An amazingly moist yet fluffy pumpkin muffin recipe everyone will rave over!

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
18
Yield:
18 to 24 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin tins with cooking spray.

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  • Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Mix in pumpkin puree and apples.

  • Pour egg replacer into a bowl. Stir in applesauce gradually to avoid lumps. Whisk in oil. Add to the flour mixture; mix well until batter is smooth.

  • Spoon batter into the greased muffin cups, filling each one almost to the top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

190 calories; protein 2.3g; carbohydrates 39.2g; fat 3.4g; sodium 636.5mg. Full Nutrition
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