These tender and fluffy muffins are inspired by the flavors of autumn.
I hate having to choose between apple or pumpkin desserts in the fall — so these muffins combine the two, creating the perfect match. And when making muffins just feels like too much work, this recipe works great baked as cake.Store the muffins in an airtight container, in a single layer at room temperature, for up to five days to ensure they remain fresh.Prepare a 12-count muffin tin with muffin liners and set aside. Arrange the oven rack to the center of the oven and preheat to 350 F.
In a large mixing bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter and sugar for 3 to 5 minutes, until soft peaks form. Add the egg, vanilla and pureed pumpkin, and continue to mix. While mixing, pour in the milk and 1/4 cup apple butter.Pour 1/3 cup batter into each muffin liner and bake for 25 to 30 minutes, until golden brown and the center is set.
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