So I am a pumpkin freak. Seriously…I put it in everything. Chili, oatmeal, pancakes, cookies, even spaghetti sauce. I definitely do not think of pumpkin as an exclusive fall veggie. Super packed with Vitamin A and beta carotene, this can of goodness is well worth the couple of dollars. This post is dedicated to Whole Wheat Pumpkin Applesauce Muffins, although I foresee many pumpkin recipes in the future. I am that narrow-minded. ♥
Lets begin by breaking down the title.
Whole Wheat Pumpkin Applesauce Muffins
- “Whole Wheat”. Whole wheat=whole grain. More vitamins, more fiber. More bang for your buck. Great starting point right there.
- “Pumpkin”. Yes, it is an excellent source of vitamin A and beta-carotene, but did you know about the fiber content in pumpkin? Take a look at the back of your pumpkin can’s label. You might be pleasantly surprised. grams per 1/2 cup serving. This is the real kind. Not the fake fiber crap that is infused in Fiber One yogurt .
- “Applesauce”. You just know with that ingredient right there that these muffins are screaming moisture. Yum….
- Make sure that you buy pumpkin and not pumpkin pie filling. Pumpkin pie filling has lots of extra sugar that is not needed. These will be sweet enough with the brown sugar and you will be adding your own spices…
- The Applesauce- applesauce is applesauce right? WRONG. Chances are that if you buy a jar that just reads “applesauce” you are probably buying applesauce with high fructose corn syrup. Yuckers. In case you have been living under a rock (no offense, I am sure it is a very comfortable rock), CORN SYRUP IS EVIL. When purchasing applesauce make sure it says “unsweetened applesauce”. Your body will not know the difference and will reap the health benefits
- You will notice that I have walnuts as optional. I hope that you decide to keep these in the recipe. Walnuts have amazing health benefits. They are an excellent source of Omega 3 fatty acids, a super source of plant-based protein, an appetite suppressant, a stress reliever. The list could go on and on. I realize that many do not like nuts in their baked goods, I get it…its a texture thing. I know that my older son would freak if there were large chunks of walnuts in his muffins. My solution. I have a 4 cup mini food processor and I pulse those babies to a grainy powder in seconds. Blends in beautifully. No mini processor? You could also use a coffee grinder or your rolling-pin to break up large chunks. The consistency will not be quite as fine with a rolling-pin, but it would still help with the texture problems. Well worth the extra 15 seconds to throw those in to the recipe. Seriously amazing health benefits. Take the time.
- Preheat oven to 400. Use 12 paper muffin liners or spray your pan with non-stick spray.
- Whisk together the flour, baking powder, salt, pumpkin pie spice, and walnuts if you decide to use them. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, and eggs. Mix well. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
- Divide evenly into muffin pan. Bake 15-18 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.