I am adamantly against decorating for fall before the weather turns. I’m not going to try to synthesize autumn if she can’t bother to grace us with her presence. But when the nights start to get cool… And the leaves start to change… And there is a crisp, refreshing transparency to the air. Oh yeah, I’m going all in at this point. So this weekend, it was fresh baked bread, chicken soup, pumpkin muffins with apple butter and bonfires. I basically had no choice, did I??
Saturday was a beautiful day for baking and doing outside work. Justin cleared some brush outside and tidied up the fire ring area. I spent the day making my very first yeasted dough (successfully!!) and indulging in playing in the kitchen. I just feel invigorated this time of the year…probably because it’s not 95 degrees for the first time in months. So we invited some friends over and indulged in these pumpkin muffins with apple butter.
Last month, we made apple butter for the first time from our neighbors’ unusually prolific apple trees. I decided that would add a nice sweet and tart element to the pumpkin muffins. And because I’m feeling so seasonal, I sweetened the muffins with maple syrup! Overboard? Yep! Delicious? Obviously!
For this recipe, you can substitute cinnamon apple sauce if you don’t have apple butter. Enjoy the muffins warm with butter or with more apple butter.
PREP TIME: 10 minutes COOK TIME: 25 minutes SERVINGS: 18 muffins
- 2 eggs
- 1/2 can pumpkin
- 1/2 cup apple butter
- 2/3 cup melted butter
- 2 cups flour
- 1 cup oats
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ginger
- 1 tsp. cardamom
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- Mix dry ingredients together in a medium bowl. Mix wet ingredients together in a separate bowl. Mix wet and dry together.
- Place a couple tablespoons of batter in each hole of greased muffin pan. Heat oven to 375 degrees and bake for 20-25 minutes or until a fork inserted comes out clean.