Apple-Pumpkin muffins (2 WW pts)

Sunday, November 4, 2007

Apple-Pumpkin muffins (2 WW pts)

Here’s another muffin recipe. I bake muffins on Sunday’s and then put each one in an individual ziploc bag and throw them all in the freezer. Then hubby and I can just grab one on the way out the door.

These muffins are very good and I like the flavors of the apple and pumpkin together. The flax seed adds a nutty flavor and it’s perfect with this recipe.

Apple-Pumpkin Muffins (from Allrecipes.com – I didn’t make the streusel topping) makes ~24 (22 for me) – 2 WW pts (without streusel topping)
Muffin:
2 1/2 cups all-purpose flour – I used King Arthurs White Whole Wheat Flour
2 cups white sugar – I used 1/2 Splenda baking mix & 1/2 Splenda brown sugar mix
1 tablespoon pumpkin pie spice – I used 1.5 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten – I used 1/2 cup Egg Beaters
1 cup canned pumpkin puree – I used a whole can
1/2 cup vegetable oil – I used 1/4 cup applesauce + 3/4 cup ground Flax seed
2 cups peeled, cored and chopped apple

Streusel Topping (I did not make this):
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)

1 serving: 124.9 Calories, 1.7 g Fat, 0.1 mg Cholesterol, 121.1 mg Sodium, 55.4 mg Potassium, 21.8 g Carbs, 3.5 g Dietary Fiber, 11.3 g Sugar, 3.5 g Protein WW POINTS = 2

Breakfast

1 comment »

17 Responses to “Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls”

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Megan — January 10, 2011 at 5:20 pm

I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.

All the flavors sound incredible!
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Lauren — January 10, 2011 at 5:23 pm

1. Pumpkin cinnamon rolls are fabulous, and these look great!
2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).
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Boston Food Diary — January 10, 2011 at 5:30 pm

These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!
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Bridget — January 10, 2011 at 5:42 pm

No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!

Oh well, I suppose it’s worth it to find about this great freezing trick!
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Anonymous — January 10, 2011 at 6:03 pm

Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.
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Fun and Fearless in Beantown — January 10, 2011 at 6:04 pm

Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!
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stephchows — January 10, 2011 at 6:09 pm

ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂
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Rhondi — January 10, 2011 at 6:14 pm

Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.
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Jen — January 10, 2011 at 6:20 pm

Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.
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Christina — January 10, 2011 at 7:31 pm

I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.
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In and Around Town — January 10, 2011 at 7:40 pm

These look great – the pumpkin is such a nice touch. Love the freezing tips!
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EliFla — January 10, 2011 at 9:47 pm

Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
Ciao Flavia
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innochkaskitchen — January 11, 2011 at 12:25 am

Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!
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Michael - Innkeeper — January 11, 2011 at 1:29 am

pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!
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Kerstin — January 12, 2011 at 3:29 am

I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.
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Torviewtoronto — January 12, 2011 at 4:27 pm

delicious a favourite I make similar
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Tiffany @ Triple Crème Decadence — February 20, 2014 at 2:56 pm

I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!