Pumpkin Apple Muffins
I know I said I was done with muffins for a while, but that was before I remembered it was pumpkin season and therefore it was necessary to make some pumpkin muffins. Especially because I’ve been getting used to eating a muffin for breakfast on my way to work.
These were especially delicious. The pumpkin and apple sauce create this really moist muffin and the apple chunks were so delicious, plus the texture added by the walnuts was much needed and appreciated.
Also, those Pumpkin Chocolate Chip cookies I baked last week? They were gone before everyone in the office knew about them. I’d say they’re a new favorite for me too. There really is just something about the spice of pumpkin baked goods that make me instantly fall in love.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 3/4 cup diced apple
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.
- In a large bowl, stir together whole wheat flour, brown sugar, spices, baking powder, baking soda and salt.
- Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed.
- Fill muffin cups to the top with batter. Sprinkle with chopped walnuts.
- Bake for 20-22 minutes, or until the tops spring back when lightly touched.