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Healthy(ish) Pumpkin Apple Muffins

Healthy Pumpkin Muffins

So, the past few days have made it clear that the need for comfort food is ever so relevant. Healthy pumpkin muffins are comfort food right?  Well, what about Healthy-ish pumpkin muffins?  That should do the trick, shouldn’t it?  I am grateful that I remembered this recipe for some tasty autumn inspired muffins.  These are filled with my favorite flavors of fall – pumpkin (duh), apple, carrot and golden raisins.  They are made with whole wheat flour and no white sugar because white sugar makes me sad.  My kiddos LOVE taking these in their lunches because they feel like a treat.  Sure, they are kinda a treat, but also they are filled with some stuff that is actually good for you.  So hooray to that.  Maybe these are JUST what your long weekend needs!  Enjoy!

 

Healthy(ish) Pumpkin Apple Muffins
Yields 15
A delicious autumn inspired treat your whole family will LOVE!
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 1 cup all purpose flour
  2. 1 cup white whole wheat flour
  3. 1/4 cup ground golden flaxseed
  4. 2 teaspoons baking powder
  5. 1 teaspoons baking soda
  6. 1/2 teaspoon salt
  7. 2 1/2 teaspoons ground cinnamon
  8. 1/2 cup brown sugar, packed
  9. 2 large eggs
  10. 1 cup pumpkin puree (NOT pumpkin pie filling)
  11. 1/4 cup melted coconut oil
  12. 1/2 cup unsweetened applesauce
  13. 1 teaspoon vanilla extract
  14. 1 teaspoon pumpkin spice bakery emulsion
  15. 1 1/2 cups peeled, grated carrot (small grates, yo!)
  16. 1 1/2 cups peeled, grated apple (big grates, homey!)
  17. 1/2 cup golden raisins (this is optional, sort of. But not really. Put them in! They're delish!)
Instructions
  1. Preheat the over to 375 degrees. Have your kids put the papers in the muffin tins. They love that! Then put aside.
  2. In a medium bowl, whisk the dry stuff together.
  3. In a large bowl whisk together the wet stuff.
  4. Stir the dry stuff into the wet stuff until JUST combined. Then add the carrots, apples and raisins. Stir until evenly distributed, but not TOO much. Don't make your muffins all sad. This batter it meant to be moist.
  5. Evenly divide the batter into the muffin cups with the help of a cookie scoop. (I do two scoops per muffin cup). Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the muffin pan for 10 minutes, then remove the muffins from the tin and put them on a cooling rack to get cool. Also, you should eat one warm - they are so tasty!
A Wild Rumpus http://www.awildrumpus.com/

Also, if you haven’t tried bakery emulsions YOU SHOULD!  Start with this Pumpkin Spice Emulsion.  It’s MAGICAL! 

Healthy Pumpkin Muffins

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