Time: 2 hours.
Complexity: easily
Quantity: 12 pcs.

As soon as you take these muffins out of the oven, the entire kitchen will be filled with the wonderful aroma of cinnamon apple pie. They're soft and fluffy, and the center is filled with spiced baked apples, whose tartness perfectly balances the sweetness of the pastry. Pumpkin puree is added to the muffin batter, which not only gives them a wonderful flavor but also makes them pleasantly moist. For a more festive look, drizzle them with vanilla icing before serving.

Ingredients:

• 1 Granny Smith apple
• 0.5 tbsp. + 1 tsp. granulated sugar
• 7 tbsp unsalted butter, melted
• 1 tsp + a pinch of ground cinnamon
• 0.5 tsp + a pinch of salt
• 2 cups premium flour
• 1 tbsp baking powder
• 1 tbsp. + 1.5 - 2.5 tsp. whole milk
• 0.5 cups pumpkin puree
• 1 and 1/4 teaspoons vanilla extract
• 2 large eggs
• 0.5 cup powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

apples, sugar, butter, cinnamon, premium flour, baking powder, milk, pumpkin puree, vanilla extract, eggs, powdered sugar

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Peel, core, and cut the apple into 12 wedges, then slice the wedges crosswise into small triangles. In a large nonstick skillet, combine the apple pieces, 1 teaspoon granulated sugar, 1 tablespoon melted butter, and a pinch each of cinnamon and salt. Cook over medium heat, stirring occasionally, until the apples are golden brown and softened, 4 to 6 minutes. Let cool completely.
Step 2
• In a large bowl, whisk together the flour, baking powder, remaining 1 teaspoon cinnamon, and 1/2 teaspoon salt. In a medium bowl, combine the remaining 1/2 cup granulated sugar and 6 tablespoons melted butter, 1 cup milk, pumpkin puree, 1 teaspoon vanilla extract, and eggs; fold in the flour mixture and combine.
Step 3
• Divide the batter among the muffin cups, filling them three-quarters full. Place an apple in the center of each cup. Bake until a toothpick inserted comes out clean, 22-25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4

• Meanwhile, prepare the glaze:

  
  In a small bowl, whisk together the powdered sugar, 1.5 teaspoons milk, and the remaining 1/4 teaspoon vanilla extract until smooth, gradually adding up to 1 teaspoon more milk if needed. Drizzle the glaze over the cupcakes. Let set for 10 minutes.
  

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