As I was waiting for the trick or treaters to materialize tonight, I decided to whip up some muffins. I love baking with pumpkin and apples, and made a delicious cake with them last week. (The aforementioned cake did not make it onto the blog as it broke in half when I took it out of the bundt pan! Oh well. It was still delicious.) Anyway, I knew it would be a delicious combination and I was right. These will be a delightful breakfast or coffee break. And bonus - they are made with applesauce and of course, pumpkin - no butter, no oil, no shortening, etc. So, no guilt!
I love the addition of craisins, too, and you could feel free to add nuts if that's your thing. You can whip these up in no time, and they'll be a favorite addition to our fall muffin repertoire.
Pumpkin Apple Spice Muffins
1 cup pumpkin puree
2/3 cup sugar
1/2 cup applesauce
2 eggs
1 cup flour
1/2 cup old fashioned oats
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 medium apple, cored and diced
1/4 cup dried cranberries
In a mixing bowl, combine sugar, flour, oats, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt, and stir. Then add the pumpkin, applesauce and eggs and mix everything only until the dry ingredients are incorporated.
Gently stir the diced apples and dried cranberries into batter. Fill 12 paper-lined muffin cups equally. Bake at 375 for 18-22 minutes, or until a toothpick comes out clean. Remove to a wire rack to cool completely. Makes 12.
Recipe Source: Adapted from The Rising Spoon
No comments:
Post a Comment