Muffins have got to be one of the most commonly found food options in our house. They are such an easy choice at breakfast or for a snack at home/on-the-go. Oatmeal, apple cinnamon, banana, berry, etc are all great! But during this fall season we've been all about pumpkin, adding it in whenever we can, so what better combination than pumpkin and apple muffins!
I've tried a few different variations of this recipe, but think I have settled on this one. These muffins are wonderfully moist and delicious. The whole wheat pastry flour does make them ever so slightly more dense than you may expect, but there is no sacrifice in taste!
Pumpkin Apple Muffins*
1 1/3c Whole Wheat Pastry Flour
2/3c Whole Wheat Flour
2tsp Baking Powder
1/2tsp Baking Soda
1/4tsp Salt
1tsp Cinnamon
3tbsp Plain Fat-Free Yogurt or Plain Greek Yogurt
1/2c Honey
1 Egg
1/2c Skim Milk
1/2c Pumpkin Puree
1 Medium Apple, peeled and grated (we use Gala apples)
1. Preheat oven to 350 degrees
2. Combine the first six ingredients in a bowl and mix
3. In a separate bowl, whisk the remaining ingredients together
4. Slowly add the dry ingredients into the wet ingredients and stir until just combined
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full
6. Bake for 20 - 25 minutes or until a toothpick comes out clean (depending on oven, you may need to increase bake time)
Storage - These are best stored in the refrigerator or freezer
*Adapted from the weelicious.com recipe for Pumpkin Apple Muffins http://weelicious.com/2010/10/18/pumpkin-apple-muffins/.
