It's fall, which means it's pumpkin-everything season. And I looooove pumpkin. And cinnamon. I could probably live on pumpkin pie, if it would actually sustain me. I also have my first marathon coming up next weekend (Marine Corps Marathon! I'm so excited!) and have been trying to figure out some healthy ways to carbo load and also get some protein in leading up to this race. Enter: healthy pumpkin muffins.
These muffins, to me, capture everything that is fall. Apples. Apple cider. Pumpkin. Pumpkin spice. Warm, hearty food. These muffins are also, quite possibly, the moistest muffins I've ever had. I hope you enjoy them as much as I do.
Apple Cinnamon Pumpkin Raisin Muffins
1/3 cup 2% fat Greek yogurt
1/2 cup apple cider
2 egg whites
1/3 cup applesauce
1-15 oz can pumpkin
1 tsp vanilla extract
1/2 cup brown sugar
2 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/4 tsp ginger
3/4 cup raisins
3/4 cup dried apples
Preheat oven to 375 F. In a medium bowl, whisk the egg whites until frothy. Whisk in the yogurt, cider, applesauce, pumpkin, vanilla, and brown sugar. Set aside.
Add the dried apples, flour, salt, baking soda, baking powder, and spices to a food processor and blend about 1-2 minutes. Alternatively, finely chop the apples by hand and stir into dry ingredients. Add the apple-flour mix and raisins to the wet ingredients and stir just until mixed. Pour into a muffin tin (first spray with Pam if not using a non-stick pan), filling the cups evenly. The cups will look over-filled. Bake the muffins at 375 F for 20-25 minutes. Remove from oven, allow to cool in the pan for 5 minutes, then remove muffins to a cooling rack to cool completely.
2 comments:
Groan. Will you please make some of these for your mom when you come home for the holidays? They sound incredible!
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