Combine fruits + vegetables into one yummy treat with these whole wheat Apple Pumpkin Muffins! Two classic fall flavors unite for the win!
One thing I LOVE to bake and eat are muffins. Yeah, the quick bread treats that can be made in so many different flavors and varieties. Love. them. (Again, good but not so good for me). Alas, as my husband has become accustomed to, I usually try to tweak recipes to make them a bit healthier while still tasting good. And, I’m all for squeezing in more fruits and veggies wherever I can.
I know pumpkin is all the rage these days and I am definitely on that bandwagon! Give me all the pumpkin!!! But I wanted to branch out, even if just a bit, from my little pumpkin world and add in another classic fall flavor: apple.
See those little apple chunks? One word: yum.
The first batch I made in the YCN test kitchen failed. They did not taste that good and stuck to the pan horribly. I learned from my mistakes, made some adjustments and the second batch came out great! Better flavor and no sticking to the pan. Victory dance! (insert dancing in the kitchen like nobody’s looking)
To make these apple pumpkin muffins healthier, I used whole wheat pastry flour, decreased the sugar a bit, used apple sauce in place of the majority of the oil and of course, there are both fruits (apple) and vegetables (pumpkin) in them! Add in some cinnamon, nutmeg and cloves and you’ve got a fall baked good you can’t resist. They smell and taste great.
You can serve this healthier treat to your family, wrap them up in a cute package and give some to your neighbors, or serve them at brunch! However you decide to serve them, you can’t go wrong!
1 1/2 cups whole wheat pastry flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup milk
1 tablespoon oil
1 cup 100% pumpkin puree
1 cup chopped apple (about 1 medium apple)
- Preheat oven to 400 degrees F. Grease (or line with muffin liners) a 12 cup muffin tin, set aside.
- In a large bowl, sift together the flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
- In a medium bowl, whisk together the eggs, applesauce, milk and oil. Once combined, whisk in the pumpkin puree.
- Make a well in the dry ingredients, then add the liquid pumpkin mixture. Stir with spoon or rubber spatula until just combined (there will still be some dry ingredients not fully mixed in). Gently fold in the chopped apples.
- Distribute the batter evenly among the 12 muffin cups. Bake in the the oven for approximately 16 minutes or until the tops are lightly golden and a toothpick inserted in the center of one comes out clean. Let cool slightly, then remove from muffing tin.
- To store, keep in a sealed container for up to 5 days.
Recipe originally appeared on www.yourchoicenutrition.com/apple-pumpkin-muffins/