My recipe makes 24 muffins but you can cut it in half in case you are not feeding a small army like moi.
Although they do freeze really well, so maybe you'll want to make a whole batch? I made eight batches of these the other day and after they had cooled, I put them in baggies and then out in the freezer.
I just went out and looked in the freezer and they are all gone...
4 c. whole wheat flour
2 t. baking soda
1 t. salt
4 t. ground cinnamon
2 t. ground ginger
1 t. ground cloves
1/2 t. ground nutmeg
1 1/2 cup packed brown sugar, either dark or light
6 T. unsulphered molasses
1/2 c. unsweetened applesauce
4 large eggs
2 cups canned pumpkin
2 t. vanilla
1 1/2 c. buttermilk
Preheat the oven to 400 degrees F. Coat (2) 12 muffin pans with cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, applesauce and 2 eggs until combined. Add the other eggs and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen then and then place them on a wire rack to cool.
**I never use buttermilk but instead add 1 T. lemon juice to 1 1/2 c. non-fat milk OR I use coconut milk if I have any**
**Also great use of your frozen squash puree from the garden, I just substitute that for the canned pumpkin**
Enjoy! We all love these, with the exception of Matthew. But he is almost 6, which explains it all.