Apple Pumpkin Gingerbread Muffins

• Vegetarian

• Produce

  • 2 cup Apples
  • 1/4 tsp Ginger
  • 2/3 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 tsp Allspice
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 Plus additional sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/3 cup Yogurt, Plain

Found on bakedbyrachel.com

Description

Ingredients

• 1/4C unsalted butter, softened
• 1/2C granulated sugar
• 1/2C light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2/3C pumpkin puree
• 1/3C plain yogurt
• 2 Tbsp molasses
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 2C all purpose flour
• 2 to 2 1/2C apples, peeled and chopped
• Plus additional sugar for topping

Directions

• Preheat oven to 350°F. Prepare two regular muffin pans with 17 liners total. In a large bowl or stand mixer, cream together butter with sugars. Add in wet ingredients, mixing until just combined. Mix in spices, salt, baking powder and baking soda. With mixer running on low, slowly add in flour. When batter is streak free, mix in apple chunks by hand. Using a large cookie scoop, add 1 heaping scoop to each liner. Sprinkle generously with granulated sugar. Bake for 20-25 minutes or until a cake tester inserted comes out with only a few moist crumbs. Cool in pan for 1 minute. Remove to a wire rack to cool completely. Store uncovered.