Apple Pumpkin Muffins

We went apple picking last Wednesday and it was awesome!

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Now begins the flood of apple based baked goods!

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Today we have Apple Pumpkin muffins:

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this recipe makes A LOT like 15 regular and 24 mini muffins. So plan accordingly.

Dry:

2 1/2 C whole wheat flour

1 C brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp apple pie spice

Wet:

1 Large egg

1/4 C canola oil

1/2 C yogurt

1 tbsp lemon juice

2 C pumpkin puree

fruit:

2 C apple chunks

pre-heat the over to 375 F

whisk together the dry ingredients

whisk together the wet ingredients

make a well in the center of the dry and pour in the wet. Stir until everything is just incorporated.

Dump in the fruit and fold it all in

spoon into prepared muffin tins. Bake regular muffins for 20-25 minutes, mini muffins for 10-15 minutes.

Remove from the tins to cool on a wire rack. Eat and enjoy!

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Pi Day Pie

Our family tradition is to always make pie for pie day. Usually the Llama requests Sweet Bean Pie, but the impending storm had me all distracted and I forgot to cook the beans so I made Pumpkin pie instead.

First you need a good crust, this is my favorite, tender and flaky!

Perfect Pie Crust

2 1/2 C whole wheat flour

1/2 tsp salt

1 stick room temperature butter

1 stick super cold butter – fresh from the freezer is best

1 Tbsp white vinegar

1 large egg

cold water

put the flour and salt into your food processor and whir to mix.

Add the room temperature butter and pulse until it is almost completely incorporated.

Cut the frozen butter up into small chunks and pulse until it resembles large peas, maybe even a bit bigger.

In a measuring cup whisk the egg and vinegar and add enough cold water to make 2/3 cup.

Dump the flour mix into a large bowl and add the egg mix, stirring with a fork until it mostly comes together.

Separate into 3 balls and wrap in plastic wrap. Each ball makes one crust.

When you go to roll out the dough fold it in on itself a couple times – like puff pastry – before rolling it into the final size and putting into your pie plate. Refrigerate at least half an hour before baking.

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Sweet Bean Pie

2/3 C sugar

1 Tbsp flour

2/3 C evaporated milk

4 Tbsp oil

3 large eggs

1 Tbsp vanilla

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/16 tsp cloves

1 C mashed navy beans, packed down well.

Put everything in the blender and blend until smooth. Pour into pre-baked pie shell and bake at 350 for 40-50 minutes.

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Pumpkin Pie

2 C pumpkin puree

2/3 C evaporated milk

1 tsp cinnamon

1 tsp pumpkin pie spice (I use my homemade recipe)

1/2 tsp salt

3 large eggs

3/4 c dark brown sugar

Whisk together the eggs and sugar, set aside.

Whisk together pumpkin, milk, and spices until smooth. Stir in egg mixture.

Pour into pre-baked pie shell and bake at 350 for 45-50 minutes.