Pumpkin Muffins

Jeniblynn's Note:

These muffins are so good! I am not a vegan but look for recipes on vegan websites because they are economical to make. I love pumpkin and these muffins are a staple in my house during the fall. The recipe calls for pumpkin but you can also use any hard squash.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1/4 cup margarine
• 1 cup brown sugar
• 1/2 cup unsweetened applesauce
• 2 cups pumpkin puree (I use fresh but canned works as well)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 1/2 cups whole wheat flour
• 2 teaspoons baking soda

Directions:

1. Cream margarine and sugar.
2. Add applesauce, pumpkin and spices.
3. Mix well and add flour and baking soda.
4. Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!

Reviews

[Jonesy]

I give this 5 stars because, as my 9 year old put it, "I could taste the whole wheat in the batter, but not in the muffins!!" I added chocolate chips to some, but even without these were wonderful. I did use butter, and I'm going to add this to my breakfast rotation--yummy, filling, healthy, and kid-approved!

[MissingWhiteWings]

Great recipe! Usually "healthy" baked goods turn out hard, but these were soft and tasty. I subbed half a cup of vanilla whey protein powder instead of half a cup of flour so that these were packed with protein. Also added about a quarter of a cup of flax seeds. Will definitely make again!

[Cookinggina]

These were pretty good, but some little something was missing. Perhaps a smidge of cloves, which I will add next time. But the recipe is a good one and definately a keeper! Thanks!