Pumpkin Muffins
Indulge in the warm, comforting flavors of fall with these Pumpkin Muffins—moist and tender with a perfect balance of pumpkin spice.
Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 ¼ cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 4 large eggs
- ½ cup milk (non-fat, unsweetened milk alternative, or reconstituted dry milk)
- 1 (15 ounce) can 100% pumpkin purée
- ¾ cup unsweetened applesauce
- ½ cup oil (canola or vegetable)
- nonstick cooking spray
Instructions
- Preheat oven to 400°F.
- Clean the kitchen area and wash hands with soap and water.
- In a large bowl, mix both flours, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- In a medium mixing bowl, crack and beat the eggs.
- Clean the kitchen area where the egg was cracked and wash hands with soap and water after handling raw eggs.
- Add milk, pumpkin, applesauce, and oil to the mixing bowl with eggs. Mix together until blended.
- Add pumpkin mixture to flour mixture and stir just until moistened. Do not overmix.
To Make Muffins
- Grease or line a muffin tin and fill each muffin cup about ¾ full with batter. For medium sized muffins, bake for about 20 minutes. For mini muffins, bake for about 12 minutes. The muffins are done when a toothpick or butter knife is inserted and comes out clean. If they are not done, continue baking in 2 to 3 minute increments.
- Once done, remove the muffins from the pans and let them cool on a cooling rack.
Storage
- Store leftovers at room temperature in an airtight container and use within 4 days.
- If there isn't a plan to consume immediately, freeze in a freezer-grade container or bag and use within 3 to 4 months for best quality.
Video
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
