Whole Wheat Pumpkin Muffins

I love pumpkin bread and have been wanting to make some pumpkin muffins for a while.  When I bake I try and use whole wheat organic flour and limit the sugar and oil.  I got the basis of this recipe here but changed it a little.  This uses applesauce and no oil. I think these muffins turned out perfect!  These made a dozen regular muffins and 24 mini muffins.

Whole Wheat Pumpkin Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon
1/2 tsp ground ginger

1 cup brown sugar

3/4 cup applesauce

3/4 can pumpkin
1/3 cup buttermilk 
2 eggs, slightly beaten

2 Tbs ground flax seed (optional)

1/4 cup chopped pecans (optional)

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.

2. Stir together the flour, baking powder, baking soda, salt, and cinnamon spice; set aside. Add the brown sugar, applesauce, pumpkin, buttermilk, beaten eggs, and ground flax seed and mix until well blended. Fold in the pecans, if desired.

3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.  Cook mini muffins for 10-12 minutes.

*If you don't have buttermilk, add 1 tsp vinegar to the milk and let set for at least 5 minutes. 

My little helper

1 dozen regular muffins

2 dozen mini muffins