WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
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.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g
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Risap Tamang
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good. The applesauce and whole wheat flour give them a nice texture and flavor.
Manoj lodh Rajput
[email protected]These muffins are so moist and flavorful. I'll definitely be making them again.
Hamid Shazy
[email protected]I love that these muffins are made with whole wheat flour and applesauce. They're a healthier alternative to traditional muffins.
Mustafa ramzan
[email protected]These muffins are perfect for a fall breakfast or snack. They're also a great way to use up leftover pumpkin puree.
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[email protected]I made these muffins gluten-free by using gluten-free flour. They were still really good!
Gabrielle Gooden
[email protected]I added some chopped walnuts to these muffins and they were delicious!
Michael Shapiro
[email protected]I didn't have any applesauce, so I used mashed bananas instead. The muffins still turned out great!
Michael Dugan
[email protected]These muffins didn't turn out well for me. I think I might have overmixed the batter.
md shafiq
[email protected]I found these muffins to be a bit dry. I think I'll add some extra applesauce next time.
Chris Otieno
[email protected]These muffins are a bit too sweet for my taste, but they're still pretty good.
tonya heart
[email protected]I've made these muffins several times now and they're always a hit. They're a great grab-and-go breakfast or snack.
Gyanu Joshi
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a good source of fiber and protein.
Jolando Milien
[email protected]I wasn't sure how I would like these muffins, but I was pleasantly surprised! They're really good.
Mahmoud Abd Elsalam
[email protected]These muffins are the perfect fall treat! They're moist, flavorful, and have a delicious pumpkin spice flavor.
Waseem Jani
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Husnain Khalid
[email protected]These muffins are so easy to make and they taste delicious! I love that they're made with whole wheat flour and applesauce, so they're a bit healthier than traditional muffins.
Vip Akash
[email protected]I'm not usually a fan of pumpkin muffins, but these were surprisingly good. The applesauce and whole wheat flour give them a nice texture and flavor.
ishaq muktar
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.