Low-Fat Pumpkin Apple Muffins

Halloween, now being almost a week gone, is still fully present in my kitchen in the form of chocolate bars and pumpkin. A lot of pumpkin. We carved about 3 large pumpkins this year and my mom decided to cook them after all the little ghouls and goblins had been to our house that night. So now, my freezer is full to the brim with frozen pumpkin puree. So of course I had to find a way to get rid of it slowly 🙂

My solution today was Low-Fat Pumpkin Apple Muffins. Now I’ll let you know, I’m not really a huge fan of pumpkin. Pumpkin pie for example, I just can’t handle it, it seems far from appealing to me. But I think these muffins might have changed my view on pumpkin.

These moist spiced pumpkin muffins paired with apple chunks and cinnamon streusel are heavenly. And your house will smell just as heavenly after baking these. They’re also low-fat. It’s like pie but with a different kind of muffin top 😉

Enjoy, I sure did! 😀

Low-Fat Pumpkin Apple Muffins

Ingredients:

Muffins

–       1 ¼ cup all-purpose flour

–       1 ¼ cup whole wheat flour

–       1 cup packed brown sugar

–       1 cup granulated sugar

–       3 teaspoons cinnamon

–       1 ½ teaspoons ginger

–       1 teaspoon allspice

–       1 teaspoon nutmeg

–       ½ teaspoon salt

–       2 eggs, lightly beaten

–       1 ¼ cup pumpkin puree

–       ½ cup unsweetened applesauce

–       ¼ cup canola oil

–       2 cups peeled and chopped apples

Streusel

–       4 tablespoons all purpose flour

–       ½ cup brown sugar

–       1 teaspoon cinnamon

–       2 tablespoons butter

Preparation:

Preheat oven to 350 degrees. Line or grease muffin pan.

In a large bowl, combine flours, sugars, spices and salt.

In a small bowl, combine eggs, pumpkin and applesauce.

Add wet mixture to the flour mixture and mix until just combined. Fold in apples.

Fill muffin tins ¾ full with batter.

In a small bowl mix streusel ingredients until mixture resembles crumbs. Sprinkle streusel evenly over the muffins.

Bake muffins for 20-25 minutes or until a toothpick inserted in them comes out clean.

Store in an airtight container, or freeze (these muffins freeze fantastically).

Makes about 18 regular sized muffins.

Recipe Adapted From: Back To The Cutting Board

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2 thoughts on “Low-Fat Pumpkin Apple Muffins

  1. Susan @ Cruise Lines November 6, 2012 at 1:43 pm Reply

    Wow, Muffins Yemmiee …!! I am loving it…. This recipe making me hungry ..

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