I enjoy tweaking my old recipes by substituting more wholesome ingredients and reducing the amount of sugar. I think you'll enjoy this apple cider version of pumpkin muffins as much as I do. Serve with cream cheese, if desired.

trish

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.

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  • Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.

Cook's Notes:

You can use dried cranberries instead of raisins, if you'd like.

This recipe will also make two 1 1/2 quart loaves. Bake at 350 F(175 C) until the centers spring back when touched, about 1 hour.

Nutrition Facts

126 calories; protein 4g; carbohydrates 23.1g; fat 2.8g; cholesterol 31mg; sodium 265mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/13/2019
These were terrible. I tried to use cupcake papers and they stuck so badly, you could only get half of it out. They had big air holes, rubbery texture. Read More
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