Whole Wheat Pumpkin Applesauce Muffins

 

I find myself stocking up on cans of pumpkin every time I go to the store and then stare aimlessly in my pantry wondering what I can use them for. It doesn't take me long before I am making a batch of  pumpkin scones, or pumpkin chocolate chip cookies, or adding pumpkin into a bowl of oatmeal or making a smoothie. Often times this leaves me with half a can of pumpkin in the refrigerator that will soon go to waste if I don't find another use for it. The horror! This is how I found myself searching the internet the other morning for these wonderfully delicous yet healthy muffins. Here is a recipe to try next time you find yourself with leftover pumpkin.

 

 

 

Whole Wheat Pumpkin Applesauce Muffins

(Recipe adapted from allrecipes.com)

Recipe makes 12 muffins

 

Ingredients:

- 2 cups whole wheat flour

- 1 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1 teaspoon salt

- 2 teaspoons pumpkin pie spice

- 1/3 cup brown sugar

- 1/3 cup white sugar

- 1/4 cup canola oil

- 1/2 cup unsweetened applesauce

- 3/4 cup canned pumpkin

- 1/3 cup milk

- 2 eggs

 

Directions:

- In a mixing bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice.

In a seperate bowl mix together the sugars, oil, applesauce, pumpkin, milk and eggs. Pour the pumpkin mixture into the dry ingredients.

 

- Divide the batter among a greased muffin pan. Bake on 400 degrees for 15-20 minutes.