Pumpkin Spice Muffins

I wish I could report on the Mountain Apple Cobbler, like I said I was going to make for the church potluck. I ran out of time and energy so I just made the crescent rolls!! Honestly, I don’t know where the time goes. So now I have a bottle of Mountain Dew to drink or do something with.

Here is another one I found in Clean and Dry’s pamphlet they send out. I will make this because I still have partial opened canned pumpkin to use. And it uses unsweetened applesauce and very little sugar.

INGREDIENTS:

2 c. whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

2 tsp ground nutmeg

2 eggs beaten

1 c. pumpkin puree

¼ c. white sugar

2 c. unsweetened applesauce

2 Tbsp vegetable oil

1 tsp almond extract

DIRECTIONS:

Preheat the oven to 350 degrees. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg: set aside.

In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.

Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool.

Recipe courtesy –All-Recipes.com

MY NOTES:

I don’t have the whole wheat flour on hand so I’m going to use regular flour. I like to add walnuts. I also have some mini chocolate chips to use, so maybe?? I can see a few options, like chia seeds, or perhaps a mashed banana with the applesauce.

This would be a good grab-and-go for breakfast.

ENJOY!!