• 8 oz. pumpkin puree (one pie pumpkin)
  • 1.5 eggs
  • 2 Tbsp (60 grams) light sour cream
  • 1 small apple (about 6 oz), skinned and pureed
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • zest of 1/4 – 1/2 lemon
  • 3/4 cup white flour
  • 1 cup whole wheat flour
  • 2.5 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt



Preheat oven to 350 degrees. Cut the top off of your pumpkin, then cut in half. Using a spoon, scrape out the seeds and strings from the center of each half (I recommend saving the seeds for roasting later). Cut your halves into wedges–I do three wedges per half. Place on a baking sheet face up and roast for 45 minutes or until you can easily stick a fork into the pumpkin flesh. Remove from the oven and let cool.




While your pumpkin is cooling, peel your apple, cut it into small pieces, and heat covered in a sauce pan on medium heat, stirring occasionally. When your apple is mushy, remove from the heat and use a fork to smash it into a puree. Using a spoon or paring knife, scrape/cut the pumpkin flesh from its skin. Place the flesh into a food processor and puree.


In a mixing bowl, combine pumpkin puree, eggs, sour cream, apple puree, brown sugar, white sugar, lemon zest, and pumpkin pie spice. Mix until very smooth. Add in the whole wheat flour, white flour, baking soda, baking powder, and salt, and stir only until things are just mixed. It’s okay if there are a few lumps–don’t over mix!




Pour batter into a 12-cup greased muffin tin (I used olive oil cooking spray). Bake in a 350-degree oven for 40-45 minutes, or until an inserted toothpick comes out clean.