Whole Wheat Pumpkin Applesauce Muffins
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
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2 cups whole wheat flour
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2 teaspoons pumpkin pie spice
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1 teaspoon baking powder
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1 teaspoon salt
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¼ teaspoon baking soda
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⅔ cup brown sugar, firmly packed
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½ cup applesauce
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½ cup canned pumpkin
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2 large eggs, slightly beaten
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⅓ cup white sugar
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⅓ cup buttermilk
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¼ cup canola oil
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¼ cup golden raisins (Optional)
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¼ cup chopped pecans (Optional)
Instructions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
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Whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda in a medium bowl. Set aside.
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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.
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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.
Directions
Tips
If you don't have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.
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