Enjoy these delightful spiced pumpkin muffins, perfect for a cozy autumn day.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
Using liners makes cleanup easier and ensures the muffins release smoothly.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the applesauce, pumpkin puree, maple syrup, cinnamon, and nutmeg to the bowl and mix well.
Mix until the ingredients are well combined for an even flavor.
Gradually add the whole wheat flour and baking soda to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin tin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy with your favorite hot beverage.
These muffins pair wonderfully with a spiced chai latte or black coffee.
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