Ingredients Jump to Instructions ↓

  1. 2 cups whole wheat flour

  2. 1 teaspoon baking powder

  3. 1/4 teaspoon baking soda

  4. 1 teaspoon salt

  5. 2 teaspoons pumpkin pie spice

  6. 2/3 cup brown sugar, firmly packed

  7. 1/3 cup white sugar

  8. 1/4 cup canola oil

  9. 1/2 cup applesauce

  10. 1/2 cup canned pumpkin

  11. 1/3 cup buttermilk

  12. 2 eggs, slightly beaten

  13. 1/4 cup golden raisins

  14. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.

  2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.

  3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.


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