Spiced Pumpkin Apple and Oat Muffins

Preheat oven to 350ºF. Grease and line a muffin tin with paper liners (you only need to do 6 to 7).

In a small pot, cook pumpkin puree over medium-high heat for about 3 mnutes. Set aside.

In a large bowl, whisk together melted butter, yogurt, brown sugar, maple syrup and all spices. Add egg and whisk vigorously until light and creamy. Add vanilla and pumpkin puree, whisking well to combine.

Meanwhille, place diced apples on a baking sheet lined with parchment paper and bake for 5–10 minutes, until dry and slightly brown. Remove apples from the oven and increase heat to 425ºF.

In another bowl, sift together flour, salt, baking powder and soda. Stir in rolled oats. Make a well in the center of the flour and pour the wet mixture in. Stir gently until barely combined then fold in the apple pieces.

Fill muffin cups all the way to the top and bake at 425ºF for 5 minutes. Reduce temperature to 350ºF and continue baking for 15–18 minutes longer or until the a toothpick inserted comes out clean.

Allow muffins to cool in the muffin tin on a wire rack for a couple of minutes then remove and allow to finish cooling completely. Store in an airtight container for 3 days.