Pumpkin Muffins

The first time I made these muffins, my niece was visiting with some friends. I thought I would bake something for them in the morning, so I checked my pantry to see what was available. I like to keep things healthy, so I used a mixture of whole wheat flour, all-purpose flour, oatmeal and flax meal. I like apples in this muffin but you may want to use dried fruit or pear. Hope you try them.

Ingredients: yields 18 regular muffins

1 c Whole Wheat Flour

1 c All-purpose Flour

1/2 c Flax Meal

1/2 c Rolled Oats

4 t Pumpkin Pie Spice

2 t Baking Soda

1 t Baking Powder

1 t Salt (I use coarse Kosher salt, reduce to 1/2 if using fine salt)

1 1/2 c Pumpkin Puree (I use the whole can)

1 c Coconut Palm Sugar ( or 3/4 c brown sugar)

3/4 c White Sugar

2/3 c Vegetable Oil

1/2 c Applesauce (no-sugar added)

3 Eggs

1 t Vanilla Extract

1 med. Gala Apples (peeled and diced)

Streusel Topping:

1/4 c Coconut Palm Sugar

2 T Unsalted Butter, softened

2 T rolled Oats

2 T All-purpose Flour

1/2 t Cinnamon

Preheat the oven to 350. Line 18 muffin cups with paper liners or spray with non-stick oil.

Combine the flours, oats, pumpkin pie spice, baking soda, baking powder and salt together in a bowl. In a separate bowl, whisk the pumpkin puree, coconut palm sugar, white sugar, vegetable oil, applesauce, egg and vanilla extract. Stir the flour mixture into the pumpkin mixture, mix well. Fold in the chopped apple.

Make the streusel topping by combining the softened butter with the sugar, rolled oats, flour and cinnamon. It should be crumbly.

Pour or spoon the batter into the prepared muffin tins, add a little streusel topping to each one.

Bake in the preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through the baking time.

These muffins may be frozen after cooling completely. Simply put them in a freezer baggie. To thaw, just let them sit out at room temp or wrap in foil and heat in a low oven for about 20 minutes.

Enjoy!