Description
Combine fruits + vegetables into one yummy treat with these whole wheat Apple Pumpkin Muffins! Two classic fall flavors unite for the win!
Ingredients
Units
Scale
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup milk
- 1 tablespoon oil
- 1 cup 100% pumpkin puree
- 1 cup chopped apple (about 1 medium apple)
Instructions
- Preheat oven to 400 degrees F. Grease (or line with muffin liners) a 12 cup muffin tin, set aside.
- In a large bowl, sift together the flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
- In a medium bowl, whisk together the eggs, applesauce, milk and oil. Once combined, whisk in the pumpkin puree.
- Make a well in the dry ingredients, then add the liquid pumpkin mixture. Stir with spoon or rubber spatula until just combined (there will still be some dry ingredients not fully mixed in). Gently fold in the chopped apples.
- Distribute the batter evenly among the 12 muffin cups. Bake in the the oven for approximately 16 minutes or until the tops are lightly golden and a toothpick inserted in the center of one comes out clean. Let cool slightly, then remove from muffing tin.
- To store, keep in a sealed container for up to 5 days.