The recipe
Whole-Wheat Pumpkin Muffins with Applesauce
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.
Why it matters
Why This One Is Worth Bringing Back
These Pumpkin-Spice Muffins feel surprisingly current for a community-cookbook recipe: whole wheat flour, pumpkin puree, applesauce and just a quarter cup of sugar make up the core formula.
What keeps them firmly tied to the source is the straightforward 18-muffin batch and the emphatic instruction not to overbeat. They are practical fall baking rather than a bakery-style dessert muffin.
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Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Do not overmix
The source specifically says ‘DO NOT overbeat’ after the dry ingredients are added.
Use 18 muffin cups
The printed recipe divides the batter among 18 non-stick muffin cups.
Cool completely after removing
The source calls for a brief cool in the pan before removing the muffins and cooling them completely.
Recipe card
The Preserved Recipe
Pumpkin-Spice Muffins
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
From the archive
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