Yield
16 servings (serving size: 1 muffin)

Enjoy these pumpkin muffins on their own for a light breakfast dish, or use them as a base recipe and experiment by adding in nuts or fruit. Here is how the recipe got its flavor: "I combined several recipes and adjusted them to get the flavor we love. Sometimes I add raisins or finely chopped apple or pear." -Cindy Kahn, Londonderry, NH

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.

Step 3

Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

Ratings & Reviews

ang2000's Review

EatUrVeggies
November 06, 2012
These muffins were great! I've made them before, but this time I added raisins. They were wonderful. I couldn't stop eating them. I ate three as soon as they were out of the oven. It's great to have a muffin with the health benefits of pumpkin and whole wheat flour and also that tastes so good.

EatUrVeggies's Review

ang2000
November 17, 2013
They took a lot longer to cook than the recipe stated and they could use a little salt to enhance the sweetness. Not horrible but not great.

Excellent

daneanp
May 10, 2017
Have made these many times and they are always good.  My yield is only 14 however.