But more about that later….
These muffins were a combination of everything I love in the fall: pumpkin, cranberries, roasted pecans, applesauce, and golden raisins. I ‘cleaned’ them up with some whole food, non-processed substitutions. These are hearty enough for breakfast but sweet enough for dessert. I hope you enjoy them!
Adapted from Morning Glory Muffins recipe from Southern Living
1 cup pecans, chopped
3 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground nutmeg
1 cup honey
3/4 cup applesauce OR 1/2 cup applesauce and 1/4 cup pumpkin*
1 eight oz can crushed pineapple (in juice), undrained
2 large carrots, grated (1 cup)
1/2 cup golden raisins,
1 cup fresh cranberries
*I had some pumpkin leftover from making cookies. Lots of pumpkin recipes call for 1 cup of pumpkin so you may have some left if you are using canned pumpkin. This is a great way to use it!
- Toast the pecans: Preheat oven to 350. Bake pecans in a single layer in a shallow pan for 5-7 minutes. Cool completely on a wire rack.
- Change the oven temperature to 350 degrees.
- Whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.
- Mix together honey, applesauce (and pumpkin, if using), eggs, and vanilla.
- Fold in pineapple and carrots.
- Add to flour mixture, stirring just until dry ingredients are moistened.
- Fold in pecans, cranberries, and raisins.
- Bake at 350 for 23-25 minutes.
Recipe Review: These were definitely an experiment. When I tried them out of the oven, I wasn’t too impressed. The next day I tried them again, and whoa! So much better! I think the muffins needed some time to cool down and let the flavors meld. These are a great fall treat. I hope you enjoy them!
Note: Try to eat these within 3 days of making them. After that, the flavors lose their bite and they don’t freeze well. Lucky it won’t be hard to eat them quickly!