Pumpkin-Apple Cider Muffins
I enjoy tweaking my old recipes by substituting more wholesome ingredients and reducing the amount of sugar. I think you'll enjoy this apple cider version of pumpkin muffins as much as I do. Serve with cream cheese, if desired.
- Serves: 24 persons
- cooking spray (such as Baker's Joy®)
- 3¼ cups white whole wheat flour
- 2tablespoons lightly packed dark brown sugar
- 2teaspoons baking soda
- 1teaspoon salt
- 1teaspoon pumpkin pie spice
- 1teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 2cups pumpkin puree
- 1⅛ cups unsweetened applesauce
- 1cup chilled apple cider
- 4large eggs, slightly beaten
- ¾cup raisins
- ½cup chopped walnuts
Step 1Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
Step 2Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
Step 3Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.