Healthier Pumpkin Muffins

I made these this weekend and they came out great. I love when fall rolls around, it is the perfect time to eat everything pumpkin and drink hot cider. This recipe makes 2 dozen. If you do not like craisins, I am sure you could swap it out for any dried fruit and it would work just the same.

  • 1/2 c. craisins
  • 1 c. flour
  • 1c. wheat flour
  • 1/4 c. wheat germ
  • 1 1/2 c. sugar; I used half sugar half truvia
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 3/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1/2 tsp. pumpkin spice
  • 3 eggs
  • 1/2 c. unsweetened applesauce
  • 1/2 c. walnuts; chopped

  1. Preheat oven to 350 degrees. Grease muffin pans, or line with paper muffin liners. Soak craisins in hot water for ten minutes to plump, then drain.
  2. In a large bowl, combine the flours, sugar, baking powder, baking soda, wheat germ, salt, nutmeg, cinnamon, and pumpkin spice. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add the dry ingredients to the wet mixture and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. 

This recipe is linked to 
RBF Foodie Friday
Friday Favorites 
SL&E Foodie Friday

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