Pumpkin Muffins

Recipe Ingredients and Instructions to Download and Print: Pumpkin Muffins (PDF)

Serves: 30 | Serving Size: 1 muffin


2 cups all-purpose flour
2 cups whole wheat flour
1⁄2 cup nonfat dry milk
1 1⁄4 cup sugar
1 teaspoon baking soda
1⁄2 teaspoon salt
2 teaspoons baking powder
2 1⁄2 teaspoons pumpkin pie spice
1 (15-ounce) can pumpkin
3⁄4 cup applesauce, unsweetened
1⁄2 cup vegetable/canola oil
4 eggs
1⁄2 cup water
Nonstick cooking spray


  1. Preheat oven to 400°F.
  2. Spray muffin tins for 30 muffins with nonstick cooking spray.
  3. In a large bowl, mix both flours, non-fat dry milk, sugar, baking soda, salt, baking powder, and pumpkin pie spice.
  4. In a second bowl, beat pumpkin, applesauce, oil, eggs, and water until blended.
  5. Add pumpkin mixture to flour mixture and stir with a spoon just until moistened. Do not over mix.
  6. Pour batter into muffin tins.
  7. Bake muffins for 20 minutes, until a toothpick inserted into the middle comes out clean.
  8. Cool on a rack and remove from pans after 10 minutes.
  9. If not eaten right away, wrap the muffins in foil or a plastic bag and store in the freezer.

Pumpkin Muffins Nutrition Facts Label:Click on this image for complete nutrition information