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.