Ingredients for Pumpkin Fruit And Nut Muffins
- 1/2 cup raisins
- Dried Apricot Halves
- 1/3 cup water
- Whole Wheat Pastry Flour
- Old Fashioned Oats
- Granulated Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup powdered milk
- Unsweetened Applesauce
- 1 cup pumpkin puree
- 1 large egg
- Cashews
- Apricot preserves (for glaze)
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How to Make Pumpkin Fruit And Nut Muffins
- Preheat oven to 400°F (200°C). Line a 9-cup muffin tin with paper liners or grease with non-stick spray.
- In a microwave-safe bowl, combine 1/2 cup raisins, 1/2 cup chopped dried apricots, and 1/3 cup water. Microwave for 45 seconds, or until heated through. Cover and let stand while preparing the batter.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 1 cup granulated sugar, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 cup powdered milk, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add 1/2 cup applesauce, 1 cup pumpkin puree, and 1 large egg to the dry ingredients. Mix until just combined.
- Drain any excess liquid from the softened fruit. Add the fruit and 1/2 cup chopped cashews to the batter. Gently fold until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, spread a small amount of apricot preserves over the top of each muffin for a delicious glaze.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
69g
Fat
6g
Carbs
12g
