This week we made some fabulous apple pumpkin muffins. I'm a sucker for anything pumpkin, and these muffins really fit the bill. I adapted my recipe from here, mostly using the helpful suggestions found in the reviews at the end.
Ingredients
Ingredients
- 2 1/2 cups of whole wheat flour
- 1 cup evaporated cane juice (organic sugar)
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/8 teaspoon allspice
- 3/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup cooked pumpkin
- 1/2 cup applesauce
- 2 cups finely chopped peeled apples
Streusel:
- 1/4 cup evaporated cane juice
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 teaspoons cold butter
Directions
- In a bowl, combine all dry ingredients.
- In another bowl, combine the eggs, pumpkin, and applesauce; stir into dry ingredients just until moistened. Fold in apples.
- Fill paper-lined muffin cups two-thirds full.
- In a small bowl, combine sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over batter
- Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
I really liked these muffins. I used bulk whole wheat flour that was really grainy which gave the muffins a crunchy texture. Next time, I'll ensure that my flour is more fine. Other than that, these were great!
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