Now that we are all officially at that “I’m obsessed with pumpkin” point of fall (although that came for me about a month ago!) I am pleased to be able to post yet another successful pumpkin recipe! This recipe is for my Whole-Wheat Pumpkin Apple Muffins w/Walnuts. Often times whole-wheat baked goods can come out a little dry or bland, but these are extremely moist and full of apple-pumpkiny flavor. What’s not to like about a recipe that encompasses 2 classic flavors of fall?!
I developed this recipe this weekend. I was feeling a little down-in-the-dumps after seeing all the boot-wearing, leaf-changing, pumpkin-patch and apple-picking pictures from my friends back in Ohio (let’s face it, Arizona will never have changing leaves or miles worth of pumpkin patches or apple-picking), so I decided why not bring a little fall flavor and atmosphere to the 89 degree, sunny, and sweaty weather that we had yesterday. Don’t get me wrong, the sun, flip flops, blue skies, and mountains for miles are a nice trade for chilly weather, cloudy skies, and boots, but a girl’s love for fall can’t just be forgotten!
Light yourself a caramel latte pumpkin candle (they are the best!) and dive into some real fall baking with my Whole-Wheat Pumpkin Apple Muffins w/Walnuts. Enjoy!
- 1 cup whole-wheat flour
- 1/2 cup rolled oats
- 1/3 cup packed light brown sugar
- 1 1/4 tsp cinnamon (if your have pumpkin-pie spice, you may add this as well!)
- 1 cup pumpkin puree
- 2 egg whites
- 1/2 tsp vanilla
- 1/3 cup unsweetened vanilla almond milk
- 1 whole apple, use your favorite! Peel the skin and dice into tiny pieces.
- pinch of salt
- 1/4 cup shopped walnuts
- toppings of your choice; I dusted mine with a little extra cinnamon and powdered sugar, as well as put a few extra walnut pieces on top.
Pre-heat your oven to 350 degrees. In a large bowl, mix your flour, oats, brown sugar, cinnamon, and pinch of salt until evenly combined. Add in your pumpkin, egg whites, vanilla, and almond milk. Make sure all dry ingredients are moistened, then fold in your diced apple and walnuts. Spray your muffin tin with a little cooking spray, and evenly distribute your batter. I got about 14 medium-sized muffins. If you would like, add a few extra walnut pieces on top of each muffin. You don’t have to do this; they toast up a bit in the oven.
Let your muffins bake for about 15 minutes. Remove them from the heat and sprinkle on any extras that you may want such as powdered sugar, cinnamon-sugar, or just some extra cinnamon so that the heat helps the topping stick. Let cool for about 10-15 minutes before serving! Enjoy!
These muffins run about 80 calories a piece depending on the size you make them.