Page 16 - 2020 Parker Co. 4-H Food Show Recipe Book

Apple Pumpkin
Apple Pumpkin

Muffins
Muffins

B r o o k e K i n g s t o n
B r o o k e K i n g s t o n
A g e D i v i s i o n : S e n i o r
A g e D i v i s i o n : S e n i o r

I N G R E D I E N T S
1 1/3 cups almond flour
1 cup whole wheat flour
2 teaspoons baking powder

½ teaspoon baking soda
½ teaspoon salt

1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves,

optional
3 large eggs

1 15-ounce can of pumpkin (not
pumpkin pie filling)
½ cup honey
¼ cup canola oil

1 teaspoon pure vanilla extract
1 cup coarsely grated unpeeled

apples*
1 cup chopped unpeeled
apples*

*Avoid Macintosh apples if
P R O C E D U R E
possible
1. Preheat oven to 400 degrees F.
2. Generously coat 18 standard muffin cups with cooking spray.
3. In a medium bowl, combine the almond flour, whole wheat flour, baking powder, baking soda, salt, cinnamon,
ginger, nutmeg, and cloves, using a whisk.
4. In a large bowl, whisk the eggs, pumpkin, honey, oil and vanilla until well combined.
5. Add the flour mixture to the pumpkin mixture and combine, using a wooden spoon, until thoroughly blended.
6. Gently fold in the apples.
7. Divide the batter evenly among the 18 muffin cups.
8. Bake for 13-16 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
9. Remove the muffins from pan and cool on a wire rack.

Servings: 18 Muffins
1 5