Spiced Whole Wheat Pumpkin Muffins with Applesauce
Enjoy the delightful fusion of wholesome ingredients in these Spiced Whole Wheat Pumpkin Muffins. Adapted from the back of a cherished canned pumpkin label, this recipe offers a healthier twist, incorporating egg substitute, sugar alternatives, and applesauce for a moist, flavorful experience. Perfect for breakfast, snacks, or dessert, these muffins are both delicious and nutritious. Bursting with warm fall spices and the natural sweetness of pumpkin, they will surely become a family favorite, especially in the cooler months. Whether served warm out of the oven or as a grab-and-go option, these muffins are sure to satisfy your cravings.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
All-purpose flour
1 cup (sifted)
Whole wheat flour
3/4 cup (sifted)
Sugar (or Splenda)
3 tablespoons (optional sweetener)
Baking powder
2 teaspoons (for leavening)
Pumpkin pie spice
1 teaspoon (for flavor)
Baking soda
1/4 teaspoon (for leavening)
Salt
1/8 teaspoon (to enhance flavor)
Beaten egg (or egg substitute)
1 (for moisture and binding)
Skim milk
3/4 cup (for moisture)
Melted butter (or applesauce)
2 tablespoons (for moisture)
Canned pumpkin
1/2 cup (for flavor and moisture)
Nonstick cooking spray
as needed (for greasing muffin tin)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare a muffin tin by spraying 12 muffin cups with nonstick cooking spray and dusting with flour to prevent sticking.
3
In a spacious mixing bowl, combine the all-purpose flour, whole wheat flour, sugar (or Splenda), baking powder, pumpkin pie spice, baking soda, and salt. Mix well and create a well in the center of the dry ingredients.
4
In a separate bowl, whisk together the beaten egg (or egg substitute), skim milk, melted butter (or applesauce), and canned pumpkin until fully combined.
5
Pour the pumpkin mixture into the well of the flour mixture all at once. Gently fold together until just moistened. The batter should remain lumpy for optimal texture.
6
Using a spoon or an ice cream scoop, distribute the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 15-18 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
8
Once done, allow the muffins to cool in the pan on a wire rack for about 5 minutes. Carefully remove the muffins from the cups and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in these pumpkin muffins?
The main ingredients include all-purpose flour, whole wheat flour, sugar or Splenda, baking powder, pumpkin pie spice, baking soda, salt, egg or egg substitute, skim milk, melted butter or applesauce, and canned pumpkin.
Can I make these muffins lower in sugar?
Yes, you can substitute the 3 tablespoons of sugar with Splenda or a similar sugar alternative to reduce the sugar content.
What is the recommended oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long should I bake the muffins?
Bake the muffins for 15 to 18 minutes, or until a wooden toothpick inserted into the center comes out clean.
How can I make these muffins lower in fat?
You can substitute the 2 tablespoons of melted butter with applesauce to lower the fat content while keeping the muffins moist.
Should the batter be smooth before baking?
No, the batter should remain lumpy after mixing the wet and dry ingredients for the best texture.
How many muffins does this recipe make?
This recipe is designed to make 12 muffins.
What type of flour is used in this recipe?
This recipe uses a blend of 1 cup of sifted all-purpose flour and 3/4 cup of sifted whole wheat flour.
Can I use an egg substitute?
Yes, the recipe allows for either one beaten egg or an equivalent amount of egg substitute.
How do I prepare the muffin tin?
Spray 12 muffin cups with nonstick cooking spray and dust them with flour to prevent the muffins from sticking.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with the batter.
What kind of pumpkin should I use?
The recipe calls for 1/2 cup of canned pumpkin.
What spices are used in these muffins?
The primary spice used is 1 teaspoon of pumpkin pie spice.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan on a wire rack for approximately 5 minutes before removing them.
What kind of milk is recommended?
The recipe specifies using 3/4 cup of skim milk.
Is there salt in this recipe?
Yes, 1/8 teaspoon of salt is included to help enhance the flavor of the other ingredients.
What leavening agents are used?
The recipe uses both baking powder (2 teaspoons) and baking soda (1/4 teaspoon) for leavening.
Are these muffins suitable for breakfast?
Yes, these spiced whole wheat pumpkin muffins are perfect for breakfast, snacks, or even dessert.
Is the flour sifted?
Yes, the recipe recommends using sifted all-purpose flour and sifted whole wheat flour.
Can I serve these muffins warm?
Yes, it is recommended to serve these muffins warm for the best flavor experience.
Is this a healthy recipe?
Yes, it incorporates whole wheat flour, the option for egg substitute, sugar alternatives, and applesauce for a more nutritious muffin.
What is the first step of the instructions?
The first step is to preheat your oven to 375 degrees Fahrenheit.
Do I need a mixer for this recipe?
No, you can simply use a mixing bowl and a whisk or spoon to combine the ingredients.
What is the texture of these muffins like?
The muffins are described as moist and flavorful with a texture that benefits from a slightly lumpy batter.
How do I mix the wet and dry ingredients?
Create a well in the center of the dry ingredients, pour in the pumpkin mixture all at once, and gently fold together.
Can I use fresh pumpkin instead of canned?
While the recipe calls for canned pumpkin, fresh pumpkin puree could be used as a 1:1 substitute if available.
What is the purpose of the nonstick spray?
The nonstick spray, combined with a dusting of flour, ensures that the muffins can be easily removed from the tin.
Is this recipe good for fall?
Yes, it is filled with warm fall spices and pumpkin, making it an ideal recipe for cooler months.
Can I use an ice cream scoop to fill the tins?
Yes, using an ice cream scoop is a great way to distribute the batter evenly among the muffin cups.
What should I do after removing them from the pan?
Once removed from the pan, the muffins are ready to be served warm.