This recipe comes from my e-cookbook Pudge-Free Holidays. It uses up left over pumpkin or sweet potato and brings Autumn right to life with a touch of cinnamon and a kiss of maple. A similar version (though slightly different and a bit simpler) is in my cookbook.
These are my favorite muffins. They're kissed with pure maple syrup and use up leftover sweet potatoes or pumpkin puree. I like to serve them for breakfast on Thanksgiving morning and at brunch on New Year's Day.
1½ cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
¼ tsp salt
¾ cup light brown sugar
¼ cup pure maple syrup
1 cup pumpkin
1 cup unsweetened applesauce
Preheat oven to 350 F. Grease or spray a muffin tin or paper liners, if using.
In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
Add pumpkin (or sweet potato) apple sauce, sugar, and maple syrup, then stir until just combined.
Spoon mixture into muffin cups 3/4 full.
Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a wire cooling rack.