Pumpkin Muffins

I love the naturalness in the sweet taste of pumpkin. Actually I love Fall just because pumpkin is so widely available for all of us bakers to incorporate it into our recipes somehow. These beautiful sunset orange colored muffins have all the lingering taste of Fall. The applesauce not only gives extra moisture but also an extra fun Fall flavor. You can use muffin liners if you would like. I rarely use them when I make muffins. Serve these treats with some hot apple cider for a Fall breakfast or brunch.

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 (15 ounce) can pumpkin
1/3 cup sunflower oil
1 egg
1/4 cup plain yogurt
1/4 cup applesauce
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2teaspoon allspice
1-1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt

1. Pre-heat oven to 350F. In a large mixing bowl add pumpkin and flour, mix well with a wooden spoon. Add egg, yogurt and applesauce, mix well. Add oil, cinnamon, nutmeg, ginger, allspice, sugar, baking soda, baking powder and salt, mix well.

2. Fill muffin cups up 1/2 full. Bake 20-25 minutes, until toothpick comes out clean.

Yields: 12 regular muffins + 24 mini muffins

2 Responses to Pumpkin Muffins

  • Noor says:

    Ahh I know these were so good. Even my picky toddler liked them. I was sooooo happy to find pumpkin here.

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