Pumpkin Applesauce Mini Muffins
Need a perfect fall fix? These Pumpkin Applesauce Mini Muffins are a must!
Recipe courtesy of Estela Schnelle
- 2 cups whole wheat pastry flour (you can use all-purpose flour too)
- 1/2 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 1/2 cup apple sauce
- 1/2 cup canola oil
- 1 tablespoon vanilla
Preheat oven to 325 degree. Spray your mini-muffin pan with non-stick cooking spray.
In a large bowl combine the flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk together to combine. Set aside. In a smaller bowl, combine your apple sauce, canola oil, vanilla, and canned pumpkin. Stir until all ingredients are combined.
Add your wet ingredients to your dry ingredients. Stir until all ingredients are mixed through.
Using a small spoon or a melon ball scooper, scoop the muffin batter into the muffin tin. Only fill each cup 3/4 full.
Bake for 15-20 minutes rotating pan once halfway through cooking.