Whole Wheat Pumpkin-Applesauce Muffins

116 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

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
227 cal
11%

Fat
7.7 g
12%

Carbs
37.7 g
12%

Based on a 2,000 calorie diet

Reviews (116)

Rate This Recipe

ratherBskiing

Nov. 18, 2008

"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"

Josey

Oct. 10, 2008

"This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great...." See more"

SoriBaby

Mar. 11, 2009

"YUM! These muffins were great! I left out the oil, upped the applesauce, 1 tblsp flax meal, and a dash of cinnamon and they were amzing! The best part is, they taste BETTER the next day! ..." See more"

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