Description
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.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- ⅔ cup brown sugar, firmly packed
- ⅓ cup white sugar
- ¼ cup canola oil
- ½ cup applesauce
- ½ cup canned pumpkin
- ⅓ cup buttermilk
- 2 eggs, slightly beaten
- ¼ cup golden raisins (Optional)
- ¼ cup chopped pecans (Optional)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 12