Pumpkin Apple Breakfast Muffins

 Okay, this is my part two for the Fall Roaming Recipe Exchange hosted by Pretty Mommy.  

These muffins are slightly sweet and perfect with a pat of butter in the morning for a healthy, low-fat treat.

Pumpkin Apple Breakfast Muffins

1.5 c all-purpose flour

1.5 c quick-cooking oats

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

dash ground cloves

pinch of salt

1 cup pumpkin

1 egg, beaten

2/3 c skim milk

scant 1/4 c canola/vegetable oil

1 cup shredded granny smith apple

1. Sift or whisk dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt) in a large bowl.

2. Combine the rest of the ingredients in a separate smaller bowl.  Add wet ingredients to dry and combine until just mixed; it should be a little lumpy as seen in below picture.  

3. Bake in 350 degree oven for 20 minutes or until a toothpick comes out clean. 

Enjoy!

P.S. Be sure to check out Karen's recipe tomorrow at It all started at Mother's!