Apple-Pumpkin Muffin

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!

Ingredients:

- 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!!

Manna Butter Coconut Cashew Pineapple

I was SO excited to try my first nut butter from Manna Organics. A co-worker of mine actually introduced me to this brand because she knows how much I LOVE peanut butter. To my surprise, she brought me in a whole jar! She quickly became my favorite. 

Overall Thoughts: I think I started drooling once I tasted it
Rating: A
Tasting Notes: its very chunky, small chunks of cashews and coconut flakes, dried pineapple adds a little sweetness

I do not know where this new found obsession with coconut is, but I am loving all things coconut. It has been a really hot and humid summer here in Virginia so maybe the coconut is a bit refreshing. If you do not like coconut I would not suggest eating this cashew butter as it is a very prominent flavor.

One of the things I like about this cashew butter is that all of the ingredients are certified USDA organic and I can pronounce all of the ingredients. Not hidden ingredients like molasses or palm oil. There are 6 simple ingredients in here: organic cashews, organic dried coconut, organic dried pineapple, organic coconut sugar, organic vanilla extract, and Himalayan pink salt.

Even though the cashew butter is a little on the thicker side, all of the flavors are blended together really well. 

So what should you pair this cashew butter with??

Personally, I have enjoyed eating it by itself straight from the jar. It is so flavorful that it can stand on its own. I would put a dollop in the middle of my oatmeal, on toast, a dip for fruit, yogurt, or added to a batch of overnight oats would be fantastic! 

I hope you enjoy as much as I have! I can't wait to try their other flavors!



*Have a delicious nut butter you think I MUST try? Tell me below and I will add it to my list!*