When I made the pumpkin French Toast this morning, I couldn’t help but wonder what I was going to do with the rest of the (14oz) tin of pumpkin. However, 1/4 cup for breakfast left exactly 1 cup left for muffins!
Yum! Killed two birds with one stone! Muffins were made for my husbands lunches during the week!
Recipe would be good with raisins as well!
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar free applesauce
- 1 cup maple syrup
- 1 tbsp pumpkin pie spice
- 2 eggs, beaten
- 1 cup canned pumpkin
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a dozen large muffin tins or mini muffin tins (makes about 30 mini muffins)
- In a large bowl, combine the pumpkin, applesauce, eggs, and maple syrup; mix well. Add flour, baking soda, spices and salt and mix just so all the ingredients are moist. Pour batter into prepared muffin tins.
- Bake in preheated oven until a toothpick inserted into center of the muffin comes out clean. Let in pan for 10 minutes, then turn out onto a wire rack. <a