Its not really the season for pumpkin but this recipe is one I have had in my recipe box for years and I make it all year long. It has been a staple in our house that we love – however, I actually haven’t made it in AGES because the amount of sugar and oil in this recipe is cray-cray! So today I wanted a somewhat healthy dessert (since baby girl doesn’t seem to like chocolate #howisshemine) and I decided to tweak this recipe to make it something that I can make on a regular basis again without cringing over the ingredients.
These tasty little muffins are savoury with a surprise pop of sweet and won't last long in your house. At least the don't last long in ours!
- 1/2 cup honey
- 1 egg
- 1 cup pumpkin puree
- 1/4 cup applesauce
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup applesauce
- 1/2 cup butterscotch chips
Preheat oven to 375F. Mix honey, egg, pumpkin and 1/4 cup applesauce.
Add flour, baking soda, salt, baking powder + cinnamon and mix just until combined.
Add remaining 1/2 cup of applesauce and mix.
Add butterscotch chips and mix until combined.
Scoop into mini muffin tins and bake for 8-10 mins or until done.
Swapping sugar for honey and oil for applesauce is so easy to do and no one even noticed a difference in the muffins #sneakymomwin Do you have any recipe swaps that your family has no idea about? I’d love to hear about them!