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Whole Wheat Pumpkin Applesauce Muffins
Whole Wheat Pumpkin Applesauce Muffins
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious pumpkin-applesauce muffins, a sneaky way to get kids to enjoy fruits, veggies, and fiber with leftover pumpkin.
Ingredients:
  • 2 cups whole wheat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.66666668653488 cup brown sugar, firmly packed
  • 0.5 cup applesauce
  • 0.5 cup canned pumpkin
  • 2 large eggs, slightly beaten
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup buttermilk
  • 0.25 cup canola oil
  • 0.25 cup golden raisins
  • 0.25 cup chopped pecans
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a 12-cup muffin pan by greasing it or lining it with paper liners.
  • Combine flour, pumpkin pie spice, baking powder, salt, and baking soda in a medium bowl and set aside.
  • In a large bowl, mix together brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil until well blended. Add the flour mixture and stir until just combined. Gently fold in raisins and pecans. Divide the batter evenly into the muffin pan.
  • Bake in the preheated oven for 15 to 20 minutes or until the tops spring back when pressed or a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

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