Whole Wheat Pumpkin Applesauce Muffins Recipe

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings:

• 2 cups whole wheat flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon salt
• teaspoon baking soda
• cup brown sugar, firmly packed
• cup applesauce
• cup canned pumpkin
• 2 large eggs, slightly beaten
• cup white sugar
• cup buttermilk
• cup canola oil
• cup golden raisins (Optional)
• cup chopped pecans (Optional)

Directions

1. Preheat the oven to 400F (200C). Grease a 12-cup muffin pan or line with paper liners.
2. In a medium bowl, whisk together the whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda until well combined. Set aside.
3. In a large bowl, combine the brown sugar, applesauce, canned pumpkin, eggs, white sugar, buttermilk, and canola oil. Mix thoroughly until all ingredients are well blended.
4. Gradually stir in the flour mixture until combined.
5. If using, fold in the golden raisins and chopped pecans.
6. Evenly divide the batter into the prepared muffin pan.
7. Bake in the preheated oven for 15-20 minutes, or until the tops spring back when lightly pressed, or a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips

If you don't have buttermilk, you can easily substitute it by adding 1 teaspoon of vinegar or lemon juice to cup of milk. Let it sit for 5 minutes before using it in the recipe.

Nutrition Facts (per serving)

Calories	227
Total Fat	8g
Saturated Fat	1g
Cholesterol	28mg
Sodium	273mg
Total Carbohydrates	38g
Dietary Fiber	3g
Total Sugars	21g
Protein	5g
Vitamin C	0mg
Calcium	53mg
Iron	1mg
Potassium	163mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The recipe for Whole Wheat Pumpkin Applesauce Muffins draws inspiration from the traditional American fall baking flavors, particularly pumpkin. Pumpkins have been a staple in North American cuisine for centuries, originating from indigenous cultures. Native Americans introduced early European settlers to pumpkins, which quickly became a part of their culinary traditions. Applesauce, another common ingredient, has been used in baking since the 18th century, especially as a substitute for fats and oils. The fusion of these two ingredients, along with whole wheat flour for a healthier twist, reflects modern culinary trends that focus on health-conscious ingredients without sacrificing flavor.

Regional Characteristics

This recipe is a reflection of classic American comfort foods, often associated with the harvest season. The use of pumpkin and applesauce is particularly common in autumn, especially in North America. While muffins are popular worldwide, the use of whole wheat flour, pumpkin, and applesauce gives this recipe a distinctive American flair. In some regions, like the Northeast U.S., pumpkin-based baked goods are especially popular during fall festivals and Thanksgiving. The addition of pecans or raisins is a regional variation that brings additional texture and flavor.

Distinguishing Features

Whole Wheat Pumpkin Applesauce Muffins stand out from traditional muffin recipes because of their health-conscious ingredients. Unlike standard muffins that rely heavily on refined flour and sugars, this recipe incorporates whole wheat flour for added fiber, which makes the muffins more filling and nutritious. The use of applesauce instead of oil further reduces fat content while keeping the muffins moist. Additionally, the inclusion of pumpkin adds a natural sweetness and a host of vitamins, particularly Vitamin A, making these muffins both tasty and wholesome. In comparison to other similar baked goods, these muffins are less sweet and more nutrient-dense, ideal for those seeking a healthier treat.

Where They Are Served

Whole Wheat Pumpkin Applesauce Muffins are typically served as a breakfast item or a snack, often enjoyed with a cup of coffee or tea. They are a perfect addition to fall brunches, gatherings, or as an after-school snack for children. Because of their healthy ingredients, they are often featured in cafes, bakeries, and health-conscious eateries that cater to those seeking lighter, more nourishing baked goods. They are also popular in home baking, particularly during the fall season when pumpkins and apples are in abundance. Their versatility allows them to be served with various toppings, from butter to cream cheese or even a sprinkle of cinnamon sugar.

Interesting Facts

• Whole wheat flour provides more fiber than refined flour, making these muffins a healthier choice for digestion and heart health.
• Pumpkin is not only a delicious fall flavor but also packed with beta-carotene, an antioxidant that supports immune health.
• In the early 19th century, applesauce was commonly used in baking to replace fats in recipes, making desserts healthier while maintaining moisture.
• The addition of nuts and dried fruits, like raisins or pecans, adds texture, but they are also packed with healthy fats and protein, making these muffins even more nutritious.
• Many people adapt the recipe to suit dietary preferences, such as using almond flour for gluten-free versions or substituting sweeteners for those reducing sugar intake.

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