These little treats (under 200 calories) are packed with good flavor, and you can enjoy them without too much guilt. Pumpkin, grated apples, honey, and almond flour all contribute to making the texture of these spicy muffins very moist and tender. If you can’t find almond flour, you can grind almonds in a food processor until very fine. A little crunch and sparkle from pumpkin seeds and turbinado sugar add a festive touch.
Apple pumpkin muffins
Butter for the muffin pan (or paper liners)
1 1/3 cups natural almond flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves3 eggs
1 1/3 cups canned pumpkin
1/2 cup honey
1/4 cup olive oil
3 cups coarsely grated apple (about 3 apples)
3 tablespoons pumpkin seeds
2 tablespoons turbinado sugar
1. Set the oven at 400 degrees. Butter a standard 12-cup muffin pan (or use muffin liners).
2. In a bowl, whisk the almond flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to blend them.
3. In another large bowl, whisk the eggs, pumpkin, honey, and oil until blended. With a rubber spatula, stir in the flour mixture until well blended. Fold in the apples.
4. With a 2 1/2 inch ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups (they will be full). Sprinkle each muffin with the pumpkin seeds and sugar.
5. Bake for 22 to 25 minutes or until a skewer inserted into the center of a muffin comes out clean. Turn out onto a wire rack to cool.