Pumpkin Applesauce Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup whole wheat flour1 cup all purpose flour1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 teaspoons pumpkin pie spice OR 2 tsp cinnamon + 1/2 tsp Allspice + 1/4 tsp nutmeg, ground2/3 cup brown sugar, not packed1/3 cup white sugar 1/4 cup canola oil 1/2 cup applesauce 1/2 cup canned pumpkin 1/3 cup buttermilk 1/2 cup egg beaters OR 2 eggs, slightly beaten1/4 cup golden raisins (optional) 1/4 cup chopped pecans (optional) NOTE: These items are not included in the nutritional values: 2 eggs (used egg beaters), 1/4 cup chopped pecans.
Preheat an oven to 400 degrees F (200 degrees C). Grease 24 mini 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, 14 to 16 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: 24
Number of Servings: 24
Recipe submitted by SparkPeople user LADYSUNBEAM.
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, 14 to 16 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: 24
Number of Servings: 24
Recipe submitted by SparkPeople user LADYSUNBEAM.
Nutritional Info Amount Per Serving
- Calories: 101.0
- Total Fat: 2.5 g
- Cholesterol: 0.3 mg
- Sodium: 77.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
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