I LOVE baking in the Fall. I love all the apple, pumpkin, cinnamon, vanilla flavors and aromas. The flavors are so comforting and they make me so happy.Most weekends you can find me in the Kitchen baking up a storm. I enjoy trying new recipes and seeing what flavors come together. So when we were asked to a potluck at our neighbors house I thought "What should I make?" Well, it was perfect that this months muffin of the month from the Food Network Magazine was Apple-Pumpkin Muffins. Two of my favorite flavors combined and I had all of the ingredients already in my pantry. I had a Crispin Apple left over from the bushel of apples we picked from the apple orchard a few weeks ago.
These muffins pair perfectly with a cup of coffee or warm tea, with a scoop of ice cream, or by themselves! Warm them for a few seconds in the microwave and you will be in heaven!
Now, we've chatted long enough....let's make these delicious muffins!
- 1 Granny Smith Apple (I used a Crispin Apple)
- 1/2 cup sugar plus 1 teaspoon
- 7 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon plus a pinch
- 2 cups all-purpose flour (I used whole wheat flour)
- 1 tablespoon baking powder
- 1 cup plus 1.5 to 2.5 teaspoons whole milk (I used unsweetened almond milk)
- 1/2 cup pumpkin puree
- 1 1/4 teaspoons pure vanilla extract
- 2 large eggs
- 1/2 cup confectioners' sugar
Let's Bake!1. Preheat oven to 350 and line a 12-cup muffin pan with liners or spray the pan with non-stick spray.
2. Peel apple and core the apple using an apple corer. Cut each wedge in half and then dice into small pieces. Combine the apple pieces, 1 teaspoon sugar, 1 tablespoon melted butter, and a pinch of cinnamon and salt in a medium non-stick pan. Cook over medium heat until apples are browned and softened, approximately 5-6 minutes. Allow to cool for 5 minutes.
3. Whisk the flour, baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 1/2 cup sugar in a bowl. Then whisk in 6 tablespoons melted butter, 1 cup of milk, the pumpkin, 1 teaspoon of vanilla, and eggs in a medium bowl until well combined.
4. Divide batter among the muffin tins, filling them 3/4 full. Spoon the cooked apples into the center of each muffin pushing them down into the batter a little so they stick.
5. Cook for 22-25 minutes until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes and then move to a wire rack to finish cooling.
6. Once muffins have cooled make the glaze. Stir the confectioner's sugar with 1 1/2 teaspoons milk and the remaining 1/4 teaspoon vanilla until smooth. If needed, gradually add up to one more teaspoon of milk. You don't want the glaze to be too runny, but you should be able to drizzle the glaze over the muffins. Let set for 10 minutes. TIP: Put a sheet of wax paper under your muffins when you drizzle for an easy clean up!
Then, ENJOY!!
