Pumpkin Morning Muffins

Prep Time: 15 minutes | Cook Time: 30 minutes | Makes: 12 muffins

wheat-free soy-free nut-free egg-free dairy-free
picture

Pumpkins may be a staple of Halloween, but with this recipe, you can enjoy them year-round! This festive fall sweet treat is packed with Vitamin A, an essential nutrient that keeps your vision sharp.

Ingredients

  1. 1 tart apple, such as Granny Smith
  2. 2 carrots
  3. 1/3 cup oil
  4. 1 15-ounce can pumpkin puree
  5. 1/4 cup sugar
  6. 1/4 cup brown sugar
  7. 1 teaspoon maple extract
  8. 2 cups wheat-free flour blend
  9. 2 teaspoons baking soda
  10. 1 teaspoon ground cinnamon
  11. 1/2 teaspoon ground ginger
  12. 1/4 teaspoon ground cloves
  13. 1/4 teaspoon salt
  14. 1/2 cup raisins

Tools

  1. standard muffin tin with 12 cups
  2. paper muffin liners
  3. cutting board
  4. vegetable peeler
  5. chef’s knife
  6. spoon
  7. box grater
  8. large mixing bowl
  9. measuring cups/spoons
  1. Preheat oven to 350°F. Place one liner in each of the cups of the muffin tin and set aside.
  2. Peel the apple with the vegetable peeler. Then cut out the core by cutting the apple in half from top to bottom. Chop the apple into small cubes and set aside.
  3. Peel the carrots with the vegetable peeler. Grate the carrots using the large-holed side of a box grater. Set aside.
  4. In a large mixing bowl, combine the oil, pumpkin, sugar, brown sugar, and maple extract. Stir to combine.
  5. Add the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir until all the flour is absorbed. It’s OK if the mix is a little lumpy.
  6. Add the apples, carrots, and raisins to the bowl and mix.
  7. Scoop the batter evenly into the muffin tin, filling each muffin about two-thirds full.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.