Whole Wheat Pumpkin-Applesauce Muffins Recipe - Allrecipes.com
Whole Wheat Pumpkin-Applesauce Muffins Recipe
  • READY IN 40 mins

Whole Wheat Pumpkin-Applesauce Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    40 mins


  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.
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  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2008

Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make again!

Most Helpful Critical Review
Dec 03, 2011

These were a little too dense for me. I might try spelt flour next time since I have had better success with it. I used a fresh roasted pumpkin instead of canned and cut out the white sugar which was fine for me and the kids but the hubby didn't like them at all.

Oct 10, 2008

This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great.

Mar 11, 2009

YUM! These muffins were great! I left out the oil, upped the applesauce, 1 tblsp flax meal, and a dash of cinnamon and they were amzing! The best part is, they taste BETTER the next day!

Nov 28, 2008

I've been wanting to make pumpkin muffins for over a week now and I finally decided on these because they are healthier than all the ones I've been eyeing, my conscience was reminding me Thanksgiving is two days away. These were great and I will definitely make these again! Instead of the raisins I added Craisins.

Jan 19, 2011

I love the premise of this muffin, and it is so easy to make healthier! (which I did, I customized the recipe a tad) in place of the oil, I upped the pumpkin/applesauce to equal the amount of oil that would have been used. I omitted the white sugar and just used 3/4 cup firmly packed brown sugar. Also added 2 tbsp ground flax seed....VERY yummy, moist muffin - I used paper liners though and should have heeded others saying to just grease a tin and head that way, as half the muffin was stuck to the liner and I had to eat that part in a not-so-lady-like-way :) oh well, only the cat was home to witness it :D I love the flavours of this muffin and will be making these OFTEN! Thanks for the great recipe! ** Edit ~ upon waiting till the next day, the muffins did not stick to the paper liners, must have been because they were warm right out of the oven - GOOD STUFF! :D

Nov 24, 2010

Delicious muffins. I took the advice of other reviewers and left out the white sugar. They would have been too sweet with it. I used cranberries instead of the raisins and pecans. They complemented the pumpkin very well.

Oct 29, 2008

Great recipe! I used only half the recommended oil and applesauce for the other half. Also, used the buttermilk substitute. This makes better mini-loaves than muffins. I couldn't get them to cook evely as muffins, but the mini-loaves turned out very nicely.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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