Autumn. I love all things fall. I love how it is the precursor to my favorite Season — Winter. I specifically love the food. All the squashes, all the time.
It should be no surprise that because of my affinity for fall, that I love pumpkin errrything! PSL, pumpkin scones, pumpkin bread, pumpkin cookies, pumpkin waffles, the list goes on and on!
Even though fall hasn’t officially arrived, my recent trip to Starbucks proved the calendar wrong by having PSL on the menu! Yusssss! Fall is here!
So, I went home and made some most delicious Pumpkin, Apple, Carrot Muffins with the help of my new favorite little helper, Willow.
Just in case you want to try these delicious fall treats, here is the recipe:
1 1/2 Cups pumpkin purée
3/4 Cup vegetable oil
3 tablespoons softened butter
1 Cup white sugar
1 Cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
2 large apples (sliced and diced)
1 Cup shredded carrots
2 1/4 Cups Pastry Flour (I use whole wheat)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice
Preheat oven to 350 degrees and prep 24 regular sized muffin tins.
In a large bowl, combine pumpkin purée, vegetable oil, vanilla extract, eggs, apples, carrots,and softened butter. Mix well.
In separate bowl, mix together sugar, flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Next, add the dry mixed ingredients to the bowl of wet ingredients.
Finally, divide the batter evenly between the prepared muffin tins.
Bake in the preheated oven for approximately 30-45 mins or until done.