Recipe by Julie
"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 dayif 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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whole wheat flour
pumpkin pie spice
brown sugar, firmly packed
eggs, slightly beaten
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!
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.
This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great.
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!
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Pumpkin-Applesauce Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 69
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