At the end of every summer before the first brisk winds wonder past our orchard, right before the first crisp leaf hits the ground, I get the urge to reach out and taste the rich flavors of autumn. My quest generally begins with an old tried-and-true recipe that’s perfect for a wholesome breakfast or mid-day snack.
Pumpkin, apple, sorghum, earthy grains and warm spices… they are all rolled up into this one little muffin bursting with fall goodness. Hope you enjoy this recipe as much as I do!
Fall Harvest Pumpkin Apple Muffins
1 cup All Purpose Flour
2 cups Whole Wheat Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
1 1/2 cups Pumpkin, pureed
2 cups Apples, chopped
1 cup Sorghum Syrup
1/2 cup Olive Oil
Preheat over to 325 degrees Fahrenheit.
In a large bowl, add pumpkin, oil, sorghum and eggs. Stir until fully mixed.
Add all purpose flour, wheat flour, baking soda, cinnamon, nutmeg and ginger. Stir gently into pumpkin mixture until fully incorporated.
Gently fold chopped apples into the muffin mix.
Spoon muffin mix into paper lined (or greased) muffin tins. Fill muffin cup about three-quarters full.
Bake muffins at 325 degrees for 30 minutes.
Remove muffins from oven. Cool on wiring rack.
I love to sneak a few of these muffins when they are fresh and toasty from the oven, but they taste great when they are cooled, too. If you like them warm, just pop one in the microwave for a few second before enjoying .