Healthy & Delicious: Whole Wheat Pumpkin Applesauce Muffins
These Whole Wheat Pumpkin Applesauce Muffins are the perfect fall treat! They’re packed with wholesome ingredients, bursting with cozy spices, and surprisingly moist and delicious. Made with whole wheat flour, pumpkin puree, applesauce, and a touch of maple syrup, they are a healthier alternative to traditional muffins without sacrificing flavor. Whether you’re looking for a quick breakfast, a satisfying snack, or a guilt-free dessert, these muffins are sure to become a new favorite. These muffins are also great for meal prep, bake them on the weekend and enjoy them throughout the week. They freeze well, making them perfect for a grab-and-go breakfast or snack option.
Why You’ll Love These Muffins
* **Healthy & Wholesome:** Made with whole wheat flour, pumpkin, and applesauce, these muffins are packed with fiber, vitamins, and antioxidants.
* **Naturally Sweetened:** Sweetened with maple syrup and applesauce, they are lower in refined sugar than traditional muffins.
* **Moist & Tender:** The combination of pumpkin and applesauce ensures a perfectly moist and tender texture.
* **Easy to Make:** These muffins come together quickly and easily with simple ingredients.
* **Versatile:** Customize them with your favorite nuts, seeds, or chocolate chips.
* **Kid-Friendly:** Even picky eaters will love the delicious flavor and soft texture.
* **Freezer-Friendly:** Make a batch and freeze them for a quick and healthy breakfast or snack.
Ingredients You’ll Need
* **Whole Wheat Flour:** Provides a nutty flavor and adds fiber.
* **All-Purpose Flour (Optional):** For a lighter texture, you can substitute some of the whole wheat flour with all-purpose flour. A 50/50 blend works well.
* **Baking Soda & Baking Powder:** Leavening agents that help the muffins rise.
* **Spices:** Cinnamon, nutmeg, ginger, and cloves create a warm and comforting flavor. Adjust the amounts to your preference.
* **Salt:** Enhances the flavors of the other ingredients.
* **Pumpkin Puree:** Adds moisture, flavor, and nutrients. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
* **Applesauce:** Adds moisture, sweetness, and helps bind the ingredients. Unsweetened applesauce is recommended.
* **Maple Syrup:** A natural sweetener that adds a delicious flavor. You can also use honey or agave nectar.
* **Eggs:** Bind the ingredients and add richness.
* **Oil:** Adds moisture and tenderness. Vegetable oil, canola oil, or melted coconut oil can be used.
* **Vanilla Extract:** Enhances the flavor of the muffins.
* **Optional Add-Ins:** Chopped nuts (walnuts, pecans), seeds (pumpkin seeds, sunflower seeds), chocolate chips, raisins, or cranberries.
Detailed Recipe Instructions
Here’s a step-by-step guide on how to bake these scrumptious muffins.
**Yields:** 12 muffins
**Prep Time:** 15 minutes
**Cook Time:** 20-25 minutes
Equipment
* Muffin tin (12-cup)
* Muffin liners (optional, but recommended for easy cleanup)
* Mixing bowls (large and medium)
* Whisk
* Rubber spatula or wooden spoon
* Measuring cups and spoons
* Ice cream scoop or large spoon (for filling the muffin cups)
Ingredients
* 1 1/2 cups whole wheat flour
* 1/2 cup all-purpose flour (optional, for a lighter texture. If omitting, use 2 cups whole wheat flour)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves (optional)
* 1/4 teaspoon salt
* 1 cup pumpkin puree (not pumpkin pie filling)
* 1/2 cup unsweetened applesauce
* 1/3 cup maple syrup (or honey/agave nectar)
* 2 large eggs
* 1/4 cup vegetable oil (or canola oil/melted coconut oil)
* 1 teaspoon vanilla extract
* Optional: 1/2 cup chopped nuts (walnuts, pecans), seeds (pumpkin seeds, sunflower seeds), or chocolate chips
Instructions
**1. Preheat Oven & Prepare Muffin Tin:**
* Preheat your oven to 375°F (190°C).
* Line a 12-cup muffin tin with paper liners or grease the tin well with cooking spray. Liners make for easier removal and cleanup, but greasing is a fine alternative.
**2. Whisk Dry Ingredients:**
* In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour (if using), baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt. Make sure to whisk thoroughly to evenly distribute the baking soda and spices.
**3. Combine Wet Ingredients:**
* In a separate medium mixing bowl, whisk together the pumpkin puree, applesauce, maple syrup, eggs, oil, and vanilla extract. Whisk until well combined and smooth. Ensure there are no lumps of pumpkin puree remaining.
**4. Combine Wet and Dry Ingredients:**
* Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a rubber spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in tough muffins. A few streaks of flour are okay.
**5. Add Optional Mix-Ins (if using):**
* If you’re adding nuts, seeds, or chocolate chips, gently fold them into the batter until evenly distributed.
**6. Fill Muffin Cups:**
* Use an ice cream scoop or large spoon to fill each muffin cup about 2/3 full. Filling them too full can cause the muffins to overflow during baking.
**7. Bake the Muffins:**
* Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The baking time may vary depending on your oven, so start checking for doneness around 20 minutes.
**8. Cool the Muffins:**
* Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from sticking to the tin.
**9. Serve and Enjoy!**
* Enjoy these delicious Whole Wheat Pumpkin Applesauce Muffins warm or at room temperature. They are perfect with a cup of coffee or tea.
Tips for Perfect Muffins
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
* **Use Room Temperature Ingredients:** Using room temperature eggs allows them to emulsify more easily into the batter, creating a smoother and more even texture.
* **Measure Flour Correctly:** Spoon the flour into your measuring cup and level it off with a knife. Scooping the flour directly from the bag can pack it down, resulting in too much flour and dry muffins.
* **Don’t Overbake:** Overbaking will result in dry muffins. Check for doneness with a toothpick after 20 minutes.
* **Cool Completely:** Let the muffins cool completely on a wire rack before storing them. This prevents them from becoming soggy.
* **Add a Streusel Topping:** For an extra touch of sweetness and crunch, sprinkle a streusel topping over the muffins before baking. Combine flour, sugar, butter, and cinnamon for a simple streusel.
* **Add a Glaze:** Drizzle a simple glaze over the cooled muffins for an added touch of sweetness and flavor. Mix powdered sugar with milk or lemon juice for a basic glaze.
## Variations & Add-ins
* **Chocolate Chip Pumpkin Muffins:** Add 1/2 cup of chocolate chips (semi-sweet or dark) to the batter.
* **Nutty Pumpkin Muffins:** Add 1/2 cup of chopped nuts (walnuts, pecans, or almonds) to the batter.
* **Cranberry Pumpkin Muffins:** Add 1/2 cup of dried cranberries to the batter.
* **Pumpkin Spice Latte Muffins:** Add 1 tablespoon of instant coffee granules to the wet ingredients for a coffee flavor.
* **Gluten-Free Pumpkin Muffins:** Use a gluten-free flour blend instead of whole wheat and all-purpose flour. Make sure the blend contains xanthan gum for binding.
* **Vegan Pumpkin Muffins:** Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a plant-based milk instead of dairy milk. Ensure your maple syrup is vegan.
* **Spice it Up:** Experiment with different spices! Try adding a pinch of cardamom or allspice for a unique flavor profile.
* **Add Zest:** A teaspoon of orange or lemon zest can brighten up the flavor of the muffins.
## Storage Instructions
* **Room Temperature:** Store the cooled muffins in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cooled muffins in an airtight container in the refrigerator for up to 5 days. Reheat them slightly before serving for the best flavor and texture.
* **Freezer:** Freeze the cooled muffins in a freezer-safe bag or container for up to 2 months. Thaw them overnight in the refrigerator or at room temperature before serving. You can also reheat them in the microwave for a quick and easy snack.
## Nutritional Information (Approximate per muffin)
* Calories: 180-220 (depending on add-ins)
* Fat: 8-12g
* Saturated Fat: 2-4g
* Cholesterol: 30-40mg
* Sodium: 150-200mg
* Carbohydrates: 25-30g
* Fiber: 3-5g
* Sugar: 8-12g
* Protein: 3-4g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.*
## Make These Muffins Your Own
This recipe is just a starting point. Feel free to experiment with different ingredients and variations to create your own perfect Whole Wheat Pumpkin Applesauce Muffins. Enjoy!
More Delicious Fall Recipes
If you love these muffins, you might also enjoy these other fall-inspired recipes:
* Pumpkin Spice Latte
* Apple Crisp
* Sweet Potato Casserole
* Butternut Squash Soup
Enjoy baking and happy fall! These Whole Wheat Pumpkin Applesauce Muffins are a delightful way to embrace the flavors of the season while enjoying a healthier treat.