“Everyone must take time to sit and watch the leaves turn.”
One of the many things I love about fall is baking with apples and pumpkin. Since we really don’t get have fall in the city via changing leaves, I up my baking with these key ingredients to compensate!
This recipe was adapted slightly from The Food Network.
- Cooking spray
- 3/4 cup plus 2 tablespoons packed brown sugar
- 1/4 cup chopped pecans (plus an additional 1/2 cup to add to the batter if you want, like I did!)
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 2 large eggs
- 1 cup natural applesauce
- 1 teaspoon vanilla extract
- 3/4 cup low fat buttermilk
- 1 large Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray or I suggest using liners since the recipes replaces half of the oil with applesauce and they tend to stick to the pan.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of one of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.