Whole Wheat Pumpkin-Applesauce Muffins116 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 40 min
“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.” - by Julie
Original recipe yields 1 dozen muffins
- 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.
Amount Per Serving (12 total)
- 227 cal
- 7.7 g
- 37.7 g
Based on a 2,000 calorie diet
Reviews (116)Rate This Recipe
"Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make again!..." See more"
"This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great...." See more"
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