Pumpkin-Spice Muffins are a lighter vintage fall bake made with whole wheat flour, pumpkin puree, unsweetened applesauce and warm spices.
The source makes 18 muffins and is unusually explicit about technique: add the dry ingredients slowly and do not overbeat the batter.
Pumpkin-Spice Muffins
Preserved from Our Favorites, printed page 104.
Ingredients
- 2 c. whole wheat flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 c. pumpkin puree
- ½ c. unsweetened applesauce
- 1 tsp. almond extract
- 2 tsp. baking powder
- ½ tsp. nutmeg
- 2 eggs beaten
- ¼ c. sugar
- 1 Tbsp. canola oil
Instructions
- Preheat oven to 350°F. Mix the whole wheat flour, baking soda, cinnamon, nutmeg and baking powder in a medium bowl.
- Combine the pumpkin puree, applesauce, almond extract, beaten eggs, sugar and canola oil in a large bowl.
- Slowly add the dry ingredients to the wet ingredients until just blended. Do not overbeat.
- Pour the batter into 18 non-stick muffin cups. Bake 25 to 30 minutes. Cool slightly, remove from the pan and cool completely.
Notes
Makes 18 muffins. The printed source emphasizes: DO NOT overbeat.
