Description
These pumpkin muffins fill the kitchen with warm cinnamon and nutmeg aromas. Moist, tender crumb from whole wheat and applesauce meets gentle maple sweetness, topped with crunchy walnuts for a cozy, wholesome treat.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine pumpkin puree, applesauce, maple syrup, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Fold in chopped walnuts gently.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute almond milk for regular milk for a dairy-free version
- Store muffins in an airtight container at room temperature for up to 3 days
- Batter will be thick due to pumpkin puree; avoid adding extra liquid
- Swap walnuts for pecans or omit nuts entirely for a nut-free option