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Pumpkin-Apple Cider Muffins

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"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."
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Ingredients

40 m servings 121
Original recipe yields 24 servings (24 muffins)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 121 calories; 2.8 22 4 31 265 Full nutrition

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