Pumpkin and Apricot Muffins

Directions

Prepare the Apricots: Rinse the dried apricots in hot water and chop them finely.
Mix Wet Ingredients: In a large bowl, beat the eggs and add the vegetable oil. Mix in the mashed pumpkin and chopped apricots.

Mix Dry Ingredients: In a separate bowl, combine the cornmeal, wheat bran, baking powder, salt, stevia, and ground cinnamon.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

Bake the Muffins: Preheat the oven again to 360°F (180°C). Divide the batter into a muffin tin lined with paper liners or greased. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Serving Suggestions
Serve warm or at room temperature.
Pair with a cup of tea or coffee for a delightful snack.

Cooking Tips
Ensure the pumpkin is completely soft before mashing for a smooth batter.
You can add nuts or seeds for extra crunch and nutrition.

Nutritional Benefits
Pumpkin is rich in vitamins A and C, and fiber.
Dried apricots provide natural sweetness and are a good source of potassium and iron.
Cornmeal and wheat bran add fiber and essential nutrients.

Dietary Information
This recipe is vegetarian.
Can be made gluten-free by substituting wheat bran with a gluten-free alternative.

Storage
Store in an airtight container at room temperature for up to 3 days.
Freeze for longer storage and reheat before serving.

Why You’ll Love This Recipe
These muffins are moist, flavorful, and naturally sweetened.
They are packed with healthy ingredients, making them a guilt-free treat.
Easy to make and perfect for meal prep or a quick snack on the go.

Conclusion
Pumpkin and Apricot Muffins are a delicious and nutritious option for any time of the day. With their moist texture and sweet flavor, they are sure to become a favorite in your household. Enjey