Whole Wheat Apple Pumpkin Muffins!

Thanks to Bethany of Natural Necessities (where she shares the best natural beauty products!!)

These fall inspired muffins are just under 1 weight watchers point each! 👏🏻 These turned out pretty delicious for it being my first time with my created recipe! The only thing I’d change is maybe a little more sweetener and more pumpkin spice blend!

Keep reading for the delish deets

Whole Wheat Apple Pumpkin Muffins
Serves: 28
Ingredients
Swerve Brown sugar replacement
1 cup(s)
Egg
2 item(s), large, Room Temperature
Pumpkin puree
1 cup(s)
Pumpkin pie spice
3 tsp
Baking soda
1 tsp
Vanilla extract
2 tsp
Himalayan pink salt
1⁄2 tsp
King Arthur Flour Flour, 100% Whole Wheat
2 3/4 cup, Weigh it so it is 308g
Uncooked old fashioned rolled oats
1⁄3 cup(s), Plus a little extra to sprinkle on top!
Wholesome Sweeteners Organic Turbinado, Raw Cane Sugar
2 tsp, For sprinkling on top of muffins before baking! “Optional”
Plain fat free Greek yogurt
1⁄2 cup(s)
Honeycrisp apple
2 medium, 1.5 apples peeled and shredded, 1/2 apple peeled and chopped
Baking powder
2 tsp
Ground cinnamon
2 tsp

Instructions
1 Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line muffin tray with liners and use cooking spray in each liner.
2 In a large bowl, beat the sugar substitute (I used brown sugar swerve) and eggs with a whisk until combined. Add the shredded apples, pumpkin purée, yogurt, pumpkin spice blend, cinnamon, baking soda, baking powder, vanilla extract and salt.
3 Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any addition- al mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
4 Using a small cookie scoop, about 1tbsp, put two cookie scoops of
batter in each liner, yielding approximately 28 muffins. Evenly top the muffins with the chopped apples, sprinkle the tops of the muffins with oats, followed by a light sprinkle of raw sugar and/or cinnamon if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick in- serted into a muffin comes out clean.
5 Place the muffin tin on a cooling rack to cool.
6 These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the re- frigerator for up to 4 days. They keep well in the freezer in a freezer- safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
If you wanted to omit the shredded apples, you could replace with a cup of unsweetened applesauce.