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Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup Sucanat
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 8 ounces solid-pack pure pumpkin
- 1/2 cup water
- 1/3 cup applesauce
- 1/2 cup chopped pecans (optional)
Preparation
Step 1
1. Preheat oven to 350°F.
2. Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
3. Mix together the flour, Sucanat, baking powder, baking soda, and spices in a large bowl. Add pumpkin, water, applesauce, and pecans and stir until just mixed.
4. Fill the prepared muffin cups to the top and bake 25-30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 1—2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.
TIP
Store cooled muffins in an airtight container in the refrigerator. For longer-term storage, keep them in the freezer.