by JenFred
Photo by JenFred
JenFred's Notes:
Expand1/4 cup Ground Hazelnuts Ask a question about this ingredient
2 tablespoons Dark Brown Sugar Ask a question about this ingredient
2 tablespoons Melted Butter Ask a question about this ingredient
1/8 teaspoon Cinnamon Ask a question about this ingredient
2 Honeycrisp Apples- peeled and cored Ask a question about this ingredient
2 tablespoons Light Brown Sugar Ask a question about this ingredient
1 tablespoon butter (Room Temp) Ask a question about this ingredient
1 cup All Purpose Flour Ask a question about this ingredient
1/2 cup Whole Wheat Flour Ask a question about this ingredient
1/2 cup Dark Brown Sugar Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
3/4 cups Pumpkin Puree Ask a question about this ingredient
1/2 teaspoon Cinnamon Ask a question about this ingredient
1/2 teaspoon Ground Cloves Ask a question about this ingredient
1/2 teaspoon All Spice Ask a question about this ingredient
1/2 teaspoon Ground Ginger Ask a question about this ingredient
1/2 teaspoon Nutmeg Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
2 eggs (room temp) Ask a question about this ingredient
1/3 cup Greek yogurt (non flavored) Ask a question about this ingredient
1/4 cup butter (room temp) Ask a question about this ingredient
1 tablespoon dark molasses Ask a question about this ingredient
Combine ground hazelnuts, 2 tablespoons dark brown sugar and 2 tablespoons melted butter. Allow to cool and set aside.
Ask a question about this stepCut apples into uniform 1 inch cubes and sauté apples, 2 tablespoons golden brown sugar and 1 tablespoon butter until tender (not mushy). Allow to cool and set aside.
Ask a question about this stepSift remaining dry ingredients to combine in large bowl. Using a hand mixer combine eggs, yogurt, butter and molasses in separate bowl. Add the dry ingredients in small amounts until all incorporated and mixed completely.
Ask a question about this stepTo Assemble: 1. Fill each cupcake ½ full with batter. Making a shallow indent for the apple filling. 2. Add 1 table spoon of apple mixture in indent of batter. (Goal is to have the batter surrounding the apples.) 3. Top the batter/apple filling with the remaining batter. Leaving ¾ inch of space at top of each cupcake. 4. Sprinkle the crumble mixture over the top of each cupcake. 5. Bake until the topping is golden brown and tester inserted into center comes out clean approximately 1 hour and 10 minutes. 6. Cool cupcakes in pan for about 20 minutes. If I have any of the apple filling left over I warm them up and add to plate when serving.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
Thank you- I hope you enjoy them as much as my family does!