Pumpkin muffin recipe
This sparkly pumpkin muffin recipe with applesauce is loaded with warm fall spices. No electric mixer needed and they stay moist for days.
Servings: 1 dozen large muffins
Calories: 279kcal
Ingredients
- 2 cups all-purpose flour 240g
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup pure pumpkin purée *not pumpkin pie filling
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup no sugar added applesauce
- ½ cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter melted and cooled / 8 tablespoons
- 4 tablespoons turbinado sugar for sparkly tops
Instructions
- Preheat oven to 400°F / 200°C / Gas mark 6.
- Line a muffin tin with papers. (Or butter and flour the pan / coat with nonstick baking spray).
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves (*or pumpkin pie spice - see note). Whisk to combine and set aside.
- In a small bowl, combine pumpkin purée, eggs, vanilla, applesauce, sugars and melted butter and whisk to incorporate.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
- Fill muffin liners 2/3 full. Sprinkle each muffin with 1 teaspoon of raw sugar.
- Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs attached.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
Notes
- You can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves.
Nutrition
Serving: 1muffin | Calories: 279kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 240mg | Fiber: 1g | Sugar: 30g