Harvest Muffins

I love Fall and the cool crisp mornings that come with it. I found this muffin recipe while looking for a pumpkin recipe that used apples as well (see previous post). I love these muffins. They're all the flavors of Fall all in one little muffin.

• 2 ½ cups flour
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 cup pumpkin purée
• ½ cup vegetable oil
• 2 cups apples, peeled and chopped
• 1 cup chopped pecans
• 1 cup dried cranberries

Streusel Topping:

• 2 Tablespoons flour
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 2 Tablespoons butter

Preheat oven to 350 degrees F. Prepare 2 muffin pans with paper liners and set aside. In a large bowl mix the eggs, pumpkin, and vegetable oil until well blended. Add the flour, sugar, brown sugar, pumpkin pie spice, baking soda and salt. Mix well. Fold in the apples, pecans and cranberries. Scoop into liners, filling them about ¾ full. Set aside. Make the streusel: in a smaller bowl mix the flour, sugar and cinnamon. Cut in the butter with 2 knives, pastry blender or with your fingers until the mixture resembles small pebbles. Top batter with a small spoonful of streusel. Bake muffins at 350 degrees F for 30-35 minutes or until muffins bounce back when lightly touched.

Makes about 2 dozen muffins.

Caramel Apple Egg Rolls

We recently moved to a new home and have been blessed with not one, but two Apple trees! And they produce the most amazing red apples, and a few of them are even worm-free. I've been trying to figure out different ways to use up the many apples we pull off the tree every week and came up with this eggroll recipe. Super easy and so delicious! 🍎

• 2 medium apples, cored and chopped (I left the skin on)
• 2 Tablespoons butter
• ¼ cup packed brown sugar
• 1 teaspoon cinnamon
• 6 egg roll wrappers
• Caramel sauce for dipping
• Powdered sugar for dusting

In a frying pan over medium heat, melt the butter. Add the brown sugar and cinnamon and stir until well blended. Add apples. Cook until apples have softened, about 5 minutes. Remove from heat and let cool. Fill egg roll wrappers with about ¼ cup of the apple filling. Follow the egg roll packaging directions for rolling and frying. Let cool on paper towel lined plate. Top with a dusting of powdered sugar and serve with a side of salted caramel.

Caramel Apple Cupcakes with Apple Cider Buttercream

These are one of my favorite cupcakes and they're perfect for any fall dessert table.

• 3 ¾ cups flour
• 1 Tablespoon baking powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 ½ cups brown sugar
• ¾ cup vegetable oil
• ¾ cup chunky applesauce: (I've also just bought chunky applesauce and that works too)
• 3 apples, peeled, cored and choped
• 3 Tablespoons sugar
• ½ cup water
• ¼ teaspoon cinnamon
• ¾ caramel sauce (store bought or make your own, recipe here)
• 2 teaspoons vanilla extract
• 3 eggs
• 1 ½ cups buttermilk
• Apple Cider Frosting:
• 2lb bag of powdered sugar
• ¾ cup butter, softened
• 1 teaspoon cinnamon
• ¼ to ½ cup apple cider

Place applesauce ingredients in small saucepan over low heat and cook until apples are tender. Drain remaining water. Put aside to cool.

Preheat oven to 350 degrees F. Line or grease 2 dozen muffin tins. Whisk together the flour, baking powder and soda, cinnamon and salt. Set aside. In a separate bowl beat the sugar and oil together until well combined. Add applesauce, caramel sauce, and vanilla. Beat for 30 seconds. Then add eggs one at a time. Add flour mixture in slowly, alternating with buttermilk. Pour 2/3 full into muffin cups. Bake for 18 -20 minutes.

Make frosting: Beat butter, cinnamon and powdered sugar on low until incorporated. Add apple cider slowly using only as much as needed to get desired consistency. Adding more powdered sugar if the buttercream gets to runny.

Let cupcakes cool before icing. Once cool top with frosting and drizzle with extra caramel.

Salted Caramel Sauce

I've made this recipe millions of times for craft sales and farmers market and it is always a hit. Some have even called it liquid gold or crack in a jar...It's highly addicting and amazing. And you can use it for almost anything: cheesecake, cupcakes, ice cream, cinnamon rolls, scones, muffins, fruit, pretzels,  or just by the spoonful. A couple of tips. Try not to double or triple the recipe unless you have a really good heavy bottom and large pot. I have had some incidents where it over boils and turns into a solid. NOT fun. Keep an eye on it when it starts to boil. It can go from Amber to black really fast. Don't add the heavy cream unless it's heated and use a gloved hand while stirring in the cream, the steam coming off is HOT! If you don't want it salted simply add just 1 teaspoon of salt. And lastly, try to wait for it to cool before you sneak a taste. 😉

• 2 cups granulated sugar
• 2 Tablespoons corn syrup
• 1/2 cup water
• 1 cup heavy cream
• 4 Tablespoons (1/2 stick) butter, softened
• 2 teaspoons fine grain sea salt
• 2 teaspoons vanilla extract

In a heavy sauce pan (I use a 3 qt pot), combine your sugar, syrup and water and still until the sugar is moistened. Heat over medium heat, whisking until sugar has dissolved and starts to become clear.

Once it starts to bubble, stop stirring completely and let it boil undisturbed until it turns a deep amber, about 8-10 minutes. Meanwhile, heat your heavy cream in the microwave for 1 minute. Don't skip this step, or you'll be sorry!

Once it gets to the desired color, remove from heat, and using a long wooden spoon, stir while slowly pouring in your cream. If for some reason, your caramel starts to get lumpy, return the pan to the stove and heat and stir until the lumps dissolve. Stir in the butter and salt. Let cool for 5 minutes and then add your vanilla. Let cool completely before canning or storing.

Recipe makes about 2 cups of pure awesomeness.