Whole Wheat Pumpkin Applesauce Muffins

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.

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

Yield:

1 dozen

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 12 servings

2 cups whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
⅔ cup brown sugar, firmly packed
½ cup applesauce
½ cup canned pumpkin
2 large eggs, slightly beaten
⅓ cup white sugar
⅓ cup buttermilk
¼ cup canola oil
¼ cup golden raisins (Optional)
¼ cup chopped pecans (Optional)

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda in a medium bowl. Set aside.
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.
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.

Tips

If you don't have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.

Nutrition Facts (per serving)

227	Calories
8g	Fat
38g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 227
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 28mg	9%
Sodium 273mg	12%
Total Carbohydrate 38g	14%
Dietary Fiber 3g	12%
Total Sugars 21g
Protein 5g	9%
Vitamin C 0mg	0%
Calcium 53mg	4%
Iron 1mg	7%
Potassium 163mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Peposa Dell'Impruneta (Tuscan Black Pepper Beef)

The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Sassy Tailgate Sandwiches

From Real Women of Philadelphia 2010 Host Caryn Ross: Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion Cream Cheese. The sandwiches are melt-in-your-mouth good after they come out of the oven.

Babaci's Potato Pierogi

This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!

Copycat Wendy’s Chocolate Frosty

Wendy’s Frosty fans, look no further. We tried a viral DIY version of the frozen favorite, and it’s well worth giving a spin—no ice cream machine needed.

Search is required and the length cannot be less than 2