Looking for a great Halloween treat that’s not loaded with sugar? Look no farther than these “pumpkin” mini-muffins. Naturally sweetened with honey, carrots, and apples and imbued with the great fall flavors of ginger and cinnamon, they are moist and delicious.
Because they are so small and easy to turn out in quick batches, they’re perfect for anything from a treat for the class at school to a Saturday morning breakfast at home. These are also pretty stress-free to make, so they’re a great baking project to do with your kids. For an added bit of fun, insert a stem from some greens into the top to make them look like little pumpkins.
2 cups flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup butter, melted and cooled
3/4 cup honey
1 cup milk
1/3 cup sour cream
big pinch cloves
1/2 teaspoon cinnamon
2 teaspoons ground ginger
1 cup fresh apples diced
1 cup peeled carrot, shredded
Preheat the oven to 350 degrees. Grease 1-2 mini muffin tins, and fill each hole with mini muffin baking cups.
In a small bowl, combine the flour, baking powder and soda, salt and spices. In a large bowl, lightly beat the eggs and then drizzle in the butter. Then fold in the sour cream. Add the flour mixture and milk intermittently until everything is combined. Fold in the apples and carrots.
Using teaspoons, spoon into baking cups, and bake for 12-15 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool for a few minutes and serve.
For “pumpkin” mini muffins, cut off the stalk of a collard leave or similar and insert in the center.