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PUMPKIN SPICE MUFFINS
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| 2
cups whole wheat flour |
| 2
teaspoons baking powder |
| 1
teaspoon baking soda |
| 2
teaspoons ground cinnamon |
| 2
teaspoons ground nutmeg |
| 2
eggs, beaten |
| 1
cup pumpkin puree |
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1/4 cup white sugar |
| 2
cups unsweetened applesauce |
| 2
tablespoons vegetable oil |
| 1
teaspoon almond extract |
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Preheat the oven to 350 degrees F (175 degrees
C). In a medium bowl, mix together flour, baking
powder, baking soda, cinnamon and nutmeg; set
aside. |
| In a
large bowl, combine eggs, pumpkin, sugar,
applesauce, vegetable oil, and almond extract.
Slowly add the flour mixture to the large bowl
until just blended. Do not over beat. Pour the
batter into 18 non stick muffin cups. |
| Bake
for 25 to 30 minutes. Remove muffins from the
oven, and let cool slightly. Remove the muffins
from the pan, and let cool completely. |
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