Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Makes 24 servings 

Preparation Time: 10 minutes 

Bake at 375°F for 20 minutes

Total Time: 30 minutes



1 c. All-purpose flour

1 ½ c. Whole-wheat flour

2 tsp. Baking soda

1 tsp. Salt

1 Tbsp. Cinnamon

½ tsp. Allspice

¼ tsp. Cloves, ground 

3 Eggs, room temperature

1-15 oz. can Pumpkin puree

¾ c. Applesauce, unsweetened

½ c. Raisins

¼ c. Ground flaxseed

½ c. Walnuts, chopped



1 Tbsp. Sugar

1 tsp. Cinnamon



  1. Preheat the oven to 375°F.  Spray two muffin tins with non-stick cooking spray or use cupcake liners and set aside.
  2. Combine the all-purpose flour, whole-wheat flour, baking soda, salt, cinnamon, allspice, and cloves in a large bowl.  Add in the wet ingredients, eggs, pumpkin puree, and applesauce.  Fold in the raisins, flaxseed, and walnuts.
  3. Divide the batter into the prepared muffin tins and sprinkle with the sugar and cinnamon topping.  
  4. Bake for 20 minutes or until the muffins appear light golden brown.