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 You'll Want This Again
These muffins bring together the warm flavors of fall in every bite. The combination of pumpkin and apple cider creates a moist texture with a hint of spice that feels comforting and fresh. They are perfect for breakfast, snacks, or even a light dessert.
Tips For Best Results
- Use fresh pumpkin puree for the best flavor and texture.
- Measure flour carefully to avoid dry muffins by spooning it into the cup and leveling it off.
- Do not overmix the batter; stir just until the ingredients are combined to keep the muffins tender.
- Measure flour carefully to avoid dry muffins by spooning it into the cup and leveling it off.
- Do not overmix the batter; stir just until the ingredients are combined to keep the muffins tender.
Directions
Heat your oven to 350°F (175°C) and lightly grease 24 muffin cups with cooking spray. 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 inserted in the center comes out clean and the tops spring back when gently pressed. Let them cool a bit before enjoying!
Serving Options To Try
Enjoy these muffins slightly warm, spread with a little butter or cream cheese. They also pair wonderfully with a hot cup of tea or coffee. For a festive touch, add a drizzle of maple glaze or a sprinkle of cinnamon sugar on top.
Storage Guide
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm in the microwave before serving.
Frequently Asked Questions
Can I use regular all-purpose flour instead of white whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture may be a bit lighter and less hearty.
How do I store these muffins to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the muffins?
Yes, they freeze well. Wrap them individually or place them in a freezer-safe container for up to 3 months.
What can I use instead of raisins?
You can substitute dried cranberries, chopped dates, or omit them entirely if preferred.
Is it okay to use canned pumpkin puree?
Absolutely, canned pumpkin puree works perfectly for this recipe.
Can I replace the walnuts with another nut or leave them out?
Yes, you can use pecans, almonds, or omit nuts altogether if you have allergies or preferences.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean and the tops spring back when pressed, they’re done.
Can I make these muffins vegan?
To make a vegan version, replace eggs with flax eggs and ensure the apple cider is vegan-friendly, though texture and taste may vary.
