Pumpkin Spice Muffins

Adapted from a California Raisin Marketing Board recipe.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 2.85
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Adapted from a California Raisin Marketing Board recipe.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 2.85
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Adapted from a California Raisin Marketing Board recipe.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Generously grease or line muffin cups with paper liners and spray with cooking spray. Set aside. Beat Eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts. Mix just until blended. Fill muffin cups 2/3 full. Bake for 12 to 15 minutes. Makes 24 Muffins.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Pumpkin Spice Muffins

    1. Recipe Specialist

      These muffins will freeze just fine. After baking, allow the muffins to cool completely and place in a freezer bag and then store in an airtight container. They should keep for approximately 1 month.

      Reply
  1. Chantal

    Taste great – but took longer to cook because we didn’t use raisins or walnuts, so batter was really moist.
    Any recommendations on reducing liquid content, so that they bake faster without raisins and walnuts? My kids don’t like nuts & raisins in their muffins.

    Reply
    1. recipe specialist

      Hi Chantal,
      You may try substituting about a 1/4 cup of the flour called for with Coconut Flour to prevent the batter from being too moist. Coconut Flour is very high in fiber and will soak up a lot of liquid in a recipe. You could also try reducing the applesauce by 1 or 2 Tablespoons to see if this alters the consistency to your liking.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *