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Hearty Pumpkin Apple Muffins

Change is good. These muffins bring a change of flavors – pumpkin and apple for the new fall season – but they also use a different type of flour. If you’ve never used buckwheat before you’ll find that the hearty, almost nutty flavor of this flour blends well with spicy fall flavors. More good news: you can share them with your gluten free friends as buckwheat is naturally gluten free.

Hearty Pumpkin Apple Muffins

Author/Source:

Kim @ Onceamonthmom.com, adapted from Whole Living

Ingredients:

  • 0.75 cup buckwheat flour
  • 1 Tablespoon baking powder
  • 1.5 teaspoons cinnamon
  • 0.25 teaspoon salt
  • 4 medium eggs
  • 1 cup pumpkin puree
  • 0.5 cups honey or pure maple syrup
  • 1.5 medium apples, peeled and diced
  • 0.5 cup almonds, chopped

Directions:

Preheat oven to 350 degrees. Grease a muffin tin or line with paper liners. In a large mixing bowl, combine buckwheat flour, baking powder, cinnamon, and salt. In another large bowl, whisk together eggs, pumpkin puree, and honey. Add wet ingredients to dry ingredients and stir gently until just combined. Fold in apples and almonds. Divide batter among muffin liners, filling just to the top of the liner (or if using a greased pan, fill each well until almost full). Bake for 30 minutes or until tester comes out clean and dry.

Freezing Directions:

Bake as directed above. Cool muffins completely. Place in freezer bags, label, and freeze. TO SERVE: Thaw and enjoy.

Servings: 12 muffins

 

**conversion chart image provided by Erik Spiekermann

8 Responses to “Hearty Pumpkin Apple Muffins”

  1. Anjuli says:

    Can we use unsweetened apple sauce instead of diced apples? Also, how much? Thanks.

    • Kelly says:

      You could use applesauce, but the diced apples are more for a burst of flavor and texture. I would say just about 3/4 cup of applesauce would be good.

  2. Christy says:

    these are great! made them this weekend – thanks!

  3. Dancerlindzi says:

    Could you use all purpose or wheat flour? I don’t have buckwheat.

    • kim says:

      I would recommend using a whole wheat flour if you make substitutions. You may have to add a little extra as the buckwheat has a slightly heavier consistency.

  4. Kristen says:

    These were delicious! I substituted white whole wheat (same amount) for buckwheat and they were great. Will make with buckwheat for my gluten free friend!

  5. Whitney says:

    Well first time around I was distracted and forgot half the eggs! So, it was a fail. My dog barely ate them. They were weird soggy cake-like blobs!

    But I made them again- with white flour, applesauce and no almonds.
    Thank you so much for this healthy but delicious recipe!!

    PERFECT-O!!

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