Monday, October 15, 2012

Pumpkin-Apple Muffins

Autumn is here, which means it's pumpkin and apple season.  Mmm, these muffins combine both fall flavors into one yummy treat.  And, they're healthy--they have whole wheat flour, fruit (apple), even a veggie (pumpkin).  Who knew all the food groups could fit into a little muffin?

I like to make a big batch and freeze them in ziploc bags.  Then I just pop two or three in the microwave when we eat breakfast.

What you need: for 24 muffins
  • 1 cup all-purpose flour
  • 2 cups whole wheat flour
  • 1 cup packed brown sugar
  • 1 Tbs pumpkin pie spice
  • 1/4 tsp cloves
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 can pumpkin
  • 1 cup milk
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1/2 cup honey
  • 1 apple, peeled, cored, and chopped into 1/4" pieces
Let's get cooking:
  1.  Preheat oven to 375 degrees.  Grease bottoms of 24 muffin cups.
  2. Combine flours, sugar, spices, baking powder, and salt in a large mixing bowl.  
  3. Combine pumpkin, milk, eggs, oil, applesauce, and honey in a 2nd mixing bowl.  Add to flour mixture, stirring just until moist.  Fold in chopped apple.
  4. Spoon batting into muffin tins (about 2/3 full).  Bake at 375 for 18-20 minutes or until muffins spring back when touched lightly in center.
  5. Cool muffins in pan 5 minutes, then remove from pan.  Cool completely in a wire rack.
  6. Freeze in ziploc bags for up to 2 months.


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