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Ingredients
Recipe yields 12 servings
Try these tender pumpkin spice muffins for an autumn treat with unforgettably good (and heart-healthy) flavor. Use canned pumpkin puree, whole wheat flour and bold spices to create the softest, sweetest fall dessert ever.
Recipe yields 12 servings
Preheat oven to 350°. Lightly coat a muffin pan with nonstick cooking spray.
In a large bowl, beat pumpkin, oil, applesauce, sugar and eggs until creamy. In a medium bowl, combine flours, nutmeg, cinnamon, cloves, baking soda, baking powder and salt. Add flour mixture to creamed mixture and stir to combine.
Fill 12 muffin cups 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly browned. Remove muffins from pan and transfer to a wire rack to cool completely.