Freshwater: Pumpkin Applesauce Muffins

This year I made Pumpkin Applesauce Mini Loaves, using this Pumpkin Applesauce Muffin recipe from Southern In Law. I made a few variations, and baked several batches.

My regular furry companion abandoned me for awhile for some "guy time", but he arrived a little while after I'd started baking, "accompanied" by our youngest daughter.

And yes, we have an egg carton or two on our refrigerator!

I did make some changes to the basic recipe, along with the variations. I made two batches with the oat flour, like the original, but I didn't use gluten free flour at all.

The third batch I used only regular flour.

Variation 1: Oat flour and regular flour, sugar and maple syrup

Variation 2: Oat flour and regular flour, Cocoa powder, sugar

Variation 3: Regular flour, sugar, chocolate chips

For the mixed spice I used ginger, nutmeg, and allspice. 1 large can of pumpkin puree was enough for three batches.

Original Recipe from Southern In Law:

3/4 cup gluten free plain flour

3/4 cup buckwheat flour or gluten free oat flour (the choice is yours!)

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/2 tsp mixed spice

Pinch of salt

1/2 cup egg whites or 2 eggs

1 cup pumpkin puree (if your pumpkin puree is quite liquidy, you may need to add 1-2 tbsp of flour)

1 cup unsweetened applesauce

1/4C-1/2C honey (use more/less depending on how sweet you like things - if vegan, use maple syrup and you can also use sugar if you prefer)

2 tsp vanilla

Preheat oven to 180°C/350°F

In a bowl, combine flours, baking powder, baking powder, baking soda, spices and a pinch of salt.

Combine your egg choice with the pumpkin puree, applesauce, honey and vanilla.

Pour your wet ingredients into your dry ingredients, mixing until just combined.
Bake for 10-20 minutes, depending on size, until a skewer removes clean