Recipe by Science Amy
I make this recipe for muffins all the time! I like to vary it up a bit by adding either raisins or chunks of apple. My suggestions is to use a good firm apple like a cortland, but a mac would do. You can use a mixture of whole wheat and all-purpose flour, or only whole wheat. I have not tried it with only all-purpose, so I won't guarantee results. I subbed in plain applesauce for the oil, as well as Splenda brand sweetner for the sugar. I do this every time I make these muffins and they turn out perfectly!
Top Review by e.o.wagner
Delicious! Perhaps not the tastiest pumpkin muffin ever, but considering how healthy they are, I will definitely make them again. Next time I think I'll use an entire can (15 ounce) of pumpkin and see how it works out.
- 3 1⁄2 cups whole wheat flour
- 1 cup Splenda granular
- 1⁄2 cup raisins or 1⁄2 cup diced apple
- 1⁄2 cup walnuts (tasty) (optional)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 1 (10 ounce) can pumpkin puree (not pie filling)
- 1⁄2 cup plain applesauce
- 2 cups buttermilk
- 3 eggs
Directions See How It's Made
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and raisins (or apples).
- In separate bowl, blend together pumpkin, oil, buttermilk and eggs.
- Make a lrage well in center of dry ingredients; pour in wet ingredients all at once. Gently fold together uintil just combined.
- Spoon batter into miffin tins. Bake in preheated oven for 18-22 minutes or until firm to touch.