It’s that time of year again, the leaves are changing colour and pumpkin is making an appearance everywhere. I can’t help but jump on the pumpkin bandwagon every Fall. But I’m not talking about pumpkin flavoured products, I’m taking about 100% pure pumpkin. It’s one of my favourite Fall flavours and it is so versatile, especially if you keep cans of pumpkin purée in your cupboard. I love adding it into my morning oatmeal, or mixed into macaroni and cheese to add vegetables and a wonderful orange hue. But, you can’t beat the flavour that pumpkin brings to baked goods.
These muffins combine the irresistible flavours of pumpkin and cinnamon along with another of my Fall favourites, apples. I had a bag of Honeycrisp apples on hand so that’s what I used today when the baking urge struck me, but feel free to substitute your own favourite apple variety in this recipe. Grated apple helps to provide a touch of sweetness and moisture which keeps these muffins light and fluffy. When I’m cooking or baking with apples I prefer to keep the peel on the apple because one, I hate waste, and two, it provides additional fibre and texture. Plus, it saves time, who doesn’t love that?
This photo was taken on a stroll around our neighbourhood this afternoon. I can’t get over how pretty this time of year is or how wonderful my kitchen smells after baking a batch of these muffins!
- 2 cups of whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 100% pure pumpkin purée (either canned or homemade)
- 2 large eggs, lightly beaten
- 1 medium sized apple, grated (~1/2 cup grated)
- 1/2 cup oil
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts, pecans or pumpkin seeds.
- Preheat oven to 350F and line a 12-cup muffin pan with muffin liners.
- Combine dry ingredients in a large mixing bowl, set aside.
- Combine wet ingredients into a medium mixing bowl and stir until well combined. If using optional add ins you can mix them into the wet ingredients now.
- Make a well in the centre of the dry ingredients and then add the wet ingredients. Stir until just combined, it's ok to have some streaks of flour.
- Spoon batter evenly into muffin cups.
- Bake for 22-25 minutes or until the tops are golden brown and the centre of the muffin springs back when lightly touched.
- Cool in the pan for 5 minutes then transfer to a wire cooling rack.