These pumpkin-packed muffins with apples and walnuts are so light and fluffy your family will have no idea they’re actually good for you!
As you’ve probably noticed, I add walnuts and other nuts to almost everything. I can’t help it – I like to feed my family nutrient-dense food. Which is why I couldn’t resist adding walnuts to these whole wheat pumpkin muffins made with chopped apples.
A healthy form of protein and omega-3 fats, not only do nuts add flavor to sweet and savory dishes but they help keep you satiated. On any given day, you’ll find me adding nuts to stuffed peppers, grain salads, homemade granola, stuffed chicken breasts, chocolate chip cookies and more.
It was such an incredible opportunity to speak first hand with the passionate, hard working farmers who make sure our grocery stores are filled with luscious nuts of all varieties all year round.
Of course, I couldn’t wait to get in the kitchen the minute I got home. My older son is 3 and quickly losing interest in napping. Most recently, I found him in his room not-napping and he quietly whispered “mix muffins?” Who was I to deny him?!
I can’t even tell you how happy it makes me to see my son so excited about cooking and baking in the kitchen. And I have to admit, he’s actually really good and is probably going to be an incredible baker like his daddy. #ProudMama
The verdict? These muffins turned out moist, fluffy and perfectly spiced with warm cinnamon, nutmeg and cloves. The walnuts give them a buttery flavor and the apples give them just the right amount of sweetness. As you can tell, Asher approved.
No forks required.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup ground flax seed
- 1/2 cup brown sugar + 2 tablespoons
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup pure pumpkin
- 1/2 cup plain low fat yogurt
- 1/2 cup applesauce unsweetened
- 2 tablespoons coconut oil melted
- 1 cup chopped apple
- 1/2 cup Diamond of California Chopped Walnuts divided
Pre-heat oven to 375 degrees and line a muffin pan with baking cups.
In a medium bowl, whisk together dry ingredients: flour through baking soda. *Use only 1/2 cup of the brown sugar.*
In a large bowl, whisk together wet ingredients: eggs through melted coconut oil.
Slowly add the dry ingredients to the wet and stir until fully incorporated.
Scraping down the sides of the bowl with a rubber spatula then stir in chopped apples and all but two tablespoons of chopped walnuts.
Using a large cookie scoop, divide the batter evenly between the 12 muffin cups.
In a small bowl, combine remaining 2 tablespoons walnuts and 2 tablespoons of brown sugar and carefully sprinkle the top of each muffin with the mixture before placing pan in the oven.
Bake for 25 minutes or until toothpick comes out clean. Let cool 2 minutes in the pan then remove and continue cooling on a baking rack.
If you can't find whole wheat pastry flour, try white whole wheat flour or use half all-purpose and half whole wheat flour. You can use 100% whole wheat flour but the end result won't be as light and fluffy.
Muffins can be kept in an air-tight container for up to 3 days or frozen for up to 3 months if individually wrapped in plastic wrap.