Whole Wheat Pumpkin-Applesauce Muffins You Have To Try

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Whole Wheat Pumpkin-Applesauce Muffins

"This is a great recipe for those times when you have half a can of pumpkin left over. The cakes taste awesome proper from the oven, however are even higher tomorrow—in the event that they remaining that lengthy! Kids love them and it's a very good manner to sneak end result, greens, and fiber into their diets."

Ingredients :

2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/three cup white sugar
1/4 cup canola oil
half cup applesauce
half cup canned pumpkin
1/three cup buttermilk
2 eggs, barely crushed
1/four cup golden raisins (optionally available)
1/4 cup chopped pecans (non-obligatory)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 40M

Preheat an oven to four hundred levels F (2 hundred degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and overwhelmed eggs and mix until nicely blended. Pour the pumpkin combination into the dry ingredients and stir till mixed. Fold within the raisins and pecans, if preferred.
Divide the batter evenly inside the organized muffin pan. Bake in the preheated oven till the tops spring lower back while lightly pressed, 15 to 20 mins, or till a toothpick inserted inside the middle comes out clean. Cool the muffin pan on a wire rack for 5 mins before putting off the cakes from the pan.

Notes :

If you do not have buttermilk reachable, add 1 teaspoon vinegar or lemon juice to at least one/3 cup milk; allow stand for 5 mins earlier than the use of inside the recipe.
Reynolds® Aluminum foil can be used to preserve meals wet, cook it flippantly, and make clean-up simpler.

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