the consistency of flour, about 1 minute. Step 3. Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1–2 minutes.

It’s so easy to add pumpkin puree to breakfast recipes. It’s kind of like applesauce; it doesn’t add a ton of flavor but can add a moistness to baked goods and be substituted for oil. I’ve added pumpkin to breads and pancakes and now it’s time to make muffins!

Pumpkin Apple Streusel Muffins Recipe

How to Make Pumpkin Muffins. 1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside. 3.

Preheat the oven to 180 degrees C / 350 degrees F and lightly grease a muffin tray. Add the gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.

Grease a 12-cup muffin tin or line with paper muffin liners. In a medium bowl whisk together dry ingredients. Add oil, egg and milk and stir just until combined. Fold in apples. Divide batter between the 12 muffin cups. In a small bowl, mix topping ingredients, blending together with a pastry cutter or fork. Sprinkle over unbaked muffins.

How to Make Easy Pumpkin Muffins. Preheat oven to 425 degrees and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined. In a standing mixer, mix together the oil, sugar, brown sugar, pumpkin puree, eggs and milk together until combined.

Prep: Preheat the oven to 350°F. Line a muffin pan with liners. Beat the wet ingredients: Beat the eggs for 1–2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.

Pumpkin Apple Muffins

How to make Sugar Free Pumpkin Spice Muffins. You will need pumpkin pie spice for this recipe. You can buy this on Amazon. What you will need to make this recipe. Flour- 3 cups. See post above for flour alternatives for low carb or gluten free. Pumpkin Pie Spice- 1 tablespoon. Ground Cinnamon- 1 teaspoon. Baking Soda- 2 teaspoons.

Step 1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.

In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

APPLE MUFFINS. Armenian Apple Chunk Cake is a family recipe that we love to make all fall long when apples are in season. It brings back cozy memories with every bite that last until the last crumb is gobbled up. These tasty apple muffins are a simpler, quicker version of a well-loved apple cake for a fast fall breakfast on the go.

Prepare flax egg in a large mixing bowl. Let set for 5 minutes. Add banana and mash, leaving just a bit of texture. Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute. Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix.

Apple Pumpkin Muffins Recipe

This easy pumpkin zucchini muffins recipe is easy and the perfect Fall breakfast for sure. Shredded zucchini and pumpkin bread are the perfect pairing. We planted two zucchini plants this year and that meant we had A LOT and needed to come up with tasty zucchini recipes.

In large bowl, combine egg, pumpkin, milk, butter, pineapple, flour, baking powder, sugar and spices. Mix well. Spoon into greased muffin tins, almost to the top. Sprinkle tops with brown sugar. Bake at 425°F for 20 to 25 minutes. Makes 12 muffins. 2 reviews.

Prepare a 12-cup muffin tin with paper liners. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined. To the wet ingredients, add the flour, oats, baking soda, salt and spices.

Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1–2 mins with an electric hand whisk until just combined. STEP 3. Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely.

Apple crumb muffins are filled to the brim with shredded apples and stay moist due to the addition of sour cream. A generous crumb topping adds crunch!

Easy Apple Pumpkin Lactation Muffins

Tap on the times in the instructions below to start a kitchen timer while you cook. Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners. In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt.

Instructions. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray. Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl. Stir in the pumpkin, oil, eggs and vanilla until and mix just until combined. Do not overmix. Add in mix-in's if desired.

Preheat the oven to 350°F. Place cupcake liners in a standard, 12 muffin pan.Set aside. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla.

Mix cake mix, pumpkin and pumpkin pie spice until well blended. Bake according to package directions (350 degrees). I used a Golden Butter cake mix, but you could use white or yellow or even spice cake. While cake bakes, make glaze. Whisk together ingredients until a pourable drizzle forms.

Set aside. In a large bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and walnuts. Gradually add in the flour mixture and mix until combined. Add 1 tablespoon into the bottom of the muffin liners. To make the cream cheese mixture: Beat together cream cheese, sugar and egg yolk until smooth.

Easy Pumpkin Muffins Recipe

Pumpkin Muffins. Preheat the oven to 375F degrees. Line a muffin pan with muffin papers. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.

Instructions. Put the eggs, sugar, butter, vanilla sugar and baking powder in a bowl and blend until smooth. Add the diced apple and blend again. Add flour and cinnamon and blend again until very smooth. Pour or spoon the batter/mixture into 6 muffin cups.

How to Make Zucchini Muffins. 1. Mix: Combine the oil, both kinds of sugar, eggs, and vanilla in a large bowl. Mix in the cinnamon, baking soda, baking powder, and salt. 2. Stir in the flour. The batter will be very thick, but once you add the zucchini and mix it in, the batter will loosen up. 3.