Picture this: sitting outside in a sunny fall day, with your comfy light sweater on, feet up, a cup of tea or coffee, a good book, or your tablet, phone, no, maybe nothing in your hands. Some music playing in the back ground, or not, a nice breeze, the crispy fresh air… and a perfect for fall muffin, moist, fresh, filling and delicious!
And then you close your eyes and think of how fall can be so perfect!
I truly wish you could have smelled these apple pumpkin muffins when I was baking them!
Healthy apple pumpkin muffin (fall favourite muffin)
12 large muffins or 18 small ones
2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar or Splenda
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten or 3 whites
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup vegetable oil
2 cups peeled, cored and chopped apple
Preheat oven to 350 F.
In a large bowl, mix all dry ingredients together. In a separate bowl, mix together eggs, pumpkin, buttermilk and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
Bake for 25 minutes, or until a toothpick inserted into a muffin comes out clean.