Now is the time of year when I highlight a few pumpkiny things on the blog. Because it's actually October now, the time when pumpkins are in season and seasonally appropriate.
Although you, like I, are likely suffering from a bad case of PSO: Pumpkin Spice Overload, which has reached epidemic proportions this year.
Pumpkins and ApplesI've gotten a bit of a reputation among my friends and readers over the years for being adamant with my No Pumpkin Until October rule. Every pumpkin-spice-hating meme has made its way on to my Facebook page, courtesy of Ninj fans.
Don't get me wrong. I don't hate pumpkin. I'm just a firm believer in keeping my life and eating habits seasonal.
And letting apples, one of the world's most perfect food, have their time in the sun, which is the entire month of September, in my book. It's the month for indulging in apple butter, apple pie oatmeal, apple bread pudding and apple sauce -- just for starters.
But now that it's early October, it's time for apples and pumpkins to join forces, which they do so quite deliciously in these healthy apple pumpkin breakfast muffins.
Healthy Breakfast MuffinsThe beautiful thing about these muffins is that not only are they easy to make (mix wet ingredients, add dry ingredients and bake), they make a delicious grab-and-go breakfast. Dairy-free (no butter!), low in sugar and high in fiber and protein, thanks to whole grain oats, diced apples and pumpkin puree, this is one pumpkin spice treat that you don't have to feel guilty about eating.
So welcome back, pumpkin. It's always good to see you for a short while. Have a lovely time with the apples and enjoy your October spotlight -- even if I do make you share it with butternut squash every year.
Do you limit your pumpkin spice whatevs to October or are you a victim of PSO? Leave a comment: The Ninj wants to know.
[ And be sure to check out more of my favorite pumpkin recipes! ]
Healthy Apple Pumpkin Breakfast Muffins(inspired by The Minimalist Baker)
1 2/3 cups white whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened nutmilk (I used cashew)
3/4 cup pumpkin puree
1/2 cup packed light brown sugar
2 tablespoons coconut oil, melted
1 teaspoon vanilla
2 cups peeled, cored and diced apples 1/3 cup old-fashioned oats, plus more for sprinkling
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt; set aside. In a large bowl, whisk together the nutmilk, pumpkin, brown sugar, coconut oil, egg, and vanilla. Add the dry mixture to the wet mixture and stir until well blended. Add the apples and oats and stir until just combined.
Spoon into prepared muffin tins and sprinkle more oats on the top of each cup. Bake for about 20 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.