This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.

Julie

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.

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  • Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.

  • Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Cook's Tip

If you don't have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.

Nutrition Facts

227 calories; protein 4.5g 9% DV; carbohydrates 37.7g 12% DV; fat 7.7g 12% DV; cholesterol 27.6mg 9% DV; sodium 273mg 11% DV. Full Nutrition

Reviews (186)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2008
Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make again! Read More
(131)

Most helpful critical review

Rating: 3 stars
12/03/2011
These were a little too dense for me. I might try spelt flour next time since I have had better success with it. I used a fresh roasted pumpkin instead of canned and cut out the white sugar which was fine for me and the kids but the hubby didn't like them at all. Read More
(5)
227 Ratings
  • 5 star values: 140
  • 4 star values: 65
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
11/18/2008
Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make again! Read More
(131)
Rating: 5 stars
10/10/2008
This is a very healthy great tasting pumpkin bread. I left out the oil and it turned out great. Read More
(55)
Rating: 5 stars
03/11/2009
YUM! These muffins were great! I left out the oil upped the applesauce 1 tblsp flax meal and a dash of cinnamon and they were amzing! The best part is they taste BETTER the next day! Read More
(45)
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Rating: 5 stars
01/19/2011
I love the premise of this muffin and it is so easy to make healthier! (which I did I customized the recipe a tad) in place of the oil I upped the pumpkin/applesauce to equal the amount of oil that would have been used. I omitted the white sugar and just used 3/4 cup firmly packed brown sugar. Also added 2 tbsp ground flax seed....VERY yummy moist muffin - I used paper liners though and should have heeded others saying to just grease a tin and head that way as half the muffin was stuck to the liner and I had to eat that part in a not-so-lady-like-way:) oh well only the cat was home to witness it:D I love the flavours of this muffin and will be making these OFTEN! Thanks for the great recipe! Edit upon waiting till the next day the muffins did not stick to the paper liners must have been because they were warm right out of the oven - GOOD STUFF!:D Read More
(31)
Rating: 5 stars
11/28/2008
I've been wanting to make pumpkin muffins for over a week now and I finally decided on these because they are healthier than all the ones I've been eyeing my conscience was reminding me Thanksgiving is two days away. These were great and I will definitely make these again! Instead of the raisins I added Craisins. Read More
(27)
Rating: 5 stars
11/05/2015
Delicious muffins. I took the advice of other reviewers and left out the white sugar. They would have been too sweet with it. I used cranberries instead of the raisins and pecans. They complemented the pumpkin very well. Read More
(21)
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Rating: 4 stars
10/29/2008
Great recipe! I used only half the recommended oil and applesauce for the other half. Also used the buttermilk substitute. This makes better mini-loaves than muffins. I couldn't get them to cook evely as muffins but the mini-loaves turned out very nicely. Read More
(15)
Rating: 5 stars
01/22/2009
I love these muffins... the only thing that i do differently is substitute mashed banana for the applesauce. Also, make sure you put them in a sealed container as soon as they come out of the oven so they retain their moisture. Sooo good! Read More
(15)
Rating: 5 stars
10/26/2008
This is a great recipe! My husband didn't think they tasted "healthy" at all. My 2-year-old devoured one. I will definitely make again. Read More
(12)
Rating: 3 stars
12/03/2011
These were a little too dense for me. I might try spelt flour next time since I have had better success with it. I used a fresh roasted pumpkin instead of canned and cut out the white sugar which was fine for me and the kids but the hubby didn't like them at all. Read More
(5)