Today is the first official day of fall and I am so ready to break out the pumpkin, sweet potatoes, pot roast and apple pie recipes. There’s just something so comforting about fall foods that I really love – cinnamon and cloves, root vegetables, thick soups and slow cooking makes my kitchen feel perfectly cozy. What better way to usher in the start of fall than these delicious muffins. They are loaded with vitamins and packed with fall flavors. This recipe will make a nice big batch of about 24 muffins. Eat some, share some, and freeze a few to enjoy later.
- 1-1/2c Thrive Sweet Potatoes
- 1/2c Thrive Apple Chips or Slices
- 4-1/2c Water
- 1/2c Butter or Applesauce
- 1/2c Honey
- 1t Vanilla Extract
- 1c Thrive Whole Wheat Flour
- 2c Thrive White Flour
- 1/4c Thrive Instant Milk Powder
- 2T Thrive Egg Powder
- 1t Baking Soda
- 1t Baking Powder
- 1t Pumpkin Pie Spice (sub 1t cinnamon if desired)
- 1/2t Salt
- 1/4c Chopped Walnuts (optional)
- Brown Sugar for topping
Preheat oven to 350 and grease a 12 cup muffin tin very well (these little things are sticky!). Combine sweet potatoes, apples and water in a large saucepan and heat to boiling. Reduce heat, cover and simmer for 20 minutes or until potatoes are tender. Puree sweet potatoes and apples with a stick blender (or carefully transfer them to a standard blender), then stir in remaining wet ingredients. Set aside to cool.
In a large bowl, combine all dry ingredients. Slowly add dry ingredients to wet ingredients, stirring well. Spoon batter into greased muffin cups and top with a sprinkle of brown sugar. Bake for 28-30 minutes or until golden brown.