Whole Wheat Pumpkin Applesauce Muffins

I find myself stocking up on cans of pumpkin every time I go to the store and then stare aimlessly in my pantry wondering what I can use them for. It doesn’t take me long before I am making a batch of  pumpkin scones, or pumpkin chocolate chip cookies, or adding pumpkin into a bowl of oatmeal or making a smoothie. Often times this leaves me with half a can of pumpkin in the refrigerator that will soon go to waste if I don’t find another use for it. The horror! This is how I found myself searching the internet the other morning for these wonderfully delicous yet healthy muffins. Here is a recipe to try next time you find yourself with leftover pumpkin.
Whole Wheat Pumpkin Applesauce Muffins
(Recipe adapted from allrecipes.com)
Recipe makes 12 muffins
– 2 cups whole wheat flour
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1/3 cup brown sugar
– 1/3 cup white sugar
– 1/4 cup canola oil
– 1/2 cup unsweetened applesauce
– 3/4 cup canned pumpkin
– 1/3 cup milk
– 2 eggs
– In a mixing bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice.
In a seperate bowl mix together the sugars, oil, applesauce, pumpkin, milk and eggs. Pour the pumpkin mixture into the dry ingredients.
– Divide the batter among a greased muffin pan. Bake on 400 degrees for 15-20 minutes.
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By | 2018-06-01T09:38:57+00:00 November 16th, 2012|breads/muffins|2 Comments


  1. HungryLittleGirl December 3, 2012 at 4:26 pm

    I love how delicious they look and how healthy they are!
    Thank you you so much for sharing this at Wednesday Extravaganza! Hope to see you there again this week 🙂

  2. Kristin @ thefreshfind December 8, 2012 at 11:30 am

    I love using applesauce in my muffins and am always looking for new recipes. I love pumpkin too, so I’ll have to try this out!

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