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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whole Wheat Pumpkin-Applesauce Muffins Recipe

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This recipe for Whole Wheat Pumpkin-Applesauce Muffins is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
¼ cup canola oil
½ cup applesauce
½ cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
¼ cup golden raisins (optional)
¼ cup chopped pecans (optional)
Directions:
Directions:
1. Preheat oven to 400 º F. Grease 12 muffin cups or line cups with paper liners.
2. Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice; set aside.
3. Combine brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk and beaten eggs and mix until well blended. Pour pumpkin mixture into dry ingredients and stir until combined. Fold in raisins and pecans, if desired.
4. Divide batter evenly in muffin pan. Bake until tops spring back when lightly pressed, 15-20 mins or until toothpick inserted in center comes out clean. Cool muffin pan on wire rack for 5 mins before removing muffins from pan.

Tip: If you don't have buttermilk, add 1 tsp vinegar or lemon juice to ⅓ cup milk; let stand for 5 mins before using in recipe.

 

 

 

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