Pumpkin Apple Muffins
Course
Breakfast
Servings
18
muffins
Servings
18
muffins
Ingredients
11/2
cup
whole-wheat flour
1
cup
all-purpose flour
1
teaspoon
cinnamon
1
teaspoon
cardamom
1
teaspoon
ginger
1 1/4
teaspoons
baking powder
1
cup
pumpkin puree
1/2
cup
expeller-pressed canola oil
3
eggs
3/4
cup
brown sugar
1
apple
cored and cut into small cubes
3/4
cup
raisins
1/2
cup
walnuts
chopped
1/4
cup
raw pumpkin seeds
optional
Instructions
Preheat oven to 350°F. Grease muffin pan with a pastry brush (or paper towel dipped in) expeller-pressed canola or coconut oil.
Mix first flour, cardamom and baking power into medium bowl.
Stir pumpkin, oil, sugar and eggs in large bowl until well mixed. Mix in dry ingredients. Add apples, raisins and walnuts mixing just until blended.
Place equal amounts of batter into prepared cups, fill almost to rim. Sprinkle pumpkin seeds on top.
Bake 25 – 30 minutes.
Recipe Notes
Adapted from
Epicurious: Pumpkin Apple Muffins