The is really a story about how a lonely bag of whole wheat flour got together with a random can of organic pumpkin. How they got sweetened up to each other with confectioner’s sugar. It’s a tale of love and hate, a freezer and a cupboard, and a mixing bowl with newfound friends. As with most stories, it ended in flames. (I need a tissue!) 😉
Okay, it’s really a story that started with a Google search worded something like this: “whole wheat flour and canned pumpkin.” If you’re like us, you probably have a good few unused ingredients hanging around. The whole wheat flour was meant to be bread that never got made. The canned pumpkin was supposed to be a pie that likewise never got made. The confectioner’s sugar was leftover from icing I did make (for gluten-free cupcakes). The story ends with my heath-oriented, “this is what I have on hand” editing of this recipe.
So…here we go, recipe numero trentuno:
PUMPKIN APPLE MUFFINS (makes ~18-24 muffins)
Ingredients: 4 cups whole wheat flour, 3 tsp’s baking powder, 2/3 cup confectioner’s sugar, 2 tsp’s pumpkin pie spice, 1 tsp cinnamon, 1 tsp sea salt, 3 egg whites, 1 cup grated apple (I used sweet fuji), 2 tsp’s vanilla extract, 1 can organic pumpkin, 1 cup raisins, 1/2 cup unsweetened plain almond milk, 2 tbsp’s EV olive oil
Preparation: Preheat oven to 350 degrees.
Place flour, baking powder, sugar, pumpkin pie spice, cinnamon and sea salt in large bowl. Mix well.
Add egg whites, grated apple (tip: use a mandolin!), vanilla extract, pumpkin, almond milk, and olive oil. Mix well, adding additional almond milk if needed.
Fill muffin cups ~3/4 full for 24 or almost full for 18. Bake ~20 minutes (until a toothpick can be inserted and withdrawn without residue).
Here they are pre-cooked:
Serve warm! 😀