These whole wheat muffins made with pumpkin and applesauce are perfect for those times when you have half a can of pumpkin left over. They 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
- 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 flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. 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 to cool completely.