I’ve perfected Pumpkin Muffins With Applesauce that swap oil for applesauce, and I’m sharing the one simple trick that keeps the recipe foolproof.

Jump to Recipe

Ingredients

Print Recipe (No Advertisments)

Pumpkin puree: Adds moistness and vitamin A, fiber, mild sweetness and classic fall flavor
Applesauce: Replaces some oil, adds natural sweetness, extra fiber keeps muffins tender
All purpose flour: Base structure, carbs heavy so not super high protein, makes crumb soft
Sugars: Granulated and brown sugars give sweetness, browns add caramel notes and moisture
Eggs: Bind everything, add some protein and richness, help muffins rise and set
Milk and vanilla: Milk thins batter, vanilla brings warm aroma and makes flavors pop
Nuts: Chopped walnuts or pecans add crunch, healthy fats and extra flavor optional
Raisins or chocolate chips: Raisins add chew and natural sugar, chips add indulgent sweetness

Ingredient Quantities

1 3/4 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup canned pumpkin puree not pie filling

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup chopped walnuts or pecans optional

1/2 cup raisins or chocolate chips optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat the oven to 350 degrees F (175 C) and place a rack in the middle, line a 12 cup muffin tin with paper liners or lightly grease the cups.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until evenly combined.

3. In another bowl mix 1 cup canned pumpkin puree, 1/2 cup unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup milk until smooth and homogenous.

4. Pour the wet ingredients into the dry and stir gently just until combined, don’t overmix or the muffins get tough, it’s okay if there are a few small streaks of flour.

5. Fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup raisins or chocolate chips if using, fold gently so you don’t deflate the batter.

6. Scoop the batter into the prepared muffin tin, filling each cup about three quarters full for domed tops, you can sprinkle a few extra nuts or chips on top if you want.

7. Bake for 18 to 22 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs, ovens vary so check at 18 minutes.

8. Let the muffins cool in the pan about 5 minutes then transfer to a wire rack to finish cooling, they firm up as they cool so resist cutting too soon.

9. Store cooled muffins in an airtight container at room temperature up to 3 days or refrigerate up to a week, they also freeze well for up to 3 months and warm up nicely in the microwave for 10 to 20 seconds.

Equipment Needed

Heres a quick list of what you’ll need:

1. Oven set to 350°F (175°C)
2. 12-cup muffin tin
3. Paper liners or nonstick cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and measuring spoons
7. Whisk
8. Rubber spatula or wooden spoon
9. Cookie scoop or large tablespoon for filling cups
10. Wire cooling rack and a toothpick or cake tester

FAQ

Q: Can I swap the applesauce for oil? A: Yep, you can but the applesauce is there to cut fat and keep things moist so if you swap it for oil use about 1/3 cup vegetable oil, the texture will be a bit lighter and less cake like.

Q: Is canned pumpkin the same as pumpkin pie filling? A: No, they are not the same. Use plain canned pumpkin puree not the sweet spiced pie filling or the flavor will be too sweet and spiced for the recipe.

Q: How do I tell when the muffins are done? A: Insert a toothpick in the center, it should come out with a few moist crumbs not wet batter. Also tops should spring back when lightly touched.

Q: Can I use fresh pumpkin instead of canned? A: Yes but you must roast or steam and puree it until smooth then drain any excess water. Measure after pureeing so you use the same amount as the recipe calls for.

Q: How should I store or freeze them? A: Store in an airtight container at room temp for up to 2 days, refrigerate up to 5 days. Freeze cooled muffins in a sealed freezer bag up to 2 months, thaw at room temp or warm briefly in the microwave.

Q: What about nuts or chocolate chips, do I have to add them? A: No they are totally optional, stir them in gently at the end so you dont overmix the batter. If you skip add a tablespoon of milk if the batter feels too thick.

Easy Pumpkin Muffins With Applesauce Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour cup for cup for a nuttier, slightly heartier muffin (may be a bit denser), or use a gluten free 1-to-1 baking blend cup for cup — make sure it already has xanthan gum.
Sugars: instead of 1 cup granulated + 1/2 cup brown try 1 1/2 cups coconut sugar cup for cup for a more caramel taste, or use 3/4 cup pure maple syrup (reduce the milk by about 2 tbsp and bake 25°F lower) for extra moistness.
Eggs: for 2 eggs use 2 “flax eggs” mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes till gelled, or use 1/2 cup mashed banana or 1/2 cup extra applesauce for egg free muffins but expect a slight flavor change.
Milk: swap the 1/4 cup with any plant milk (almond, oat, soy) cup for cup, or make a quick sour milk by stirring 1 tsp vinegar or lemon juice into 1/4 cup milk and letting it sit 5 minutes before using.

Pro Tips

1. Let the wet stuff come to room temperature before you mix, eggs and pumpkin especially, it helps the batter come together smoother and you wont end up with cold clumps.

2. Toast the nuts and even the spices in a dry pan for a minute until they smell amazing, it brings out way more flavor, then chop and fold them in.

3. Mix as little as possible once you add wet to dry, stir until mostly just combined, a few streaks of flour are fine, overmixing makes them dense and chewy.

4. Cool properly and store right away, give them a few minutes in the tin then move to a rack so they dont steam, keep in an airtight container at room temp for a few days or freeze individually wrapped and reheat quick in the microwave.

Easy Pumpkin Muffins With Applesauce Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’ve perfected Pumpkin Muffins With Applesauce that swap oil for applesauce, and I’m sharing the one simple trick that keeps the recipe foolproof.

Servings

servings

Calories

245

kcal

Equipment: Heres a quick list of what you’ll need:

Ingredients

1 3/4 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree not pie filling
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup chopped walnuts or pecans optional
1/2 cup raisins or chocolate chips optional

Directions

Preheat the oven to 350 degrees F (175 C) and place a rack in the middle, line a 12 cup muffin tin with paper liners or lightly grease the cups.
In a large bowl whisk together 1 3/4 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until evenly combined.
In another bowl mix 1 cup canned pumpkin puree, 1/2 cup unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup milk until smooth and homogenous.
Pour the wet ingredients into the dry and stir gently just until combined, don't overmix or the muffins get tough, it's okay if there are a few small streaks of flour.
Fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup raisins or chocolate chips if using, fold gently so you don't deflate the batter.
Scoop the batter into the prepared muffin tin, filling each cup about three quarters full for domed tops, you can sprinkle a few extra nuts or chips on top if you want.
Bake for 18 to 22 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs, ovens vary so check at 18 minutes.
Let the muffins cool in the pan about 5 minutes then transfer to a wire rack to finish cooling, they firm up as they cool so resist cutting too soon.
Store cooled muffins in an airtight container at room temperature up to 3 days or refrigerate up to a week, they also freeze well for up to 3 months and warm up nicely in the microwave for 10 to 20 seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.