Pumpkin muffins from Missouri Extension

Recipes
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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.

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