Happy Fall Y’all! Nothing says fall like pumpkin flavoured anything. I say that as I’m sitting in my kitchen with a cup of Pumpkin Chai Tea from David’s Tea, eating my masterpiece pumpkin spice muffins. I’m sure you’re sick of Pumpkin-everything by now but I swear these are worth it.
I first started making these muffins last fall when I got pregnant with my son. At first I craved these muffins like it was going out of style. But then morning sickness and aversions to certain foods kicked in and I had to set these muffins on the back burner. BUT I’M BACK! and if I do say so myself, these muffins have “STILL GOT IT“.
They aren’t very sweet so if you DO like a sweet, cake-like, muffin, go ahead and add more sugar! I haven’t done that but I know it would taste devine!
- 2 cups of Whole Wheat Flour
- 2 tsps of Baking Powder
- 1 tsp of Baking Soda
- 2 tsps of Cinnamon
- 2 tsps of Nutmeg
- 2 Eggs, beaten
- 1 cup Pumpkin Puree (not pie filling)
- 1/4 cup of White Sugar
- 2 cups of Sweetened or Unsweetened Apple Sauce
- 1 tsp of Vanilla Extract
- 2 tsps of Vegetable Oil
Preheat oven to 350 degrees F or 175 degrees C. In a medium sized mixing bowl you’ll want to mix together flour, baking powder, baking soda, cinnamon, & nutmeg. Set that aside and in a larger bowl add eggs, pumpkin puree, white sugar, apple sauce, vanilla and oil. Mix that, but not too much. Slowly add your dry ingredients to the wet. Don’t over mix. Add batter to muffin tins. I add batter up to the top of the muffin tins because I’ve never found them to rise up and over flow like a cupcake might.
Cook in oven for 20-30 minutes.
If you try this recipe, please let me know how you liked it! Did you make any substitutions? If so, what did you do?