Simple Pumpkin & Apple Spice Muffins

Don’t you love good food porn? Me too. Problem is, I’m neither a food photographer, nor a master recipe maker. Half the time I post something food related on Instagram I’ve either taken the framework of a recipe and made it my own (I typically never follow any recipe to a T) or decided to make something up based on available ingredients in our kitchen, with zero measuring done in the process. Also, being the semi-perfectionist that I am, I feel like if there is no way to incorporate the amazing eye candy that is typically associated with most recipe posts, then what’s the point? I’m completely impressed by those who are able to take pictures of their recipes every step of the way and present them in a beautiful, stylish layout. Kudos – you folks are my inspiration. However, when I’m trying to squeeze in cooking between other to-do’s or involve teenie, trying to get pretty pictures throughout the process in my dark AF kitchen proves to be quite difficult. So, when I can get through with at least one decent pic of the final product then I feel like I’m doing well. It is for these reasons that I rarely post recipes of the food I make. But in thinking more about it, maybe a lack of pictures isn’t really the barrier that I’ve made it out to be. When it comes to recipes, I personally like to get down right to business, skipping right past the long narrative or step-by-step process that whoever put the post together had taken the time to create. When I’m on the hunt for something to cook I’m most often in the middle of planning my shopping (or worse at the store already) or trying to come up with something to make on the spot. I need to know how to make it stat. Since the point of this blog is to reduce waste all around (including that of time), I’m going to save you and I both precious minutes by cutting straight to the chase.

These pumpkin muffins were made with no sugar added – the only sweetness being provided by the chopped apples, making them the perfect snack for the whole family!

Pumpkin & Apple Spice Muffins
Makes 12 muffins

INGREDIENTS:
2 and 1/2 cups whole wheat flour (purchase in bulk)
1 tsp baking soda (purchase in bulk)
2 tsp pumpkin spice (purchase in bulk)
1 and 1/4 cup fresh pie pumpkin pureed (local)
2 cups or 1 large apple, chopped (local)
1/4 cup butter softened (local or in wax paper that can be composted)
2 eggs (Free range, local)

DIRECTIONS:
1. Cut pumpkin in half and cook facedown in glass baking dish at 350 degrees for 1 hour. Scoop out and puree with small amount of water.
2. While cooking mix together dry ingredients and prep apple.
3. Pull out butter from fridge to let soften on top of stove while pumpkin is cooking.
4. Once pumpkin has been pureed, whisk together with eggs and butter.
5. Mix into dry ingredients and then fold in chopped apple.
6. Scoop either directly into a greased muffin pan or paper cups that can be composted.*
7. Bake at 350 degrees for 20 minutes. Prick center with a fork, plain wooden chopstick or toothpick to test for doneness.
8. Remove from pan to let cool on wire rack completely before enjoying.
9. Store in an air-tight container. Freeze what you don’t think you’ll eat within 2-3 days to avoid spoilage.
10. Compost paper liners (if used) upon eating.

*There is also the option of silicone baking cups but I have never used these. While silicone is much more temperature stable than plastic and therefore a better alternative to plastic when dealing with food, according to Life Without Plastic there has been very little research done to evaluate it’s impact on health. Because of this avoiding high temperatures such as cooking may be your best option. For this I recommend choosing unbleached paper liners or avoiding them all together. I have a stash of muffin liners I’ve been trying to use up so haven’t had the chance to try the alternative options.

**If these aren’t quite sweet enough for you, add 1/2 cup sugar to the dry ingredients. I’ve made these both ways and they bake just the same!

This recipe was adapted from Taste Of Home.

What are your thoughts on short and sweet recipes? Do you feel like they give you everything you need or do you prefer those that are more detailed?

xo, Erica