Eat Clean Breakfast Apple Pumpkin Muffins

Good Morning Everyone!

It is another drizzly dreary fall day here in New England. Getting up has been getting harder and harder because 1. It is so dark out and 2. Rain makes me sleepy!

I have seen a lot of recipes and post regarding baked goods with pumpkin in them. I LOVE pumpkin! This is a relatively new flavor concept for Mom on the Run. When I was younger I would not touch pumpkin, now I am trying to infuse the flavor in any dish I make.

I wanted to find a recipe that I could use as a good pick me up snack for days I need something quick and easy. I have been picking at junk food in these times of need and I wanted to have a better alternative than Halloween Oreos (that orange center gets me every time). Here is another Tosca Reno Eat Clean Recipe for a very yummy muffin that tides your tummy over until the next meal.

Apple Pumpkin Muffins

Adapted from Tosca Reno Eat Clean Cookbook

Ingredients:

Wet Ingredients:

• 1/3 cup plain kefir
• 1/3 cup water
• 1 cup of pureed pumpkin
• 1 1/2 cups pureed sweet potatoes
• 1 cup of unsweetened apple sauce
• 1/4 cup of apple butter
• 1/2 cup of canola oil
• 1 tsp of vanilla extract
• 1 tbsp blackstrap molasses

Dry Ingredients:

• 1/4 cup flaxseed
• 1/4 cup sucanat
• 1 tbsp of apple pie spice (cinnamon, nutmeg, allspice)
• 2 1/4 cups of whole grain flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 3/4 cup pitted prunes, chopped
• 1/2 cup of walnut pieces

How to:

• Preheat oven to 375 degrees. Muffins need a hot oven to properly bake. Line Muffin tin with paper liners.

This recipe was a Mom on the Run Mantra recipe: easy, fast, and delicious. I actually baked!!

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Another Great Giveaway to announce (anything for Rachael Ray!!!)

Check in later for double post day treat…..See if Mom on the Run fulfills her goal of going to the gym today. Wish me luck