Yields: 12 muffins Prep Time: 25 minutes Total Time: 45 minutes
Calcium rich apples and almonds complement beta carotene and fiber filled pumpkin in these delicious and nutritious muffins! No extra oil is added, relying on pumpkin, freshly pureed apples and healthy fat in almonds to provide enough moisture for a fluffy muffin.
1/4 cup brown sugar
1/4 cup pure maple syrup
3/4 cup pumpkin puree (homemade or canned)
1/2 cup unsweetened applesauce (or 2 apples, diced, steamed and pureed)
2 teaspoons pure vanilla extract
2 teaspoons blackstrap molasses
1 cup whole wheat flour
3/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees Fahrenheit.
2. If making your own applesauce, dice two apples and steam for about 10-15 minutes. Puree in a food processor when done.
3. Combine brown sugar, maple syrup, molasses, pumpkin puree, vanilla, applesauce and eggs in a bowl. Mix until well combined.
4. In a separate bowl, combine almond meal, whole wheat flour, baking powder, salt, cinnamon, allspice and cloves. Mix well.
5. Slowly incorporate the wet ingredients into the dry ingredients. Mix well.
6. Line a large muffin tin with liners (I prefer parchment paper liners). Scoop about 1/4 cup of batter into each muffin cup, until evenly distributed.
7. Mix together topping of brown sugar and cinnamon in a bowl. Sprinkle evenly on each muffin.
8. Bake at 350 degrees for about 18-20 minutes until muffins are cooked through. Remove from oven and let cool.
I am finally back in our kitchen after a summer-long home remodeling project that left me without my beloved cooking space. Although, to be fair those who hosted us had quite the beautiful kitchens as far as aesthetics go, but there is just something about being in your own place.
It has been way too long since I have baked a new recipe. This was made even harder by the fact that I had “help” from my three-year old. Now, I am all for kids in the kitchen, but it did add about an hour to my time from my planned time frame. Since she was with me, it was an even better time to make a quick applesauce.
I have used jarred applesauce in previous recipes, but of course, after finally gathering all the ingredients back in my kitchen, I realized I forgot applesauce. We always have applesauce! But apparently, just not when I actually needed it.
So, my daughter and I quickly diced two apples, steamed and pureed them. The cool thing is, by doing this from scratch, you keep the nutrition and fiber from the whole apples. Plus, it’s fresh. Of course, for expediency, you could always just use jarred applesauce.
Almond meal brings the healthy fats to the muffins, negating the need for extra oil or butter. Plus, almonds add calcium, magnesium, fiber and some iron.
A perfect fall combo of apples, pumpkins and (season-neutral) almonds make these muffins extra delicious!
Pin on Pinterest!