Whole Wheat Pumpkin Applesauce Muffins
Description
This whole wheat muffin recipe is made with pumpkin, applesauce, raisins, and pecans and a good way to sneak fruits, veggies, and fiber into your diet.
Ingredients
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2 cups whole wheat flour
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2 teaspoons pumpkin pie spice
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1 teaspoon baking powder
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1 teaspoon salt
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1/4 teaspoon baking soda
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2/3 cup brown sugar, firmly packed
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1/2 cup applesauce
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1/2 cup canned pumpkin
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2 large eggs, slightly beaten
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1/3 cup white sugar
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1/3 cup buttermilk
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1/4 cup canola oil
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1/4 cup golden raisins
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1/4 cup chopped pecans
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. Set aside.
3
Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl until well blended; stir in flour mixture until combined. Fold in raisins and pecans. Divide batter among the prepared muffin cups.
4
Bake in the preheated oven until muffin tops spring back when lightly pressed or until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.