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Pumpkin Apple Muffins (vegan adaptable)

August 20, 2014 By Joanna

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School is back in session and fall is literally right around the corner. Even though the weather here is still hot as all get out, I am in the fall mood.  I’m ready for that cool crisp weather, apple cider, hot cocoa, soups, and pumpkin everything!

I decided to combine two of my favorite flavors and go with pumpkin apple muffins.  They are moist and have just the right amount of spice to them.  This recipe will have you feeling like fall in no time!

-Scroll down for a printable version-


What do you need?

2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground flax + 3 tablespoons water (mix up first and set aside)
1 cup canned pumpkin – or go all out and go fresh – I honestly didn’t have the time
1/4 cup oil
2 cups finely chopped apples
**if there aren’t any nut allergies in your family, feel free to add in some chopped pecans

What do you do?

1. Preheat oven to 350 degrees. Grease your muffin tin or use paper baking cups.
2. Combine all of your dry ingredients in a large bowl.
3. In another bowl mix together all of your wet ingredients. Do not over mix!
4. Add your wet ingredients to your dry ingredients. Mix until it’s just combined.
5. Fold in your apples.
6. Scoop 2 rounded tablespoons into each muffin tin or baking cup.
7. Bake at 25 minutes or until a toothpick comes out clean.

Store in an air tight container at room temperature. Makes approx. 24 regular size muffins.

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Filed Under: Breakfast, Dessert, Egg Free, Halloween, Holidays, Recipes, Thanksgiving

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Previous Post: « Easy Homemade “Oreos” – Chocolate Sandwich Cookies (vegan adaptable)
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Reader Interactions

Comments

  1. Gary Dudderar

    October 16, 2015 at 2:56 PM

    I made these and they came out very sweet, is that normal or it could be I didn’t mix enough?

    • Joanna

      October 17, 2015 at 10:57 AM

      Gary, they are very sweet. More like a dessert muffin than a breakfast type. Next time reduce the sugar to 1 1/2 to 1 3/4 cups, if your not looking for a dessert style muffin.

      • Gary Dudderar

        November 24, 2015 at 4:46 PM

        Thank you. I can tell you they were Praised and very well loved. I was told do not tweak the recipe lol.

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Hey, I'm Joanna, and I'm so glad that you stopped by! Here at Everyday Made Fresh you will find a variety of topics. However, my heart is in the kitchen so I like to share recipes for the busy family in mind. Most meals only require 30 minutes of your time, and the ingredients can easily be found at your local grocery store. Read More!

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  • A few ingredients are all you need to make these SIMPLE PEPPERMINT TRUFFLES. Soft and creamy on the inside, with a perfect chocolate shell. .
. https://www.everydaymadefresh.com/simple-peppermint-truffles/ .
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INGREDIENTS:
8 ounces white chocolate chips
4 oz Hershey Peppermint Crunch Kisses
1/4 cup heavy cream
1/2 teaspoon peppermint extract
8 oz semi-sweet chocolate
crushed soft peppermint candies for topping - optional 
INSTRUCTIONS:
1. Using a scale measure out the 8 oz white chocolate chips and 4 oz Hershey Peppermint Crunch Kisses. Place in a microwave safe bowl.

2. In a small saucepan, heat the heavy whipping cream and peppermint extract until it begins to simmer, not boiling.

3. Pour it over the chocolate in the bowl. Allow to set for one minute.

4. Stir until the chocolate is completely melted. You may need to pop the bowl in the microwave for 15 second intervals on 50% power to get the chocolate completely melted.

5. Pour the melted mix into a shallow dish (see my notes in the post)

6. Pop into the freezer for no more than 30 minutes!

7. Using a small cookie scoop, scrape out one-inch balls, and roll until smooth. The heat of your hands will help with this step.

8. Place on a parchment lined cookie sheet, once all the balls have been rolled, place in the freezer for 15-20 minutes.

9. Melt your semi-sweet chocolate according to the directions on the package.

10. Using forks dip the balls into the chocolate, fully coating. Place back on the cookie sheet. If using the crushed soft peppermints for topping, make sure to dust them over while the chocolate isn't set.

11. Once all the truffles have been dipped and dusted, place in the freezer to set. 
12. About 15 minutes. Remove and store in the fridge. Remove from fridge 10 to 15 minutes before serving. .
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1 cup Greek Yogurt
1 tablespoon parsley, chopped
1/2 tablespoon mint, chopped
1 teaspoon smoked paprika
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper 
INSTRUCTIONS:
Mix together all ingredients in a medium bowl. Store in an air tight container and refrigerate for up to 10 days. .
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INGREDIENTS:
1 1/2 cups flour
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa powder, I used Hershey's special dark
1 cup buttermilk, room temperature
1 stick butter, room temperature
2 cups sugar
1 cup canola oil
4 eggs, room temperature
1 1/2 tablespoons vanilla
1 teaspoon vinegar
red food coloring as much as you'd like. I used 3/4th's of a bottle that is 1 fluid ounce 
CREAM CHEESE FROSTING:
16 ounces cream cheese, room temperature you want to use regular cream cheese
1 stick butter, room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy whipping cream .
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for the full recipe google "everyday made fresh the very best red velvet cake" .
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INGREDIENTS:
2 1/4 cup flour
1 teaspoon baking soda
1 1/2 teaspoons corn starch
1/2 teaspoon salt
1 teaspoon cocoa powder
1 stick butter, melted
4 tablespoons coffee, cold
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cups chopped Andes Mint Bars
1 egg, room temperature
1 egg yolk, room temperature

INSTRUCTIONS:
1. In a large bowl whisk together the flour, baking soda, corn starch, salt, and cocoa powder. Set aside.

2. In a medium sized bowl whisk together the melted butter, coffee, brown sugar and sugar together. Whisk in the egg and egg yolk. Finally whisk in the vanilla. 
3. Pour the wet ingredients into the dry. Using a spatula stir together. Fold in the chopped Andes Mint Bars. Cover and chill for 1 hour.

4. Remove the dough from the fridge, and preheat the oven to 325 degrees. Roll into dough balls that are two tablespoons of dough each. Bake for 12 to 13 minutes. 
5. Remove from the oven, allow to cool on the cookie sheets for 10 to 12 minutes, before placing on cooling racks to cool completely. .
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1 stick butter, room temperature
1/2 cup dark brown sugar
1 1/2 teaspoon ginger
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/8 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon fresh grated ginger
1/2 cup molasses
1 1/2 cups flour
2 tablespoons cocoa powder
3/4 cup chocolate chips
1/4 cup sugar for rolling the balls of cookie dough in 
INSTRUCTIONS:
1. In a large bowl attached to a stand mixer, cream the butter for two minutes, until nice and creamy. Add the brown sugar, and beat for another two minutes, until nice and fluffy.

2. With the mixer on low add the spices, salt, and baking soda. Once mixed, add the ginger and molasses.

3. Add the cocoa powder, and flour, on low, adding the flour in small portions at a time.  Fold in the chocolate chips.

4. Cover the dough in the bowl with plastic wrap, and chill for at least 2 hours.

5. When ready to bake, remove from the fridge, and preheat the oven to 325 degrees. Roll the dough into balls 1 1/2 inch. Roll the balls into the sugar, and place on parchment lined baking sheets. 
6. Bake for 11 to 13 minutes. If you can't place them all on two baking sheets in the oven at one time, place the unused dough back into the fridge while waiting on a cookie sheet. 
7. Allow the cookies to cool for 10 minutes, before transferring to cooling racks. Make sure if you are reusing cookie sheets for more dough to allow the pans to cool fully. .
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INGREDIENTS:
1 2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons water
1 teaspoon Rodelle Peppermint Extract
1 cup semi sweet chocolate chips
4 ounces white chocolate
soft peppermint candies crushed for sprinkling

INSTRUCTIONS:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.

2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

3. In a large bowl, attached to a stand mixer, cream together the butter and sugars.

4. Add the water and peppermint. Combine.

5. Add the dry ingredients and mix until combined.

6. Fold in the semi sweet chocolate chips.

7. Form dough into balls, about 1 rounded tablespoon each.

8. Place 2 inches apart on baking sheets and bake for 10 minutes.

9. Allow to cool for 5 minutes before removing to cooling racks to completely cool.

10. Once completely cooled, crush those peppermint candies, and melt the chocolate, according to the directions on the package.

11. Dip one half of each cookie into the melted white chocolate, and then sprinkle with the crushed peppermint puffs. Allow the chocolate to harden up before storing. .
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2 sticks butter, room temperature
1 cup sugar
1 egg, seperated
2 cups flour
4 teaspoons cinnamon
22 pecans 
INSTRUCTIONS:
1. Preheat oven to 375 degrees. Butter an 11X9 inch baking pan and set aside. 
2. In a small bowl mix together the flour and cinnamon together. Set aside.

3. In a mixing bowl attached to a stand mixer, cream together the butter and sugar for 2 minutes, or until light and fluffy. Add the egg yolk, beat until mixed. 
4. Slowly add the flour cinnamon mixture until a soft dough forms. 
5. Press the dough into the bottom of the pan evenly. Use your fingers/hand or the bottom of a glass. 
6. Place the pecans on the dough, leaving enough room to slice into squares. (don't slice them yet) 
7. Whisk the egg white up and brush the top of the dough and pecans with the egg white. 
8. Bake for 10 to 12 minutes. Allow to cool for about 8 minutes. Slice into squares, with the pecan in the center of each. Continue to cool in the pan until completely cool. .
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