An easy 30-minute recipe for moist pumpkin applesauce muffins that are perfectly sweetened and spiced. These muffins and flavor combination will become one of your Fall breakfast favorites!
Replacing Oil with Applesauce
Did you know that you can replace oil (or butter) in most baking recipes with applesauce? It’s crazy that it even works but it does. I learned this many years ago but before I did, I was very skeptical to try it. I thought that it would give my baked goods a weird taste or texture but after trying it once, I did it again and again and again. It works so well!
I love using this “hack”, especially when it comes to making recipes healthier. In fact, I actually did this for the very first and most popular recipe on this website; healthy banana applesauce muffins.
Since this has never failed me in the past, I thought I’d give it a try with this recipe, which I adapted from my delicious brown sugar pumpkin muffins one.
All I did was replace most of the oil with applesauce and use both white and brown sugar. That’s it! Everything else is exactly the same and the muffins came out perfect.
I could have replaced all of the oil with applesauce, but I trusted my instincts and played it safe. I bake a lot and I’ve made many baking mistakes that have turned into lessons, so I’m at a point where most of the time I know what will work and what won’t.
Easy Pumpkin Applesauce Muffins
This pumpkin applesauce muffin recipe is so easy to make, calls for simple ingredients, comes together all in one bowl, and it only takes about 10 minutes to mix together.
After everything is mixed and ready to go, you just scoop the batter into the muffin pan and bake for 17 – 18 minutes. You’ll know the muffins are done when the tops are gorgeously domed and a toothpick inserted in the center of one comes out clean or mostly clean. If there’s a crumb or two that is completely fine. You don’t want to over bake these otherwise they’ll be dry.
After baking, let the muffins cool in the pan for 5 minutes then remove them to cool completely.
See? It’s very simple. Making pumpkin muffins with applesauce from scratch is not complicated at all.
These pumpkin apple muffins are made with canned pumpkin puree. Don’t use pie filling! If you’re going to use your own homemade puree and it is much thinner than the canned variety, I suggest that you strain it through a cheesecloth first to remove any excess water otherwise the batter will be too runny.
This recipe calls for unsweetened applesauce. You won’t need much, only half a cup. I like using store-bought applesauce but homemade or even the chunky kind will work too.
I know that the idea of “pumpkin muffins with applesauce” or even “applesauce muffins with pumpkin” doesn’t sound very appetizing but they actually go really well together.
You’ll be pleasantly surprised that you can taste both the pumpkin and applesauce in these muffins. It’s a wonderful flavor combination.
And they have so much flavor thanks to the brown sugar, vanilla, and spices. They’re also soft, moist, and perfectly sweetened.
Feel free to replace the spices listed in this recipe with pumpkin pie spice. They’ll be just as delicious, if not more!
These muffins are perfect for breakfast, especially when it’s Fall and there’s a bit of chill in the air. They’re so comforting, they warm you right up.
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Pumpkin Applesauce Muffins
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- 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
- Preheat oven to 375°F. Line muffin pan with muffin liners or spray with nonstick cooking spray and set aside.
- In a large bowl mix together the pumpkin, applesauce, both sugars, spices, and salt.
- Beat in the oil, eggs, and vanilla extract.
- Add the flour and sprinkle in the baking soda and baking powder.
- Gently mix until fully incorporated. Do not overmix!
- Scoop the batter into the muffin pan distributing it evenly among the muffin cups.
- Bake for 17 – 18 minutes until toothpick inserted comes out clean or mostly clean.
- Cool in pan 5 minutes then remove.
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