This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it’s a good way to sneak fruits, veggies, and fiber into their diets.
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
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.
Per Serving: 227 calories; protein 4.5g; carbohydrates 37.7g; fat 7.7g; cholesterol 27.6mg; sodium 273mg.
Eat best breakfast to continue the day has become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me energy to take on the morning. Sugar is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and not want likely grab a side food out of the vending machine before break .
Making fruit a morning habit is easy . Simply put the sweetness in your fridge next to the sweet drink or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.