Apple Pumpkin Muffins

Friday mornings we have a prayer time with the female faculty in my department.  Because I am running into the meeting from teaching one 70-minute class, and running out 30 minutes later to teach another 70-minuter, I always am sneaking a second breakfast during that window. 

Last week, I had a flash of brilliance: rather than eat in front of my colleagues, why don’t I bring something to share with them?  Brilliant, I know. 

These muffins were just the answer. 

Combining my two loves of fall – sweet potatoes (i.e., pumpkin) and apples - into a yummy muffin. 

These were just what we needed after a rough week. 

Apple Sweet Potato Muffins – Adapted from Iowa Girl Eats

Ingredients

• 1 2/3 C white whole wheat flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• Pinch of ginger
• 1/4 tsp. salt
• 3/4 C sweet potato puree {or pumpkin}
• 1/2 C applesauce {unsweetened}
• 2 eggs
• 1/3 C brown sugar
• 1/4 C milk
• 2 T olive oil
• 1/2 C chopped, tart apples

Directions

In a large bowl, mix together 1 2/3 C white whole wheat flour, 1 1/2 tsp. baking powder, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, a pinch of ginger and 1/4 tsp. salt.  Stir well. 

In a second bowl, combine 3/4 C sweet potato puree, 1/2 C applesauce, 2 eggs, 1/3 C brown sugar, 1/4 C milk and 2 T olive oil.

 

Mix together the dry & wet ingredients until a batter forms. 

Finally, add in 1/2 C chopped, tart apples.  We used regent. 

Scoop muffin batter into lightly greased and/or lined muffin tins.  Fill tins 3/4 full. 

Bake at 375 for 18-20 minutes. 

Allow the muffins to sit in the pan for 5 minutes, and then remove to a wire cooling rack to cool completely. 

If desired, serve with a cinnamon cream cheese!  I can only imagine how fabulous they would be with a cinnamon cream cheese slather… but they are mighty plain too.