That means the weather will be turning cooler soon.
I love fall.
I love summer too, but the fall is so beautiful and the weather is so energizing.
I decided that I wanted to make caramel apple muffins but couldn’t find a recipe that I liked. So I came up with this one.
I used apple sauce instead of butter in this recipe to give it more of an apple flavor. But you can substitute apple sauce for butter in a lot of recipes when you bake. No one will know the difference.
- 1 C Apple Sauce
- 1/2 C Brown Sugar, packed
- 2 Eggs
- 2 t Vanilla
- 2 C Flour
- 2 t Baking Powder
- 1/2 t Baking Soda
- 3/4 t Cinnamon
- 1/2 t Salt
- 2 C Granny Smith Apples, chopped and peeled (about 2 apples)
- For the Caramel Sauce
- 3/4 C Brown Sugar, packed
- 1/2 C Butter
- 1/4 C Corn Syrup
- 1/2 t Vanilla
- 3/4 C Pecans, chopped
For the caramel sauce:
In a medium sauce pan, combine the butter, brown sugar and corn syrup. Stir constantly until it starts to simmer. Let it simmer for about two minutes then take off the heat and add the vanilla and nuts. Set aside.
For the muffins:
In a large mixing bowl, beat the apple sauce, brown sugar, eggs and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add to the apple sauce mixture and beat until just combined. Fold in the apples.
Spray a muffin pan with non-stick cooking spray and insert muffin cups. Spoon half of the batter (I used a gravy ladle) into the prepared muffin cup, then add some of the caramel sauce, and spoon the remaining batter into the muffin cup. Set aside the remaining caramel sauce.
Bake in a 350 degree oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Cool for about 10 minutes and then remove the muffins from the tin. Spoon additional sauce on top of the muffins. Let cool completely.
You may have additional sauce to use as you desire, on top of ice cream or as a dip for apples.
Makes 12 muffins.