Fall will be here before we know it (11 days but who is counting). Some of the tree leaves are starting to turn yellow and red hues. My husband and I went running last weekend on one of our favorite trails and there were already some leaves hitting the limestone path. Fall in Western Pennsylvania is very beautiful and we are lucky to have all the seasons.
We were able to stop at my grandfather’s orchard last weekend. He always likes to show his apple trees, peach trees, and thriving garden. This is a picture of him and I below. I am trying to hold all the goods in just one hand. But the reality of it is we left with a cooler full of produce, several bags of kale, peaches, apples, and an 8.175 pound head of cabbage.
My grandpa’s apple trees have so many apples, he has to place posts under the branches to prevent the apples and branches from hitting the ground. He gave us some of his apples. I was able to incorporate them in the recipe today, along with my neighbor’s roasted pumpkin I freeze canned last year.
In the fall I make everything pumpkin and apple. I love the smell of these fruits baked in fall combined with cinnamon.
Prep Time: 15 Minutes Cook Time: 21 minutes
This recipe yields: 21 muffins using a size # 16 scoop
Prep Work &Tools need for the job:
- Number Size 16 scoop
- Muffin Tin Liners
- Muffin Cups
- Cooking Spray
- Preheat oven to 350 degrees
- Line standard muffin tin with paper liners
1 cup of pureed pumpkin
1/4 cup of canola oil
1 teaspoon pure vanilla extract
1 2/3 cup sugar
2 Tablespoons of ground Flaxseed
1 teaspoon of apple pie spice
1 teaspoon of pumpkin pie spice
2 1/2 cup of whole wheat pastry flour
1/2 teaspoon kosher salt
1 teaspoon of baking soda
2 cups of chopped apples, peeled
- In a large bowl, combine the first six ingredients. Set aside.
2. In a small bowl combine flour, baking soda, spices, & salt. Stir dry ingredients into wet ingredients just until moistened. Fold in apples. Cooking spray the lined muffin cups and use a # 16 scoop to fill the tins.
3. Bake the muffins at 350° for 19-21 minutes or until toothpick comes out clean. I rotated my muffins halfway through for even baking. Remove from pan after 5 minutes have elapsed and allow to cool on wire rack.
Enjoy the muffins on their own or slathered with apple or pumpkin butter.