Prep 15 mins
Cook 25 mins
I really like the fact that this recipe uses a whole can of pumpkin, instead of 1 cup or so. It also uses half whole-wheat flour/half white flour and half oil/ half applesauce, so you feel like you're eating somewhat healthy. If you prefer a sweeter muffin, increase the sugar to taste. Makes 18 muffins.
- 3 eggs
- 1 (15 ounce) canned pumpkin
- 1⁄2 cup canola oil
- 1⁄2 cup applesauce
- 3⁄4 cup sugar
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup walnuts, broken into pieces
- Beat eggs in a large bowl.
- Add pumpkin, oil, applesauce and sugar, and mix well.
- In a separate bowl, mix the dry ingredients together, then add to the wet mixture.
- Add walnuts and mix in evenly.
- Spoon into 18 foil baking cups.
- Bake at 350 F for 25 to 30 minutes.
This muffin recipe was an overall good start, but it needed tweaking. I added 1 cup of applesauce instead of 1/2 cup, and doubled the baking powder and baking soda to make the muffins more moist and less dense. I also added 1 cup of dark brown sugar instead of the white sugar, 2 tablespoons of honey, and 2 tablespoons of molasses. Another teaspoon or two of cinnamon, a teaspoon of ginger, and a 4th egg would also have been helpful to add needed moisture and flavor. I will add them next time, along with 1 cup of chopped apple pieces or bananas (in addition to the walnuts).