This is a recipe I have been making since Lili was a baby! Every year when pumpkin pie pumpkins are sold, I bake, make, and freeze enough pumpkin puree to last me through all my fall and winter baking! These muffins are one of our absolute favorites to eat for breakfast, or to snack on throughout the day. There is no oil, no sugar, and they are perfectly sweet, moist, and spicy with all the pumpkin spice goodness! (Honestly, they taste even better the next day after baking!) I usually make at least a double batch of these, because they get eaten so quickly. I hope you enjoy!
Ingredients
(makes a dozen muffins)
1 1/4 c whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 egg
1/2 c mashed ripe banana
1/2 c pureed pumpkin
1/2 c honey
1/2 c unsweetened applesauce
1 c (heaping) chopped apples
Preheat oven to 350 degrees. Mix dry ingredients together in a bowl. In a separate bowl, (I used my kitchen-aid mixer) mix all wet ingredients except the chopped apples. I like to throw the egg in first to start being beaten while I mix the dry ingredients, so that it is already fluffy before I put the rest of the wet ingredients in to mix! After everything is mixed separately, add the dry ingredients to the wet, and then fold in the chopped apples. Just a tip, pack your chopped apples tightly and overflowing! The more apples in these, the better! I end up using one whole, medium-sized apple with these measurements. Spray muffin tins with cooking spray, and fill almost to the top with the batter, about 3/4 full. Bake in oven for about 30 minutes, and check the middle of a muffin with a toothpick to make sure it's done! Voila!
Photos by Carolina Ashworth