Apple Pumpkin Muffins
Monday and Thursday are muffin days at our house. Muffins can be a really hearty, healthy food at breakfast time as well as a quick snack. I usually try to make a double batch on Sunday afternoon or Monday morning that will last us both days. If I can get in a full triple batch, I freeze the excess for use on a week I want a baking break!
We’re on a fall fruit/veg. kick at our house right. Fall is our favorite time of the year, and the smells and colors just make us hungry and want to eat well! So, we mixed two of our favorite flavors in this yummy, moist, kid-friendly muffin!
And please, don’t let my lack of good camera skills deter you from this muffin. It’s truly devine..truly.
APPLE PUMPKIN MUFFINS
(originally inspired by this recipe at All Recipes.com)
preheat oven to 350
2 1/2 C flour (I do 1/2 white 1/2 whole wheat)
3/4 C Sugar
3/4 C packed brown sugar
1 tbsp pumpkin pie spice (cinnamon, ginger, allspice, nutmeg)
1 tsp baking soda
1/2 tsp salt
1/4 C wheat germ*
1/4 C ground flax seed*
2 eggs slightly beaten
1/4 C vegetable oil
1/4 C applesauce (you can use the full 1/2 C oil, but I prefer to cut some calories and add a little more nutrition with this great substitution)
1/4 C pumpkin puree (I keep a bunch frozen all year in the freezer from the fall so that I can use fresh pumpkin in baked goods)
2 C peeled, finely chopped apples
finely chopped walnuts would be a great addition!
(*these are constant companions to our baked items, you can omit)
Mix dry ingredients with a whisk.
Combine wet ingredients in another bowl.
Add wet to dry (the muffin method!) and stir until just moistened (too long and you bring those ugly glutens to the mix which gives you tough muffins).
Stir in apples (and nuts if you’re using them).
Spoon batter into a greased muffin tin or line with paper. Baking time is determined by the size muffin you are baking, your oven and how many you put in. We used standard muffin tins that were finished in about 20 min. Check often.
These freeze really well in a zip top bag with all the air removed (using a straw inserted into the top of the mostly sealed zip top bag and remove the air, then quickly seal).
You can add a streusel topping to these by combing 2 TB AP flour, 1/4 C sugar, 1/2 tsp cinnamon and 2 TB butter and then sprinkling over the top of the muffins before baking, but I honestly think they’re better being naked!
(originally published 11/12/2009)
