I bake a lot of muffins. And I try to make them as healthy as possible, because they’re small and easy to pop into your mouth like candy. Especially when they have pumpkin in them.
Because pumpkin anything = amazing.
At least in the CW world.
I’ve been baking oatmeal bars and pumpkin muffins this past year to take to work for snacks instead of cardboard granola bars.
And I’ve been making these ones a lot. First of all, this recipe makes a lot. And the muffins freeze well. Second, they’re really delicious. And third, you can add anything to the batter. Really. Omit the apples — add some nuts — add chocolate chips — dried fruit.
Oh, and totally vegan.
You can’t go wrong!
Whole Wheat Pumpkin Apple Muffins
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 cup canola oil
- 2/3 cup maple syrup
- 1 1/2 cups pumpkin puree
- 2/3 cup almond milk (or regular milk)
- 2 tsp vanilla
- 1/2 cup hot water
- 2 cups apples, chopped
- Preheat oven to 350 degrees F.
- Line muffin tins with liners.
- In a medium bowl, whisk together the dry ingredients.
- Add the oil, maple syrup, milk, pumpkin, and vanilla to the dry ingredients.
- Fold in the hot water and the apples until evenly distributed
- Spoon batter evenly into muffin tins.
- Bake 20 – 25 minutes until toothpick inserted into center of muffin comes out clean.
My Two Cents
These are fun to bake alone with the country music cranked up late at night when your husband is at law school.
Also I think I mentioned before that they taste good.