Today’s Fave Recipe Pumpkin Apple Muffins

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As I set here drinnking my pumpkin spice coffey with just a touch of hazelnut creamer I need to say “OMG it’s fall ya’ll!!!! This is my absolute favorite time of year. I love everything about fall!! Bonfires, the changing leaves, the crisp fall air, football, the flavors of the season, all of the amazing fall activities and festivals, and horror movies…there’s just too much to list! Fall is a season of renewed energy for me. As I’m sure you all can guess Halloween is my fave holiday and I have to admit that I am one of those Halloween season starts on September first and ends Halloween night, people!! LOL One of my favorite activities during the fall season is to go on a picnic at a park or near a lake or river, somewhere peaceful where I can just enjoy nature and all the beauty God has given us in this season. One of my fave recipes for this time of year is Pumpkin Apple Muffins. I found this recipe in a newsletter that I recieve from our local extension office. I like to use fresh locally grown apples and pumpkin that I pick up from one of my fave places to buy fresh fruits and veggies’ “Hintons Orchard in Hodgenville KY”. This place is amazing and seems magical during the fall! Better yet the family that owns this place are absolutely amazing. They are the sweetest, friendliest people I have met. If you ever find yourself in the area make sure to stop by and check out all their amazing products. Now for what you’ve been waiting for the recipe!!!!

Pumpkin Apple Muffins

1 1/4 cups all purpose flour, 1 1/4 cups whole wheat flour, 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/4 cups honey 2 large eggs 1/2 cup conola oil 1 1/2 cups fresh pureed pumpkin 2 cups finely chopped granny smith apples

Preheat oven to 325 degrees F. In a large bowl combine flours, baking soda, salt, and spices. In a small bowl combine honey, eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or papere lined muffin cups, 2/3 full. Bake for 25-30 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Note: you can substitute 2 cups granulated sugar for honey, decrease baking soda by 1/4 teaspoon and increae oven temp to 350 degrees. Yeild: 18 muffins

Nutritional info: 200 calories, 7g fat, 35 mg cholesterol, 160 mg sodium, 35 g carbs, 2 g fiber, 20 g sugar, 3 g protein

Photo by Lain De Macias on Pexels.com

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Published by Anita Coffey

Blogger, Girlfriend, mother to 4 and 1 bonus son, Nana to 1, wine and coffee lover, Fall obsessed, photographer, traveler, DIYer

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