Pumpkin muffins from Missouri Extension

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Makes 12 servings

  • 1 ¼  cups all-purpose flour
  • ½  cup whole wheat flour
  • 3  tablespoons toasted wheat germ
  • 2  teaspoons pumpkin pie spice or apple pie spice
  • 1 ½  teaspoons baking powder
  • ½  teaspoon salt
  • ¼  teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1 cup canned pumpkin
  • ¾ cup buttermilk or sour milk*
  • 1/3 cup unsweetened applesauce
  • ¼  cup packed brown sugar
  • 2 tablespoons cooking oil

Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.



More News