An easy 30-minute recipe for moist pumpkin applesauce muffins that are perfectly sweetened and spiced. These muffins and their cozy flavor combination will become a fall breakfast favorite.
Replacing Oil with Applesauce
You can replace some or all of the oil (or butter) in many baking recipes with applesauce. It might sound unlikely, but applesauce works well as a substitute and helps reduce added fat while keeping baked goods moist. For this recipe I replaced most of the oil with unsweetened applesauce and used a mix of white and brown sugar for depth of flavor.
This technique is great when you want a slightly lighter muffin without sacrificing texture. If you try it, measure closely and keep an eye on batter consistency; very watery purees may need a little straining.
Easy Pumpkin Applesauce Muffins
These pumpkin applesauce muffins are quick and simple to make. They come together in one bowl and take about 10 minutes to mix. After dividing the batter into a muffin tin, they bake for roughly 17–18 minutes. Look for nicely domed tops and a toothpick that comes out clean or with just a few moist crumbs—overbaking will dry them out.
Allow the muffins to cool in the pan for about five minutes before removing to a wire rack to cool completely. The result is soft, moist muffins with balanced sweetness and warm autumn spices.
Use canned pumpkin puree for best consistency; do not use pie filling. If you use homemade pumpkin puree that seems thinner than canned puree, strain it through cheesecloth to remove excess water so the batter isn’t too runny. This recipe calls for only 1/2 cup of unsweetened applesauce, but homemade or chunky applesauce will also work.
The combination of pumpkin and applesauce may sound unusual, but both flavors come through pleasantly. Brown sugar, vanilla, and the spices add plenty of warmth and complexity. If you prefer, substitute the individual spices with a pumpkin pie spice blend for convenience.
These muffins are ideal for breakfast or a snack on crisp fall mornings. They store well at room temperature for a day or two in an airtight container and can be reheated briefly before serving.
More Pumpkin & Applesauce Ideas
- Cake-mix pumpkin muffins
- Vegan pumpkin bread
- Healthy pumpkin banana muffins
- Sour cream applesauce muffins
- Mini healthy applesauce muffins for kids
Pumpkin Applesauce Muffins
Ingredients
- 3/4 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin pan with liners or grease the cups and set aside.
- In a large bowl, combine the pumpkin, applesauce, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Beat in the oil, eggs, and vanilla until smooth and combined.
- Add the flour, then sprinkle in the baking soda and baking powder. Gently fold until just combined; do not overmix.
- Scoop the batter evenly into the prepared muffin cups.
- Bake for 17–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Use canned pumpkin puree rather than pie filling for consistent results. If using homemade puree that seems thin, drain excess liquid before measuring. Unsweetened applesauce is recommended to control sweetness; use 1/2 cup. Swap the individual spices for pumpkin pie spice if you prefer. Store cooled muffins in an airtight container at room temperature for up to 2–3 days, or freeze for longer storage.
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