Whenever there’s a seasonal item at Trader Joe’s like pumpkin puree, I get so excited that I lose control and end up buying at least 10 cans of it. Individual Pumpkin Cheesecakes, Pumpkin Milkshakes, Pumpkin Seed Cookies, Pumpkin Waffles….those are a few of the things I love to make with pumpkin puree, just to give you a hint of my obsession with it.
In general, I try not to eat a lot of canned foods, but if there’s one thing that is simply easier and tastier to get from a can, it’s pumpkin puree. Roasting and pureeing an entire pumpkin, is a time consuming task that I don’t recommend doing, especially when their are a couple of very good canned brands out there. As you now know, I love making my arsenal of Vitamin A packed pumpkin recipes, but it’s always a fun challenge for me to come up with new ones. When these Pumpkin Apple Muffins came out of my oven, the entire kitchen was filled with the delicious smells of cinnamon and spice. The first bite of a muffin was even better though, especially when spread with a spoonful of weelicious Pumpkin Butter.
So go out, get some canned pumpkin and get into the pumpkin spirit. I’m not saying you have to go crazy like me, but no matter what you make — especially this time of year — pumpkin makes everything taste more special!
Pumpkin Apple Muffins
Ingredients
- 1 1/3 cups all purpose flour
- 2/3 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 medium apple, peeled and grated
- 3 tablespoons vegetable or canola oil
- 1/2 cup agave or honey
- 1 large egg
- 1/2 cup milk of choice
- 1/2 cup pumpkin puree
Instructions
- Preheat oven to 350 degrees.
- Combine the first 7 ingredients in a bowl and mix. Toss the grated apples in the dry mixture to coat.
- In a separate bowl, whisk the remaining ingredients together.
- Slowly add the flour mixture into the wet ingredients and stir until just combined.
- Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
- Bake for 20 minutes (12-14 minutes for regular size muffins) or until a toothpick comes out clean.
I love the idea of pumpkin and apple together. I’m planning to make them with a couple tweaks: chopped apple (skin on to retain the fiber) and subbing maple syrup for honey. Can’t wait to make them for my family!
The best egg substitutes I have found are the flax seeds mixed with water. I’ve heard people having success with using 1/4 cup applesauce to replace 1 egg, but I haven’t tried it myself.
or maybe i could use heavy cream! THANK YOU!!