Share...Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someone

These muffins are a little taste of fall thanks to apples, pumpkin and pumpkin pie spice. Freeze extra muffins (if they aren’t all gobbled up!) and defrost at room temperature.

Apple Pumpkin Muffins
Print Recipe
Print
Tags , , , ,
Servings 16 Prep Time 15minutes
Cook Time 30minutes
Servings 16 Prep Time 15minutes
Cook Time 30minutes
These muffins are a little taste of fall thanks to apples, pumpkin and pumpkin pie spice. Freeze extra muffins (if they aren’t all gobbled up!) and defrost at room temperature.
Ingredients
  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup canola oil
  • 1 Michigan apple, peeled, chopped
Directions
  1. Preheat oven to 350°F.
  2. Mix flour, sugar, pumpkin spice, baking soda and baking powder in large mixing bowl. Set aside.
  3. Beat eggs in separate bowl. Mix in pumpkin puree and oil.
  4. Fold wet ingredients into dry ingredients until just combined. Do not overmix. Fold in apple.
  5. Line muffin pan with baking cups. Fill each muffin cup ¾ full and bake 25-30 minutes, or until toothpick inserted in muffin comes out clean.
Suggested Sides
½ cup sliced apples 1 oz. lowfat string cheese A glass of 100% orange juice
Nutritional Value
  • Calories 394
  • Protein 11.85g
  • Fat 12.17g
  • Carbohydrates 63.33g
  • Fiber 4g
  • Cholesterol 41mg
  • Sodium 332mg
  • Calcium 30% DV
  • Vitamin A 94% DV
  • Vitamin C 310% DV
  • Iron 9% DV
Tags , , , ,
Servings 16 Prep Time 15minutes
Cook Time 30minutes
Servings 16 Prep Time 15minutes
Cook Time 30minutes
These muffins are a little taste of fall thanks to apples, pumpkin and pumpkin pie spice. Freeze extra muffins (if they aren’t all gobbled up!) and defrost at room temperature.
Ingredients
  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup canola oil
  • 1 Michigan apple, peeled, chopped
Directions
  1. Preheat oven to 350°F.
  2. Mix flour, sugar, pumpkin spice, baking soda and baking powder in large mixing bowl. Set aside.
  3. Beat eggs in separate bowl. Mix in pumpkin puree and oil.
  4. Fold wet ingredients into dry ingredients until just combined. Do not overmix. Fold in apple.
  5. Line muffin pan with baking cups. Fill each muffin cup ¾ full and bake 25-30 minutes, or until toothpick inserted in muffin comes out clean.
Suggested Sides
½ cup sliced apples 1 oz. lowfat string cheese A glass of 100% orange juice
Nutritional Value
  • Calories 394
  • Protein 11.85g
  • Fat 12.17g
  • Carbohydrates 63.33g
  • Fiber 4g
  • Cholesterol 41mg
  • Sodium 332mg
  • Calcium 30% DV
  • Vitamin A 94% DV
  • Vitamin C 310% DV
  • Iron 9% DV
-->