Pumpkin, Apple, & Carrot Muffins

This recipes pretty much fell into my lap. I had just received a huge bag of fall produce from my friend Jaylene, which included a ton of huge carrots. Then my sister Ali, text me to tell me I should make a pumpkin-apple loaf for my blog. Put it all together and what do you get? A great fall bread, filled with fresh fruits and veggies, that is virtually fat free but super moist.

It is also a good way to use all of that pumpkin I am sure you have laying around. I used canned pumpkin because I already had it open, but all you would have to do is roast and puree your pumpkin and it would be equally, if not more, delicious. I made my own apple sauce for this, which is super easy as well. Just throw some cut up apples in a small pot with a little water and simmer until soft. Then pop them in a blender or food processor and you have your very own applesauce! However you choose to make these, you will be pleasantly surprised at how delicious they are, with so little steps!

Pumpkin Carrot Apple Muffins

1 cup all purpose flour

1/2 cup whole wheat flour flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon ground cloves

2 eggs

3/4 cup sugar

1/2 cup canned or fresh pumpkin

1/4 cup applesauce

1/2 teaspoon salt

1 cup shredded carrots

Preheat oven to 350 degrees. 

In a large bowl combine flour, baking powder and soda, and spices. 

In a separate bowl add eggs, pumpkin, sugar, applesauce, and salt. Mix well.

Homemade Applesauce looks gross.....but is so delicious!

Add wet ingredients to dry ingredients and mix until just combines. Fold in carrots.

Pour into greased muffin tins and cook for 20-25 minutes, or until an inserted toothpick comes out clean.

My leftover batter went into a mini loaf pan so I could give Jaylene some of her carrots back, in a more tasty form :)