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Pumpkin and Apple Butter Muffins

COOK TIME
25 mins
PREP TIME
20 mins
YIELDS
12 muffins
RATE THIS RECIPE
(19)
Will Coleman
COOK TIME
25 mins
PREP TIME
20 mins
YIELDS
12 muffins
RATE THIS RECIPE
(19)

Ingredients

  • cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pureed pumpkin
  • 1/4 cup milk
  • 1/2 cup apple butter, divided

Chef notes

Make-ahead treats like muffins often come in handy for the days when I need a quick breakfast to grab on the go. These tender and fluffy muffins are inspired by the flavors of autumn. I hate having to choose between apple or pumpkin desserts in the fall — so these muffins combine the two, creating the perfect match. And when making muffins just feels like too much work, this recipe works great baked as cake.

Storage tip: Store the muffins in an airtight container, in a single layer at room temperature, for up to five days to ensure they remain fresh.

Preparation

1.

Prepare a 12-count muffin tin with muffin liners and set aside. Arrange the oven rack to the center of the oven and preheat to 350 F.

2.

In a large mixing bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3.

Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter and sugar for 3 to 5 minutes, until soft peaks form. Add the egg, vanilla and pureed pumpkin, and continue to mix. While mixing, pour in the milk and 1/4 cup apple butter.

4.

Pour 1/3 cup batter into each muffin liner and bake for 25 to 30 minutes, until golden brown and the center is set.

5.

Once finished baking, top each muffin with a teaspoon of apple butter, about 1/4 cup total.