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Pumpkin Spice Muffins
Pumpkin Spice Muffins


2 cups whole-wheat flour  
2 teaspoons baking powder
1 teaspoon baking soda  
2 teaspoons ground cinnamon  
2 teaspoons ground nutmeg  
2 eggs, beaten 
1 cup pumpkin purée
1/4 cup white sugar 
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Preheat oven to 350°.  In medium bowl, mix together flour, baking powder, baking soda, cinnamon, and nutmeg; set aside.  In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract.  Slowly add flour mixture to large bowl until just blended.  Do not overbeat.

Pour batter into 18 nonstick muffin cups.  Bake 25–30 minutes.  Remove muffins from oven; let cool slightly.  Remove muffins from pan and let cool completely.




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