Pumpkin-Apple Cider Muffins recipe

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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

Nutrition Info

125.7 calories
carbohydrate: 23.1 g
cholesterol: 31 mg
fat: 2.8 g
fiber: 3.3 g
protein: 4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 265 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.

  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.

  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.

Recipe Yield

24 muffins

Recipe Note

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.

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