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.
Music: Nintendogs + cats OST - altesse [pet hotel]
How to bake Pumpkin Apple Spice Muffins
Thanks for watching!
Have a beautiful day!
Inspiration image:
VISIT MY FASHION BLOG!
LIKE MY FACEBOOK PAGE! EXCLUSIVE VIDEOS, IMAGES AND UPDATES!
FACEBOOK APP:
FOLLOW ME ON TWITTER
@fiamma4fashion
CONTACT ME:
fashionthrill@abv.bg
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.
Get the Recipe:
Facebook:
Instagram:
Pinterest:
Twitter:
Blog:
#recipe
#pumpkin
#baking
#pumpkinmuffins
#muffins
#dessert
#lovelylittlekitchen
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.