Apple Pecan Muffins

Apple Pecan Muffins

Apple Pecan Muffins

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Apple Pecan Muffins set in a row on a wooden serving dish with a background of green apples.

There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.

Apple Pecan Muffins scooped in tins and ready for baking.

It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.

A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.

You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!

Want more muffins?

Whole Wheat Peach Streusel Muffins

Pumpkin Seed and Nut Muffins

Chocolate Chip Banana Muffins

 

A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.
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Apple Pecan Muffins

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 4 ounces unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 2 medium granny smith apples, peeled and grated about 2 cups
  • 1/2 cup chopped pecans Optional

Instructions

  • Preheat oven to 400°F and set oven rack to the middle position.
  • Generously butter 12 non-stick muffin tins or line with paper liners.
  • In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
  • Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
  • Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
  • Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
  • Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.

Notes

-muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.
-the chopped pecans are optional.

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Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Nut Butter Granola Bars

Nut Butter Granola Bars

NUT BUTTER GRANOLA BARS

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Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

Author:  Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Pumpernickel Seed and Nut Crisps

      Pumpernickel Seed and Nut Crisps

      Pumpernickel Seed and Nut Crisps

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      It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

      A white bowl piled high with Pumpernickel Seed and Nut Crisps.

      In this recipe, I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy, yet still, some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. Enjoy!

      Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
      A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.
      A white bowl piled high with Pumpernickel Seed and Nut Crisps.

      Pumpernickel Seed & Nut Crisps
      Print Recipe
      Crisp wholesome seed and nut crackers perfect for a vegan diet.
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Pumpernickel Seed & Nut Crisps
        Print Recipe
        Crisp wholesome seed and nut crackers perfect for a vegan diet.
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Ingredients
          Servings: crackers
          Instructions
          1. Preheat oven to 350℉. I
          2. In a large bowl whisk together all ingredients until just combined.
          3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
          4. Reheat oven to 300℉.
          5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
          Recipe Notes

          -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

          -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

          -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spicy Oatmeal Cookies

          Spicy Oatmeal Cookies

          Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason.  Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie in my opinion.

          Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes.  I know!  How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…  

          Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc.  Sometimes cookies aren’t the best fit for all that happens throughout the year.  Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things.  Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy.  But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from.  There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.

          Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful.  Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness.  They’re a tasty change from regular oatmeal cookies and possibly your new favourite too.  Enjoy!

          Recipe for Spicy Oatmeal Cookies adapted from Company’s Coming Cookies

          Spicy Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            4 dozen 20 minutes
            Cook Time Passive Time
            8-10 minutes 10 minutes
            Servings Prep Time
            4 dozen 20 minutes
            Cook Time Passive Time
            8-10 minutes 10 minutes
            Spicy Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              4 dozen 20 minutes
              Cook Time Passive Time
              8-10 minutes 10 minutes
              Servings Prep Time
              4 dozen 20 minutes
              Cook Time Passive Time
              8-10 minutes 10 minutes
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
              2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
              3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
              4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
              5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
              Recipe Notes

              -recipe yields 48 2 1/2" cookies.

              -for best results, bake each tray separately on the middle rack.

              -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.