Pumpkin Apple Muffins
By Kenneth T. and Victoria B. from Bernice A. Ray Elementary School , Hanover, NH .
Description
The Pumpkin Apple Muffin is a delicious healthy, moist, mouth watering muffin. It can be served as an alternative to pancakes or waffle sticks on the ever popular breakfast for lunch day! Pair it with a yogurt or turkey sausage, and 2 fresh fruits for a healthy nutritious lunch! The aroma of the warm spiced muffins will fill the halls of the school and will surely please the pickiest of eaters.
Nutrition Facts
Serving size: 4 oz
| Calories | 166 |
| From Fat | 32% |
| From Saturated Fat | 4% |
| From Sugar | 22% |
| Sodium | 198mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| White whole-wheat flour | 1 cup/8 oz | 8 1/4 cup/66 oz |
| Light brown sugar | 2 Tbl./1 oz. | 1 cup/8 oz |
| White sugar | 1 Tbl./1/2 oz. | 1/2 cup/4 oz. |
| Baking powder | 1 tsp. | 3 Tbl. |
| Pumpkin Pie Spice | 2 tsp. | 2 cups |
| Salt | 1/4 tsp. | 2 tsp. |
| Apples (or pears) Diced | 1/2 cup/4 oz. | 4 cups/32 oz. |
| Canned Pumpkin | 1/2 cup/4 oz. | 4 cups/32 oz. |
| Egg | 1 egg/1 3/4 oz. | 8 eggs/14 oz. |
| Oil | 2 Tbl. /1 oz. | 1 cup/8 oz. |
| Skim Milk | 1/4 cup 2 Tbl./3 oz. | 3 1/2 cup/28 oz. |
| Vanilla | 1/2 tsp. | 4 tsp. |
Preparation
Preheat oven to 400 degrees. Lightly grease, or line with muffin liners, enough muffin tins for 50.
Combine dry ingredients in a large bowl with wisk. Set aside.
Combine wet ingredients in a large bowl with a wisk. Set aside.
Combine the white sugar and the cinnamon for the topping in a smaller bowl and set aside.
Add diced apples (or pears) to the wet ingredients. * Fresh or canned apples or pears can be used in this recipe. If using fresh, peel, core and dice the fruit. If using canned,
drain well before, dice and add to the wet ingredients.
Create a "well" in the midddle of the dry ingredients. Add the wet ingredients into the dry ingredients and combine until just mixed.
Drop the batter into the prepared muffin pans, filling the muffin tins 3/4 full.
Sprinkle the tops of the muffins with the sugar and cinnamon mixture, about 1/2 tsp per muffin.
Place the muffins in a preheated oven for 20-25 minutes. The muffins are done when a toothpick comes out clean, the tops bounce back when touched and they are light golden in color.
Cool in pans for 5 minutes, then remove from pan and cool on racks. Enjoy!
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