Pumpkin Apple Muffins
by:
Fall flavors come together in these moist and delicious muffins. Made with whole wheat flour, apple sauce, apple and pumpkin, these muffins are a healthy way to start the day.
ingredients
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serves: 12
1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pumpkin purée
3 tablespoons canola oil
2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water - see note)
1/4 cup applesauce
1 medium apple, cored and shredded (any variety)
Servings Per Recipe: 12
Amount per Serving
Calories: 171
- Total Fat: 4.6 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Cholesterol: 27.3 mg
- Sodium: 120.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 1.7 g
- Sugars: 11.7 g
- Protein: 3.4 g
preparation
1. Preheat oven to 400 degrees. Line 12 muffin cups in a standard muffin tin. Set aside.
2. In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.
3. In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.
4. Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)
5. Divide batter evenly among 12 muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes and then move muffins to a wire rack to cool completely.
Cooks' note:
Note: I only had 1 egg, so I used ground flaxseed as a substitute. 1 egg = 1 tablespoon ground flaxseed plus 3 tablespoons water. Mix flaxseed and water in a bowl and let sit for about 2 minutes. Add just as you would an egg.
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comments
Mommy_loves_to_cook
November 28, 2011