Pumpkin-Apple muffins.

I am still experimenting with apple recipes to use up the half-box of beautiful Iowa apples from my parents’ farm. With the fall weather we have been experiencing this week in Chicago, now is as good a time as any to add some chopped apples to pumpkin muffins!

Healthy Pumpkin-Apple Muffins
1 1/3 cups all-purpose {white} flour
1 cup whole wheat flour
1 cup sugar
1/3 cup lowfat vanilla yogurt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs
1 (15 ounce) can pumpkin puree
1 and 1/2 cups tart apples, pealed and chopped

Preheat oven to 350 degrees.  In a large bowl, combine the flour, sugar, baking soda, pumpkin pie spice and cinnamon.

In a separate bowl, mix the eggs, pumpkin and yogurt until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Spoon batter into muffin cups or a greased muffin tin.

Bake for 25 minutes minutes, until a toothpick inserted into the center comes out clean.  Makes 18 muffins – and according to SparkRecipes, comes out to 125 calories per muffin!

{Adapted from All Recipes Addictive Pumpkin Muffins and Taste of Home’s Apple Pumpkin Muffins}