There is just something about Fall that makes me smile. I’m not sure if it’s the bright sunshine mixed with cooler temps, the smell of burning leaves or the sounds of my local marching band pouring through my office window but I am geeked for Fall. My birthday is in October so perhaps I’m a bit biased, but there is a sense of renewal and opportunity that comes with a new school year. A fresh start, like freshly sharpened pencils and a brand new note book.
And let’s be honest, I’m sick of eating zucchini and summer squash. There. I said it. Bring on the apples, squash and beets. I’m ready to turn on the oven again and start making cozy meals. I want to carve a juicy pumpkin and toast the seeds like I did every Fall with my dad on our newspaper-lined driveway. I’m ready for the trick-or-treaters to come by while I’m home enjoying a big pot of turkey chili. Truth be told, I’m quite thrilled to retire the bathing suit for a few months.
Let’s get cozy.
Your oven is waiting.
Apple Pumpkin Spice Muffins
- 1¼ c all-purpose flour
- ½ c whole wheat flour
- 3 tbs toasted wheat germ optional
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp all spice
- ½ tsp salt
- ¼ tsp baking soda
- 1½ tsp baking powder
- 2 eggs
- ¾ c plain fat-free yogurt
- 1 c canned pumpkin
- ⅓ c natural applesauce
- ¼ c packed brown sugar plus 2 tbs for topping
- 2 tbs canola oil
- 1 c chopped apple
- 2 tbs flax seed
- Pre-heat oven to 375 degrees and line muffin pan with paper cups.
- In a large bowl, sift together regular and wheat flour, wheat germ, spices, baking powder, baking soda and salt - set aside.
- In a medium bowl, wisk eggs, pumpkin, yogurt, applesauce, brown sugar and oil.
- Add pumpkin mixture to dry ingredients and stir until moistened.
- Add apples and flax seed and stir again.
- Divide evenly into pre-lined muffin cups. Sprinkle each muffin with a little brown sugar using the remaining 2 tbs.
- Bake for 25 minutes or until toothpick comes out clear. Cool completely before serving.