Whole Wheat Pumpkin muffins

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 14
Ingredients
2 cups whole wheat flour1 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon salt2 teaspoons pumpkin pie spice2/3 cup brown sugar, firmly packed1/3 cup white sugar1/4 cup canola oil1/2 cup applesauce1/2 cup canned pumpkin1/3 cup buttermilk2 eggs, slightly beaten1/4 cup golden raisins (optional)1/4 cup chopped pecans (optional)
Directions
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.

Number of Servings: 14

Recipe submitted by SparkPeople user NIKI11784.

Servings Per Recipe: 14
Nutritional Info Amount Per Serving
  • Calories: 171.7
  • Total Fat: 5.1 g
  • Cholesterol: 35.2 mg
  • Sodium: 17.3 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.5 g

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