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Ingredients
| whole wheat flour: 2 cups |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1 tsp |
| pumpkin pie spice: 2 tsp |
| light brown sugar (packed): 2/3 cup (firmly packed) |
| granulated sugar: 1/3 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| sweetened applesauce: 1/2 cup |
| canned pumpkin: 1/2 cup |
| buttermilk: 1/3 cup |
| eggs: 2 (slightly beaten) |
| golden seedless raisins (not packed): 1/4 cup (optional) |
| pecans (chopped): 1/4 cup (optional) |
Whole Wheat Pumpkin-Applesauce Muffins
Credit: AllRecipes
User rating:
"This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets."
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Prep Time
20 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.