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.
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.Step 2
Combine 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 3
Bake 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.