Autumn Harvest Muffins

Raquel Beltz


This recipe is an adaptation from a recipe posted by Teresa Jacobson. I have tweaked and adjusted to create a more robust flavor with a nod to apple pie.


★★★★★ 2 votes

10 Min
10 Min


  • 2 c
  • 2 Tbsp
    cinnamon (more or less to taste)
  • 1 tsp
    ginger (more or less to taste)
  • 1 tsp
    nutmeg (more or less to taste)
  • 1 Tbsp
    apple pie spice (optional) (more or less to taste)
  • 1/2 c
    vanilla yogurt
  • 1 tsp
    apple flavoring
  • 1/2 c
    ginger ale
  • 1/2 c
    apple pieces/almond slivers mixed

  • 2 Tbsp
    real butter
  • 1/2 tsp
    apple flavoring
  • 1/2 tsp
    almond extract
  • 1 c
    powdered sugar (more or less for consistency)
  • 2 Tbsp
    half and half (more or less for consistency)

How to Make Autumn Harvest Muffins


  1. Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
  2. In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
  3. Fold in mixture of apple pieces and slivered almonds (optional).
  4. Scoop heaping spoonfuls into prepared muffin pans (regular or mini). As this is a stiff dough, you can fill a bit fuller than you would normally fill a muffin pan,
  5. Bake at 450° for 10 minutes.
  6. While muffins are baking, prepare the icing.
  7. Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
  8. Add almond and apple flavoring. Blend well. Add half and half and stir until smooth. (You may need to adjust powdered sugar and/or half and half) Microwave for 10 seconds to create perfect drizzle.
  9. Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
  10. Serve while still warm. These are great paired with homemade apple butter. YUMMY!

Printable Recipe Card

About Autumn Harvest Muffins

Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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