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Peel, core and slice apples (I used one of those combo corers/slicers so my slices were pretty thick). Place apples in the crock of a 4-5 quart slow cooker.
Mix in the remaining ingredients, except for the muffin mix. Stir well making sure all the apple slices are coated.
Top with muffin mix...but do NOT use the little topping or crumb packet if it comes in the mix. Save that for future use.
Drizzle melted butter over the top and just poke in several places so that some of the muffin mix/butter is incorporated down to the apple layer. I gave one or two rough stirs.
Cover and cook on LOW 4-6 hours or on HI 3-4 hours, or until the pudding has the look and texture of moistened poultry stuffing and is springy to the touch.
Serves 6-8