Pumpkin Fruit and Nut Muffins

READY IN: 40mins
Recipe by PaulaG

These are a delightful moist muffin with a light apricot glaze. They are packed full of fruit and nuts but not fat.

Top Review by justcallmetoni

I made three changes that may have affected the final flavor -- so I am not rating --though were I to it would easily be 4 or 5 stars. First, I was pulling these together rather last minute and didn't have cashews so I used toasted pinenuts. That was great and gave you the same crunchy pockets the cashews would have delivered. I also subbed Splenda for the sugar. While that cut the calories, I think it resulted in a very dense muffin, far more dense than intended. (It also may have been that I needed to press the plumpedfruit,not simply remove it from the water with aslotted spoon.) That said,it did not stop my crew from gobbling these up as the flavor was sooo good. Finally, I added a 1/4 teaspoon of ginger. Think this gave the muffins the pop that CoolMonday was referring to. Thanks Paula!

Ingredients Nutrition


  1. Preheat oven to 400 degrees
  2. Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
  3. In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
  4. Microwave for 45 seconds or until hot
  5. Cover the bowl and allow fruit to plump while mixing the remaining ingredients
  6. In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
  7. Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
  8. Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
  9. Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
  10. Immediately remove muffins from tin and spread each with a small amount of apricot preserves

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