Mabon Harvest Morning Muffins
Celebrate the flavors of the autumn equinox with these Mabon Harvest Morning Muffins—a cozy, wholesome treat perfect for breakfast or an afternoon snack. Bursting with fall-inspired ingredients like grated apple, carrot, warming spices, and the crunch of walnuts or pecans, these moist and tender muffins embody the spirit of the harvest season. Sweetened with a blend of granulated sugar, brown sugar, and natural applesauce, every bite delivers a balance of sweetness and warmth. Easy to prepare in just 20 minutes, these muffins are baked to golden perfection in under half an hour, making them a quick and satisfying addition to your fall baking lineup. Packed with seasonal produce and optional raisins for a touch of chewiness, these muffins are a delightful way to savor the bounty of the season. Perfect for weekday breakfasts, festive gatherings, or as a comforting addition to your Mabon celebrations!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup packed brown sugar
- 0.5 cup unsalted butter, melted
- 2 whole large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup unsweetened applesauce
- 1 cup grated apple (about 1 medium apple)
- 1 cup grated carrot (about 2 medium carrots)
- 0.5 cup chopped walnuts or pecans
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and applesauce until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the grated apple, grated carrot, chopped nuts, and raisins (if using) until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 545.6 g | 198% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 308.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 395 mg | 30% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
