Ingredients
- cooking spray (such as Baker's Joy®)
- 3 ¼ cups white whole wheat flour
- 2 tablespoons lightly packed dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups pumpkin puree
- 1 ⅛ cups unsweetened applesauce
- 1 cup chilled apple cider
- 4 large eggs, slightly beaten
- ¾ cup raisins
- ½ cup chopped walnuts
Why This Recipe Is So Delicious
These muffins are a perfect blend of warm spices and natural sweetness. The pumpkin adds moisture and richness, while the apple cider gives a subtle fruity tang. They are great for cozy mornings or an afternoon snack.
Cooking Tips You Should Know
- Use fresh pumpkin puree for the best flavor and texture.
- Stir the dry ingredients just until combined to keep the muffins light and tender.
- Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Stir the dry ingredients just until combined to keep the muffins light and tender.
- Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Directions
Warm your oven to 350°F (175°C) and giving a good spray of cooking oil to 24 muffin cups. In a big bowl, mix together the flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Then, add the pumpkin, applesauce, apple cider, eggs, raisins, and walnuts to the dry ingredients. Stir everything until it’s well combined. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 22 to 25 minutes, or until a toothpick poked into the center comes out clean and the tops spring back when you gently press them. Let them cool a bit before digging in!
Best Foods To Serve With This
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea, coffee, or a glass of milk for a comforting treat.
How To Freeze This Dish
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze individually wrapped for up to three months. Thaw at room temperature before serving.
