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Hearty Pumpkin Apple Muffins

<p>Fall flavors, natural sweetener, and gluten free flour make these hearty pumpkin apple muffins a nice change up for fall.</p>
12 Servings Recipe By

Ingredients

  • 3/4 cups Buckwheat Flour
  • 1 tablespoon Baking Powder
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoons Salt
  • 4 individual Egg
  • 1 cup Pumpkin, Canned
  • 1/2 cups Honey
  • 1 1/2 cups peel and dice Apple
  • 1/2 cups chop Almonds, Raw

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 148 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 75mg Cholesterol
  • 194mg Sodium
  • 24g Total Carb
  • 2g Fiber
  • 15g Total Sugars (Includes 11g Added Sugars)
  • 5g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, combine buckwheat flour, baking powder, cinnamon, and salt.
  3. In another large bowl, whisk together eggs, pumpkin puree, and honey.
  4. Add wet ingredients to dry ingredients and stir gently until just combined.
  5. Fold in apples and almonds.
  6. 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).
  7. Bake at 350 degrees for 30 minutes or until tester comes out clean and dry.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, combine buckwheat flour, baking powder, cinnamon, and salt.
  3. In another large bowl, whisk together eggs, pumpkin puree, and honey.
  4. Add wet ingredients to dry ingredients and stir gently until just combined.
  5. Fold in apples and almonds.
  6. 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).
  7. Bake at 350 degrees for 30 minutes or until tester comes out clean and dry.
  8. Allow muffins to cool completely.
  9. Divide among indicated freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Thaw and reheat if desired

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