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
- whole wheat flour: 2 cups
- pumpkin pie spice: 2 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- baking soda: 0.25 tsp
- brown sugar, firmly packed: 0.66667 cup
- applesauce: 0.5 cup
- canned pumpkin: 0.5 cup
- eggs, slightly: 2 piece (beaten)
- white sugar: 0.33333 cup
- buttermilk: 0.33333 cup
- canola oil: 0.25 cup
- golden raisins: 0.25 cup (optional)
- pecans: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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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.
