It’s the perfect time of year to make pumpkin muffins for breakfast! We’ve been making these for years.
We love these muffins so much that by the time I got around to taking a picture, there were only two muffins left! These are pretty easy to make and my kids love them. It’s the season for pumpkins, so it’s the perfect time to share this recipe.
You need a very, very large mixing bowl. This recipe makes 24-30 muffins.
3 cups sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2-3/4 teaspoons cinnamon
2/3 cup water
1/2 cup apple sauce (I use applesauce in lieu of some of the oil. The original recipe from my friend, Michelle, called for 1 cup oil, without any applesauce.)
1/2 cup oil
1 can pumpkin (15 oz can)
*stir the flour in last, just until the lumps are gone:
2 1/2 cups all purpose flour
1/2 cup wheat flour (or 3 cups all purpose flour total, or yesterday I made them with 2 cups all purpose flour, 1/2 cup white wheat flour and 1/2 cup whole wheat flour)
Place in muffin tins (sometimes I use paper cupcake things, sometimes I don’t, but be sure to grease the muffin tins if you don’t use the paper cupcake holder things)
Bake for 20-25 minutes at 350F (170C)
The muffins freeze well.