WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
Number Of Ingredients 14
Steps:
- 1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners. 2. 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. 3. 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.
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Aqib Hakeem
[email protected]These muffins were a complete disaster. They didn't rise at all and were like hockey pucks.
Arturs.O
[email protected]I found these muffins to be a bit dry. I think I would add an extra egg next time.
Taj Mir
[email protected]These muffins are a little too sweet for my taste. I would reduce the amount of sugar next time.
Jason Woerner
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts in this recipe. They turned out great!
Vexytstudio Vexytstudio
[email protected]I made these muffins with my kids and they had a blast. They loved helping me mix the ingredients and pour the batter into the muffin tins.
Agnes Wanjiku
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're so moist and fluffy.
Waqar ahmed Khaskheli
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Faith Gordon
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good. The applesauce and spices really balance out the pumpkin flavor.
Ottneul William
[email protected]These are the best pumpkin muffins I've ever had. The applesauce makes them extra moist and flavorful.
Tino Martin
[email protected]I made these muffins for a fall party and they were a huge success. Everyone loved them!
Seteven Nsubuga
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're easy to make and always a crowd-pleaser.
Christina Kounadini
[email protected]I love the combination of pumpkin and applesauce in these muffins. They're so moist and fluffy, and the spices give them a wonderful warm flavor.
Keith Towner
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have just the right amount of sweetness. I used a gluten-free flour blend and they turned out perfectly.