Pumpkin Fruit and Nut Muffins

Recipe by PaulaG
READY IN: 40mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 400 degrees
  • Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
  • In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
  • Microwave for 45 seconds or until hot
  • Cover the bowl and allow fruit to plump while mixing the remaining ingredients
  • In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
  • Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
  • Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
  • 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
  • Immediately remove muffins from tin and spread each with a small amount of apricot preserves
Advertisement