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Whole Wheat Pumpkin Applesauce Muffins

4

40 min

Whole Wheat Pumpkin Applesauce Muffins

Whole Wheat Pumpkin Applesauce Muffins Photo 1

Time

40 min

Serving

12 persons

Calories

227

Rating

4.00★ (231)

Cuisine

Author: Victoria Buriak
These pumpkin-applesauce muffins are perfect 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.

Ingredients

  • whole wheat flour: 2 cups
  • pumpkin pie spice: 2 tsp
  • baking powder: 1 tsp
  • salt: 1 tsp
  • baking soda: 0.25 tsp
  • brown sugar, firmly packed: 0.66667 cup
  • applesauce: 0.5 cup
  • canned pumpkin: 0.5 cup
  • eggs, slightly: 2 piece (beaten)
  • white sugar: 0.33333 cup
  • buttermilk: 0.33333 cup
  • canola oil: 0.25 cup
  • golden raisins: 0.25 cup (optional)
  • pecans: 0.25 cup (chopped, optional)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
    Whole Wheat Pumpkin Applesauce Muffins Photo 2
  2. Whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda in a medium bowl. Set aside.
    Whole Wheat Pumpkin Applesauce Muffins Photo 3
  3. Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl; mix until well blended. Stir in flour mixture until combined. Fold in raisins and pecans. Divide batter evenly into the prepared muffin pan.
    Whole Wheat Pumpkin Applesauce Muffins Photo 4
  4. Bake in the preheated oven until the tops spring back when lightly pressed or until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes before removing muffins to a wire rack.
    Whole Wheat Pumpkin Applesauce Muffins Photo 5

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