Pumpkin Apple Muffins

Pumpkin Apple Muffin {Breaking Bland Eats}

It’s that time of year again, the leaves are changing colour and pumpkin is making an appearance everywhere.  I can’t help but jump on the pumpkin bandwagon every Fall.  But I’m not talking about pumpkin flavoured products, I’m taking about 100% pure pumpkin.  It’s one of my favourite Fall flavours and it is so versatile, especially if you keep cans of pumpkin purée in your cupboard. I love adding it into my morning oatmeal, or mixed into macaroni and cheese to add vegetables and a wonderful orange hue.   But, you can’t beat the flavour that pumpkin brings to baked goods.

These muffins combine the irresistible  flavours of pumpkin and cinnamon along with another of my Fall favourites, apples.  I had a bag of Honeycrisp apples on hand so that’s what I used today when the baking urge struck me, but feel free to substitute your own favourite apple variety in this recipe.    Grated apple helps to provide a touch of sweetness and moisture which keeps these muffins light and fluffy.  When I’m cooking or baking with apples I prefer to keep the peel on the apple because one, I hate waste, and two, it provides additional fibre and texture.  Plus, it saves time, who doesn’t love that?

Fall Colours

This photo was taken on a stroll around our neighbourhood this afternoon.  I can’t get over how pretty this time of year is or how wonderful my kitchen smells after baking a batch of these muffins!

Pumpkin Apple Muffins

Recipe by Kirsten, makes 12 muffins.

Dry ingredients:

  • 2 cups of whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients:

  • 1 cup 100% pure pumpkin purée (either canned or homemade)
  • 2 large eggs, lightly beaten
  • 1 medium sized apple, grated (~1/2 cup grated)
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract

optional add ins: 1/2 cup chopped walnuts/pecans or pumpkin seeds.

Directions:

  1. Preheat oven to 350F and line a 12-cup muffin pan with muffin liners.
  2. Combine dry ingredients in a large mixing bowl, set aside.
  3. Combine wet ingredients into a medium mixing bowl and stir until well combined.  If using optional add ins you can mix them into the wet ingredients now.
  4. Make a well in the centre of the dry ingredients  and then add the wet ingredients.  Stir until just combined, it’s ok to have some streaks of flour.
  5. Spoon batter evenly into muffin cups.
  6. Bake for 22-25 minutes or until the tops are golden brown and the centre of the muffin springs back when lightly touched.
  7. Cool in the pan for 5 minutes then transfer to a wire cooling rack.

Blueberry Banana Bran Muffins

Image

I originally posted this recipe when I did a guest spot on my sister-in-law’s blog (click here for all your cloth diapering needs). She was nice enough to let me practice blogging, but now that I have my own site this muffin recipe deserves a repost. Not only is this recipe quick and easy to make but it’s also a great way to use up ripe bananas.  If you are anything like me, by the end of the week you likely have some bananas that are well past their prime. One handy tip, instead of throwing the whole banana into the freezer, try peeling and cutting them into bite sized pieces first.  Once cut they can be individually frozen on a cookie sheet then placed into freezer bags. This way you have frozen bananas on hand for banana bread, smoothies or these wonderful, not too sweet, blueberry banana bran muffins.
This recipe can be easily doubled (or tripled), so save yourself some time and make a large batch. They freeze well and can be defrosted quickly in the microwave. For an extra special treat I like to throw in some dark chocolate chips.
_________________________________________________________________________________________

Blueberry Banana Bran Muffins

makes 12 muffins.  Recipe by Kirsten

Ingredients:
1 cup of all purpose flour
1 cup of natural bran
1 teaspoon baking soda
1/2 teaspoon cinnamon
½ cup of brown sugar
1 cup of mashed bananas (2-3 depending on size)
1/4 cup of vegetable oil
1 egg, beaten
1/2 cup fresh or frozen blueberries
Directions:
  1. Preheat oven to 350F and line a muffin tin with paper liners.
  2. In a large bowl combine flour, bran, baking soda, and cinnamon.  Set aside.
  3. In a medium bowl whisk together brown sugar, mashed bananas, oil, and egg.  Beat until smooth.
  4. Toss the blueberries with the flour mixture, then make a well and add the banana mixture. Stir 10-12 times until flour is just combined – it’s ok if there are a few lumps.
  5.  Portion batter into muffin tins and place one blueberry on top of each muffin for decoration.  Bake for 15-20 minutes.
DSC02908