This recipe is so delicious. I modified a version I found on allrecipes.com years ago and was able to cut the sugar in half and use whole wheat flour without compromising taste or texture. I think the fresh roasted pumpkin improves the flavor greatly and reduces your exposure to the BPA found in canned pumpkin.
Ingredients:
- One medium sugar pumpkin
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 1/2 cup organic canola oil
- 2 cups peeled, cored, and chopped apple
- 1/2 cup dried cranberries
Instructions:
- Cut the pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet lined with foil. Roast at 400 degrees for about 30 minutes, or until the pumpkin is tender. Let the pumpkin cool, scoop out the pulp, and puree with hand blender or food processor. You may squeeze excess moisture from the pumpkin but I skipped that step and the muffins turned out fine. We have made the pumpkin puree 3 days in advance and stored in the fridge. I think you could freeze it as well.
- Preheat oven to 350 and lightly grease a muffin tin.
- In a bowl, mix flours, sugar, spices, baking soda, and salt. In a separate bowl, mix eggs, pumpkin puree, and oil. Add the flour mixture to the pumpkin one, stirring just to moisten. Fold in the chopped apples and cranberries.
- Spoon batter into prepared muffin cups (makes 18). Bake for 25 min or until toothpick inserted into muffin comes out clean.
