After prepping yesterday’s dinner I had a little bit of pumpkin left. So Rebecca and I did more baking! I tried another pumpkin muffin recipe from All Recipes. This is a recipe for muffins. I made a few muffins and a couple mini loaves. The muffins turned out great! The loaves weren’t as good…a little dark on the outside, not as done as I would like on the inside. A lower oven temp might help. I’ll definitely be using this recipe for muffins in the future. It is a good recipe. And very healthy. I had a little more applesauce and pumpkin than the recipe called for, so I just skipped the oil. And they still turned out great. A whole wheat muffin with no oil or butter plus fruit and veggies added…sounds good to me! Of course we added a few chocolate chips to the muffins 😉 But they definitely don’t need them. I added some walnuts to one of the mini loaves. This recipe is easy, healthy and kid-friendly. A keeper for sure. And it’s pumpkin…yum!
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 tsp. pumpkin pie spice (I added some extra cinnamon too since I love cinnamon)
2/3 cup brown cane sugar, firmly packed (or sucanat)
1/3 cup cane sugar or sucanat
1/4 cup coconut oil or melted butter (I skipped this)
1/2 cup applesauce (I added just over a half cup)
1/2 cup canned pumpkin (I added just over a half cup)
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.