Autumn Morning Muffins

Autumn is definitely my favourite time of year. As the leaves change colours and the air feels cooler, I love experimenting with certain seasonal foods. This year, I’ve been really into pumpkin. Pumpkin Spice Cake has made an appearance a couple of times around our house. However, after having a baby, this is the first time I’ve been extremely conscientious about my weight. I decided I wanted to try to make a HEALTHY pumpkin muffin. Whether I have in fact succeeded or not, I don’t know, since I’m still not sure how many calories are in these, but after messing around with a few recipes I have come up with some muffins too delicious not to share.

Autumn Morning Muffins

Prepare and set aside:

1/2 an apple, chopped
1 cup of grated carrot
1/2 cup raisins (optional)
1/2 cup walnuts (optional)

In a separate bowl:

1 cup quick oats
1 cup low fat milk
Combine quick oats and milk and allow to sit for 10 minutes. Add the following ingredients to the oats/milk:
1 1/2 cups pumpkin puree
1 tbsp vanilla or cooled coffee
1/2 cup low fat vanilla yogurt or applesauce
2 eggs
3 tbsp. honey

In a large bowl mix:

1 cup whole wheat flour
1/2 cup all bran cereal
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. cinnamon
2 tsp. pumpkin pie seasoning mix

Add the apples, carrots, raisins and/or walnuts to the flour mixture. Fold in pumpkin mixture until just combined. Place in a prepared muffin tin and sprinkle with brown sugar, oats or cinnamon (or combine all three and sprinkle on, that’s what I did and it turned out wonderful). Bake at 375 F for approx 20 minutes. Makes 24 medium muffins.

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