Pumpkin Apple Muffins
Remember that list of pumpkin patches I posted last week? Here’s a yummy recipe that can help you make use of the pumpkins you picked! Whenever my husband is slammed with client visits, he requests muffins, something that’s easy to snack on and doesn’t spoil quickly. Since I try to make recipes that don’t use gobs of sugar, I liked this one, because you can omit the honey and sugar without it tasting awful! The applesauce does a great job with sweetening it. But, if you’re not brave enough to not use any sugar, you can always use honey, a healthier alternative. Regardless, the result is yummy, and definitely a crowd pleaser!
Fresh Out of the Oven
Ingredients
2 cups Unbleached White Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
2 teaspoons Pumpkin Pie Spice
2/3 cup Honey (optional)
1/3 cup Brown Sugar (optional)
1/4 cup Melted Butter
1/2 cup Applesauce
1/2 cup Canned Pumpkin
1/3 cup Milk
2 Eggs, slightly beaten
1/4 cup Golden Raisins (optional)
1/4 cup Chopped Pecans (optional)
Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners. Combine the flour, baking powder, baking soda, pumpkin pie spice, honey, sugar (if desired), better, applesauce, pumpkin, milk, and beaten eggs and mix until well blended. Fold in the raisins and pecans, if desired. Fill the muffin cups with the batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
{ 1 comment }
I tried these today and they are AWESOME. The second pan would have been even better if I hadn’t gotten distracted and burned them! But the first pan are great! I have a little bit of canned pumpkin pie mix left and might try another batch later!
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