Ingredients and Weight:
- Whole wheat flour: 2 cups (250g)
- Pumpkin puree: 1 cup (240g)
- Unsweetened applesauce: 1/2 cup (120ml)
- Sugar: 1/2 cup (100g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1g)
- Milk: 1/2 cup (120ml)
- Eggs: 2 large
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, pumpkin puree, applesauce, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the milk and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information (per muffin):
- Calories: 220
- Fat: 7g
- Carbohydrates: 38g
- Protein: 5g
Dish Characteristics:
- Soft and moist
- Spiced with warm fall flavors
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are so delicious and fluffy! I love the pumpkin and applesauce flavors together."
- "I made these for Thanksgiving and they were a huge hit. Everyone asked for the recipe."
- "I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional muffins."
Special Precautions and Tips:
- If you don't have pumpkin puree, you can substitute it with canned pumpkin.
- If you don't have applesauce, you can substitute it with mashed banana or yogurt.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- To make these muffins into cupcakes, bake them for an additional 5-7 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
