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.
Ingredients
- 1¼ 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
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.
