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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information:
Sunithi
September 17, 2012 at 1:28 pmGreat recipe ! Love the mingle of warm spices. Will prolly make this with oat flour and add some ricotta cheese to it since I have a tub sitting in my fridge. Thanks for sharing !
The Lemon Bowl
September 17, 2012 at 1:49 pmGREAT idea!! Let me know how that comes out!!!
Rachel Cooks
August 14, 2012 at 10:40 amI love fall. Seriously love it. These muffins look awesome!
The Lemon Bowl
August 14, 2012 at 10:54 amI do too! It is my favorite season by far. I am embarassed by the amount of canned pumpkin in my house for the middle of August.
Liz Della Croce
November 22, 2010 at 3:46 pmSo glad you liked them Angela!!!! Thanks for the nice words!
Angela KP
November 20, 2010 at 3:59 pmOK, Liz, this one is the best I've tried yet! The muffins are moist and dense, they turned out beautifully! Sharing them with a new mommy and with the patrons of tonight's audience of “The 25th Annual Putnam County Spelling Bee” at the Players Guild of Dearborn!
Liz Della Croce
September 16, 2010 at 6:24 pmI love you Justin!!!
Anonymous
September 16, 2010 at 12:24 pmAll these recipes are delicious; might you have any ideas on Mayo based salads and apple pie?
Liz Della Croce
September 6, 2010 at 5:32 pmWe love them in our house!! They are great microwaved the next day too! Enjoy!
whimsydesigngirl
September 6, 2010 at 8:34 amThis sounds so good! It's a crisp, fall-like morning here. Maybe I'll have to make them today!
Anonymous
September 5, 2010 at 8:14 pmYum!! These muffs are soooo good…and healthy :)