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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So delicious! These were so easy to make, perfectly moist, and very tasty! My family loved them.
So happy to hear that! They are really tasty. Thanks so much for leaving a review, Mindy!
Just found your recipe this morning and wanted to try because I liked how you wrote your intro; saying this recipe was few ingredients, one bowl, quick, tasty, beautifully domed and the ingredients were what I wanted to use: oil, applesauce, I did change the brown sugar to 3/4 c and the white sugar to 1/4 cup. Very beautifully domed and tasty pumpkin muffins. As you also wrote, I used all pumpkin spice but added an extra 1/2 tsp of cinnamon. Fluffy and tasty; beautiful color. I might make a crumble for the top next time. Thank you!
You’re very welcome, Paula! Adding a crumble sounds like a wonderful idea! I think you should do it. I’m so glad they turned out exactly as I described. Thank you for taking the time to rate and review my recipe.
These muffins were really yummy! I ended up splitting the recipe and doing half regular flour and half gf flour. Added chocolate chips and pumpkin seeds. I ended up cooking them for 25 minutes.
Indeed they are. I’m glad you like them, Amanda! The reason why you had to bake them longer could be because of the GF flour and the moisture from the chocolate chips. I’m happy they turned out great though! Thank you for the 5-star review.
These muffins were super easy, moist and delicious, and everybody loved them! I added some plumped raisins, because it just sounded even more yummy. Thanks for this quick and easy breakfast delight.
You’re very welcome, Kim! I’m happy everyone enjoyed them. Ou, the raisins sound like a wonderful addition. Thanks so much for leaving a review.
Very good:) thanks for sharing this recipe. I put less sugar & added whole wheat flour too. Very moist & flavourable:)(5)
You’re very welcome. I often do that too. Thanks so much for sharing how it turned out.
I wanted to try this recipe as gluten free but when I scaled it down to 6 muffins, most ingredients increased rather than decreased – something must be wrong with the calculation set up…
You’re right. I just tried it myself. I’m so sorry about that. I will have that tool removed because it seems to be hit or miss.
I halved the recipe for you:
1/3 cup canned pumpkin puree
1/4 cup unsweetened applesauce
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
This is by far the best tasting pumpkin muffin recipe I have found. These muffins are so moist and flavorful. I made them one time and my husband has asked me several times when I would make them again. It is also quick to make. I added some walnuts, to the recipe. These muffins are SO good. Thank you for this great recipe. I will be making them often.
Thank you so much! And you’re very welcome. I love this recipe too. The flavor is amazing. I’m really happy to hear that and I appreciate the feedback, Nor.
I had some left over pumpkin purée from another recipe and I was looking for something to make with it. Landed on these muffins and I’m glad I decided to make them. Perfect balance of spices, moist, and my 2 year old loves them!
These are excellent! So light and fluffy. I halved the sugars, and then substituted half of the vanilla extract with maple syrup. So delicious! I also doubles the recipe so I could use a whole can of pumpkin puree. This will be my new go-to for the fall!
It was really good! I halved the sugar, used a tablespoon of pumpkin pie spice (doubled recipe), and used whole wheat flour since I wanted these to be breakfast muffins rather than dessert muffins. The only problem I had was 17 minutes was too long for my modifications and they ended up on the dry side. Next time, I’ll start checking at 14 minutes. Thanks for the recipe! ?
I’ve made these twice now and they are so good! Perfect balance of pumpkin and applesauce.
Very moist, spicy and delicious! I halved the sugars, used half whole wheat pastry flour, and added chopped walnuts. They were perfectly done in 17 minutes.