Last Sunday I tried a new recipe for pumpkin muffins, Avy's favorite flavor is pumpkin so I knew she'd be honest. Thumbs up from my girl! She ate them for snacks, lunch and breakfast all week. And I may or may not have smeared them with cream cheese frosting after I warmed them in the toaster for her. The best part is I made more healthy changes this week. Mom of the year right here. 


What you need: 

1 1/2 cups whole wheat flour

1/2 cup almond flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

2 eggs

1 cup sugar

1 cup pumpkin

1 cup applesauce

Preheat the oven to 350 degrees. Mix the dry ingredients, minus the sugar, in a bowl using a whisk to get out any lumps. In another bowl mix the eggs, pumpkin, applesauce and sugar. Add the dry ingredients to the wet and stir to combine. 

Pour into a buttered muffin tin. Bake for 40-45 minutes. Insert a toothpick to test for readiness at about 30 minutes, it may come out cleanly but not be completely baked, touch the top of a muffin and press down a bit, if the toothpick is clean and the muffin feels firm and dry, remove and let cool.

These muffins are super moist and are great plain. Or with butter. Or with cream cheese. Or cream cheese frosting. Oh my god just make them, you'll thank me.