Pumpkin Muffins

There are a few foods that I absolutely can't get enough of during the fall: Sweet Potatoes (i.e., pumpkin at our house) and Apples.

Love them.

These muffins have both :)

The product is a healthier version of the original recipe -- using whole wheat flour, reduced sugar and replacing some of the chocolate chips with craisins.

Pumpkin Sweet Potato Muffins - Adapted from Alli 'n Son
{Print Recipe}

3/4 C white sugar
1/4 C brown sugar
1/8 C applesauce
1/4 C oil
1 egg
1 tsp. vanilla
1 1/4 C whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/3 C milk
1/2 C sweet potato puree
1/2 C dark chocolate chips {or craisins}

Begin by mixing together the dry ingredients {flour, spices, salt, and baking soda} in a bowl.

Combine the egg, sweet potato puree, milk, oil, applesauce and sugars together in a second bowl.

Mix the wet and dry ingredients together until just moist.

Then, stir in your chocolate chips or craisins.

Scoop into lightly greased muffin tins and bake at 350 for 20-25 minutes until lightly browned.

 Check for done-ness by sticking a toothpick in one of the muffins -- if it comes out clean, they're done!

Enjoy!

This post is linked to:

• Slightly Indulgent Tuesday
• Tasty Tuesday Parade of Foods
• Tasty Tuesdays
• Delicious Dishes
• What's Cooking Wednesday
• Ingredient Spotlight