I’ve been craving muffins lately and now that it has cooled down enough for me to turn on the oven, pumpkin seemed the perfect welcome to the fall season.
The combination of applesauce, pumpkin and yogurt keeps them very moist. Just one glance at the ingredient list will show you that these are healthy enough for breakfast, lunch, dinner or any snack in between, plus they’re yummy enough for dessert! The perfect muffin.
Whole Wheat Pumpkin Muffins
Slightly Adapted from 100 Days of Real FoodYield: 12 standard muffins or 36 mini muffins Ingredients 1 1/2 cups whole wheat flour 1 tablespoon pumpkin pie spice blend 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/2 cup honey 1/3 cup applesauce 1 cup pumpkin puree 1 cup plain whole milk yogurt Preparation Preheat the oven to 350 degrees F. Line a muffin pan with liners or spray/rub with coconut oil and set aside.
Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and applesauce. Mix together until well combined. Fold in the pumpkin puree then the yogurt. Do not over mix. Pour the batter into the muffin pan so it’s evenly distributed.
Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes for both standard muffins and mini muffins. Store at room temperature or freeze for a rainy day.