Whole Wheat Apple Pumpkin Muffins
Filled with autumn flavors and wholesome goodness, plus natural sweetness, for a nutritious breakfast or healthy snack, you’ll have a new family favorite with this recipe for Whole Wheat Apple Pumpkin Muffins.
Whole Wheat Apple Pumpkin Muffins
I am only allowed to buy milk, fruit, and veggies for the next two weeks.
I am only allowed to buy milk, fruit, and veggies for the next two weeks.
I am only allowed to buy milk, fruit, and veggies for the next two weeks.
Sorry, just trying to ingrain this into my head. You see, I’m a food blogger, obvs. And also the mommy of two perpetually hungry boys. So I’m basically a food hoarder. I have stockpiles of chicken stock and quinoa and brown rice and frozen veggies and flours of all varieties and sugars of all types and a gallon bottle of maple syrup and varieties of nuts and a Costco-sized bag of chocolate chips. My spice cabinet pretty much explodes when you open it. The Hubby was also in “prepper” mode, especially after Hurricane Sandy a couple years ago, making sure we have cases of canned veggies, beans, and tomatoes. Plus, as a food blogger, sometimes things like boxes of Monster Cereals and CVS snacks and Gallo wine show up on my doorstep. I’ve also been cooking full size meals, but only feeding me and the aforementioned boys while the Hubby is working at the new job, living in a hotel Monday to Friday. So I have leftovers of roast turkey and breakfast casserole and corn chowder in my freezer.
Annnnnd, I have movers showing up in just over a week.
Yeah, we’ve got some eating to do. Never mind the fact that I still have a couple blog assignments brewing in the kitchen right now. I think I’m going to be inviting everyone I know over for an “Eat What’s Left in Brianne’s Freezer” party.
Good times, right? Come on, who doesn’t want a meal of meatloaf, cookies, frozen berries, and, well, muffins…
Somehow, despite the boys’ need to constantly be shoving food into their faces, there are still some of these Whole Wheat Apple Pumpkin Muffins in the freezer. But really that’s only because I’ve been making so many other things that they just haven’t finished them yet. If I pulled them all out of the freezer and let them at it, they would polish them off in no time. I decided to make riff on the Carrot Zucchini Mini Muffins that I’ve been making for years, but bring in fall ingredients, and they were a total hit. King Stuff would be double fisting them, if given the opportunity. With the natural sweetness of the apple and raisins, they only need a little maple syrup to be super yummy, then the addition of pumpkin and warm spices were the perfect complement. Bursting with fall flavors, these muffins are a super yummy breakfast or snack, but would also be a unique dinner roll alternative for Thanksgiving.
OK, so maybe I could have filled the muffins cups a wee bit more to have bigger, taller muffins. Sorry, I get nervous about them spilling over. One thing I can’t deal with now with the imminent move is deep cleaning my oven. Or, you know, setting the house on fire or something.
You could always just make mini muffins. You can do either. I actually did a little of both. I just liked the photos of the big ones better, but here’s a picture of the little guys…
Cute, right?!
Are you a food hoarder?
Whole Wheat Apple Pumpkin Muffins
Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons butter melted and cooled
- 1/4 cup pure maple syrup or honey
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin
- 1 cup finely grated apple
- ½ cup raisins
Instructions
- Preheat oven to 350°F and place rack in the center of the oven, and coat a regular or mini muffin pan with nonstick cooking spray, or line with paper cups.
- Combine the flour, pumpkin pie spice, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, pumpkin, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the apple and raisins and stir gently until just distributed.
- Fill each cup in the muffin pan approximately ¾ full.
- Bake regular size muffins for 18-20 minutes or mini muffins for 14-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Enjoy these Whole Wheat Apple Pumpkin Muffins!
Want some more muffins?
 |  |  |
- Gluten Free Blueberry Almond Mini-Muffins
- Healthier Double Chocolate Chip Cupcake Muffins
- Healthier Carrot Zucchini Mini Muffins
Plus here are some from my friends…
- Chocolate Chip Quinoa Muffins from Yummy Healthy Easy
- Apple Cider Donut Muffins from The NY Melrose Family
- Flourless Peanut Butter Muffins from My Whole Food Life
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES!
Cindy Zabawa says
October 25, 2015 at 8:36 pmNot sure what white whole wheat flour is. Can someone explain and where do you find it? Want to try these muffins. Can something be used in place of it if I can’t find it? Thanks.
Brianne @ Cupcakes & Kale Chips says
October 29, 2015 at 9:23 pmHere you go –> http://amzn.to/1WmeNzx
You should be able to use regular all purpose flour, but the white whole wheat is a whole grain flour, it’s just a different type of wheat that is lighter in color than regular whole wheat flour.
green coffee says
February 28, 2015 at 1:36 pmIt is very good also a photo beautiful.
MJ Villanueva says
November 27, 2014 at 4:04 amIt looks delicious, I wanted to try this very soon and loving the content of it. I’m a vegetarian, thank you for sharing this one.