A UVA Heart & Vascular Center Initiative
Recipes / Desserts

Pumpkin Muffins

Posted October 09, 2015


Makes 12 Servings

  • 1/3 cup canned pumpkin
  • 1/3 cup canola oil
  • 1/3 cup applesauce
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt


  • Preheat oven to 350˚. Lightly coat a muffin pan with nonstick cooking spray.
  • In a large bowl, beat pumpkin, oil, applesauce, sugar and eggs until creamy. In a medium bowl, combine flours, nutmeg, cinnamon, cloves, baking soda, baking powder and salt. Add flour mixture to creamed mixture and stir to combine.
  • Fill 12 muffin cups 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly browned. Remove muffins from pan and transfer to a wire rack to cool completely.

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