I am on a constant hunt for the perfect muffin. I’m not sure it exists, but this one comes pretty close. I especially love them during the transition from summer to fall. They have a wonderful warm spice blend with a sweetness from the carrot and applesauce, and I like to make them when I’m not quite ready for anything pumpkin flavored just yet. We are getting some cool mornings here in Colorado, but we haven’t yet descended into full fall mode. These are like a fall teaser. I love that we use whole wheat flour, oats, applesauce, and carrots in this recipe. So much fiber! This is a perfect afterschool snack. I also love to leave the frosting off and send them in lunch boxes (because of the mess of frosting).

Fall Spice Muffins

Ingredients

113 grams coconut oil (½ cup)

2 eggs

195 grams whole wheat flour (1 ½ cup)

64 grams old fashioned oats (¾ cup)

1 ½ teaspoon baking powder

¼ teaspoon baking soda

1 ½ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon nutmeg

½ teaspoon salt

180 grams applesauce (¾ cup)

100 grams brown sugar (½ cup)

85 grams maple syrup (¼ cup)

200 grams grated carrot (1 ½ cups)

1 container cream cheese frosting 

Instructions

1. Preheat oven to 425℉ and line a muffin tin with 12 paper liners. 
2. Melt coconut oil in your microwave and let cool slightly. Place unbroken eggs in a bowl of warm tap water to bring to room temperature. 
3. Combine 195g whole wheat flour, 64g oats, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ½ teaspoon salt in a large bowl. 
4. Combine coconut oil, eggs, 180g applesauce, 100g brown sugar, 85g maple syrup, and 200g grated carrot in a medium bowl. Stir to combine. 
5. Add wet ingredient bowl to dry ingredient bowl and gently stir until combined. 
6. Scoop batter into 12 muffin tins. It should fill them up almost completely. 
7. Bake muffins for 5 minutes at 425℉. Then lower temperature to  350℉ and bake for 15 minutes. Check for doneness by poking a toothpick in the center of the largest muffin all the way to the bottom. If you pull it out and there is wet batter on the toothpick, bake another 2 minutes. Check again. 
8. Let muffins cool in pan. 
9. Frost with a light coating of cream cheese frosting.

Notes

• Feel free to sub any neutral tasting oil for the coconut oil
• These muffins are heavily spiced, so if you are worried they will be too flavorful for an eater in your house, cut the amount of fall spices in half
• I have adapted this recipe for younger chefs from a favorite baking book Sally’s Baking 101.