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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m so glad you posted this! Aarti’s kale salad is on my list of dishes to make, and it’s good to know that you guys enjoyed it.
I saw this on the first episode of Aarti Party and it looked so good to me! Kale is something I’ve also never worked with in our kitchen so I definitely want to give this recipe a try!
I love kale, and I was intrigued by this as well – I really want to try it now! Great picture!
I picked up all of the ingredients this morning to make the salad, and it is now sitting in my fridge waiting to be devoured for lunch. It’s GREAT! Who knew raw kale could be so good?!
Kale is one of my favorite foods but I haven’t had it raw yet. I am bookmarking this!
Wow sounds interesting! I’m very curious to try it myself. I love kale.
I saw this on Aarti Party too – looks good – glad you tried it!
I love kale and am on a new-found mango kick, so I’m sure this is absolutely wonderful 🙂
Sues
I don’t know if I could get anyone in my family to try this, but it looks so interesting! I have never tried kale, but I would like to!
I made a massaged kale salad once but it was just “eh”. I don’t think I massaged enough. But I might have to try it again, and do it the right way, since you both loved it!
I LOVE massaged kale – love, love, love it. It tastes completely different than “regular” – not as “green” if that makes sense. 🙂
I also love the next food network star. I should check out Aarti’s show since this recipe sounds like it’s right up my alley. 🙂