print icon
Print This Recipe

Whole Wheat Pumpkin-Applesauce Muffins

SUBMITTED BY: Zafira Vauxhall  PHOTO BY: Tricia Jaeger 

"This is a great recipe 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."
Whole Wheat Pumpkin-Applesauce Muffins Recipe
RECIPE RATING:
This recipe has been rated 26 times with an average star rating of 4.7
Read Reviews (24)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  40 Min
Original recipe yield 1 dozen muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2/3 cup brown sugar, firmly packed
  • 1/3 cup white sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1/2 cup canned pumpkin
  • 1/3 cup buttermilk
  • 2 eggs, slightly beaten
  • 1/4 cup golden raisins (optional)
  • 1/4 cup chopped pecans (optional)

What to Drink?
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
  2. 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.
  3. 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.

FOOTNOTES

  • Cook's Tip
  • 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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Oct. 10, 2008 by Josey 
This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 18, 2008 by ratherBskiing 
Really Good! I left out the white sugar and they are still really sweet. I also left out oil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 28, 2008 by Tricia Jaeger 
I've been wanting to make pumpkin muffins for over a week now and I finally decided on these... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed on Oct. 29, 2008 by Patty 
Great recipe! I used only half the recommended oil and applesauce for the other half. Also,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Oct. 26, 2008 by Abby in Hopewell 
This is a great recipe! My husband didn't think they tasted "healthy" at all. My 2-year-old... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Oct. 28, 2008 by Danielle 
Great recipe. My two year old and hubby definitely appreciated it! I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 22, 2008 by hollandrayne 
I am challenged in the baking department-- but these muffins were a hit! Everyone loved them--... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Feb. 3, 2009 by wholewheatbaker 
These are sooooo good. My 1 year old and 10 year old both loved them. I love that this recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Jan. 22, 2009 by HeatherAmber923 
I love these muffins... the only thing that i do differently is substitute mashed banana for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Mar. 11, 2009 by SoriBaby 
YUM! These muffins were great! I left out the oil, upped the applesauce, 1 tblsp flax meal,... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

Recipe Submitter:

Photo by Zafira Vauxhall

Cooking Level: Expert

My Profile | Cooks I Like | Reviews | Photos | Recipes | Blog

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Whole Wheat Pumpkin-Applesauce Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 227

  • Total Fat: 7.7g
  • Cholesterol: 31mg
  • Sodium: 264mg
  • Total Carbs: 37.6g
  •     Dietary Fiber: 3.4g
  • Protein: 4.4g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?