Whole Wheat Pumpkin Muffins with Apples and Walnuts
- 20 minutes
- 17 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup ground flax seed
- 1/2 cup brown sugar + 2 tablespoons
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup pure pumpkin
- 1/2 cup plain low fat yogurt
- 1/2 cup applesauce - unsweetened
- 2 tablespoons melted coconut oil
- 1 cup chopped apple
- 1/2 cup Diamond of California® chopped walnuts - divided
- Pre-heat oven to 375 degrees and line a muffin pan with baking cups.
- In a medium bowl, whisk together dry ingredients: flour through baking soda. *Use only ½ cup of the brown sugar.*
- In a large bowl, whisk together wet ingredients: eggs through melted coconut oil.
- Slowly add the dry ingredients to the wet and stir until fully incorporated.
- Scraping down the sides of the bowl with a rubber spatula then stir in chopped apples and all but two tablespoons of chopped walnuts.
- Using a large cookie scoop, divide the batter evenly between the 12 muffin cups.
- In a small bowl, combine remaining 2 tablespoons walnuts and 2 tablespoons of brown sugar and carefully sprinkle the top of each muffin with the mixture before placing pan in the oven.
- Bake for 25 minutes or until toothpick comes out clean. Let cool 2 minutes in the pan then remove and continue cooling on a baking rack.
If you can’t find whole wheat pastry flour, try white whole wheat flour or use half all-purpose and half whole wheat flour. You can use 100% whole wheat flour but the end result won’t be as light and fluffy.
Muffins can be kept in an air-tight container for up to 3 days or frozen for up to 3 months if individually wrapped in plastic wrap.