Wholesome Pumpkin and Applesauce Muffins
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Since the time she started eating solid foods, I have really placed importance on providing Penelope with as much wholesome homemade food as possible. For a long time now, that has included muffins! They just might be one of her favorite foods! I started out using recipes from some of my favorite baby and toddler food books. She has gobbled up muffins including zucchini, blueberries, carrots, and apples. I felt really great about feeding her all of those things, but wow, the food prep factor was real.
As my life got busier over the last year, I found the only muffin baking time I had was after she went to sleep, so I started looking for a recipe that was a little less intensive, but still contained all of the wholesome ingredients that I loved from the recipes I was already using.
I started looking into recipes that would allow me to use canned pumpkin and applesauce in place of freshly grated or chopped fruits and vegetables. I found a lot of recipes, but each variation contained something I wasn’t crazy about, white flour, refined sugar, loads of vegetable oil, etc. So, I took some of the base ingredients from my favorite recipes and wet/dry ratios from some of the pumpkin applesauce muffins I found online and I started to play.
Some batches were too moist, others weren’t sweet enough, and others lacked depth. It didn’t matter to Penelope, she ate them all. But of course, that wasn’t good enough for me. I needed to figure out a muffin recipe that I could feel good about eating (and tasting) myself.
Finally, sometime in April, I decided I was satisfied with my results and I set about making sure my recipe could deliver reliable results each time. After making this recipe several times over, I think it is safe to say I’ve achieved a consistent result. The flavor is on point and while the muffins still come out dense (you’ll understand why when you see the ingredients), the outside is less chewy than it was when I first started playing around with the recipe, and I can happily eat and enjoy these myself!
Katie’s Wholesome Pumpkin & Applesauce Muffins (download printable recipe here)
1 cup rolled oats, ground to coarse flour
1 cup white whole wheat flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
1 can (15 oz) pumpkin
1/3 cup unsweetened applesauce
¼ cup yogurt
½ cup honey
½ – 3/4 cup raisins
Preheat oven to 350°. Line two muffin tins with muffin or cupcake liners.
Whisk dry ingredients together in a large bowl.
Add wet ingredients to a medium-sized bowl and gently stir until ingredients are combined.
Add wet ingredients to dry ingredients and gently fold to combine.
If desired, fold in raisins.
Scoop by ¼ cup portions into lined muffin cups. Bake at 350° for approximately 20 minutes.
Makes 12-15 muffins.
Enjoy and be sure to check our more awesome recipes over on Full Plate Thursday!