Apple Pumpkin Muffins

A great fall recipe that combines all of your favorite fall flavors. These Apple Pumpkin Muffins are 100% whole wheat and are a great healthy grab and go breakfast.

I don’t know if you’ve noticed but we are officially in full swing of the fall season.  Pinterest is blowing up with pumpkin recipes and the stores have fall {and Christmas} decorations out.  With the feeling and smell of fall in the air myself and a couple of other awesome bloggers joined together to bring you some of the best fall recipes out there!

What food comes to mind when you think Fall?  I tend to think of Pumpkin recipes, Apple Pie, Caramel Apples, Roasted Turkey, Pecan Pie, Sweet Potatoes, and cranberries.  Well, for this Fall Recipe roundup I thought I would combine a few of those favorites into one delicious healthy muffin.  No, I didn’t make one the weird muffins you would see on Cupcake Wars; like turkey, cranberry, mashed potato muffin. I made a sweet but healthy Apple Pumpkin Muffin topped with Pecans.  This muffin is also 100% whole wheat and uses no oil, milk, or butter! 🙂 It is absolutely delicious and totally reminds me of everything Fall. The one problem I did have while making it was, for some reason the cupcake liners were sticking to the muffin. So if anyone has recommendations on how to solve that problem. PLEASE let me know! Other than that, these are a winner!

To get started, preheat oven to 350º.  Core and peel 1 small granny smith apple. Dice into small pieces, you should have about 1/2 cup. Set aside.

In a large bowl, mix 1 1/2 cup of King Arthur whole wheat flour, 1/2 cup of brown sugar, 1 1/4 teaspoon of pumpkin pie spice, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix till combined.

Next, add 3/4 cup of pumpkin puree.

As well as 1/2 cup of unsweetened apple sauce, 1/2 cup of vanilla greek yogurt, and 2 eggs.

Using a handheld electric mixer, mix until wet and dry ingredients are combined.

Stir in 1/2 cup of diced granny smith apples.

Put cupcake liners in muffin tins and fill each liner all the way with apple pumpkin mixture. Top with chopped pecans. {optional}

Bake for 22-24 minutes. Until toothpick comes out clean when inserted into muffin.

Remove from oven and let sit for 5-10 minutes.

Serve for a grab and go break for a quick afternoon snack.

Apple Pumpkin Muffins

• Author: Krista
• Prep Time: 10 mins
• Cook Time: 24 mins
• Total Time: 34 mins
• Yield: 12 -14 muffins
• Category: Breakfast, Bread & Dough

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Ingredients

• 1/2 cup of diced granny smith apple {cored & peeled}, about 1 apple
• 1 1/2 cup of King Arthur Whole Wheat Flour
• 1/2 cup brown sugar
• 1 1/4 teaspoon pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 1/2 cup of apple sauce {unsweetened}
• 1/2 cup vanilla greek yogurt
• 2 eggs
• chopped pecans for topping {optional}

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Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, mix King Arthur whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Mix until combined.
3. Next, add pumpkin puree, unsweetened apple sauce, vanilla greek yogurt, and eggs.
4. Using a handheld electric mixer, mix until wet and dry ingredients are combined.
5. Stir in diced granny smith apples.
6. Put cupcake liners in muffin tins and fill each liner all the way with apple pumpkin mixture. Top with chopped pecans. {optional}
7. Bake for 22-24 minutes. Until toothpick comes out clean when inserted into muffin.
8. Remove from oven and let sit for 5-10 minutes.

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Notes

Recipe inspired by [The Comfort of Cooking|http://www.thecomfortofcooking.com/2013/08/super-soft-100-whole-wheat-apple-pumpkin-muffins.html]