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Moist Applesauce Pumpkin Muffins are full of warm spices, have a tender crumb, and are a delicious make-ahead breakfast, snack or side dish. Best of all, the easy applesauce muffins come together with just one bowl and about 10 minutes of prep. Serve them with a cup of coffee, a mug of mulled cider, or a cold glass of milk, and watch your family smile!
One Bowl Applesauce Pumpkin Muffins
Hands-down, these are the best pumpkin muffins you’ll ever taste! I simply tweaked our favorite pumpkin bread recipe by reducing the sugar, adding some natural sweetener and moisture in the form of applesauce, and adjusting the baking time and temperature for the smaller muffin cups. The end result is a bakery-style treat that all of my boys adore! The tops of these easy pumpkin muffins rise nice and high, while the inside stays moist and tender. They’re simple, quick, delicious, and freezer-friendly. Everything that an applesauce muffin should be!
Why This Pumpkin Muffin Recipe Works
The key to a nicely-balanced, moist pumpkin muffin with a light, tender crumb is just the right amount of pumpkin puree paired with just the right amount of oil and applesauce. Too much oil, butter, applesauce or pumpkin and the muffins turn out dense, heavy and gummy. Too little oil, butter or pumpkin and the bread turns out dry, crumbly and flavorless. It’s a delicate balance, and this recipe gets it just right for perfectly moist, fluffier muffins every single time!
Can I use applesauce instead of oil in muffins?
Yes and no. Applesauce adds moisture to muffins and other baked goods, which can replace some of the oil called for in a recipe. Omitting all of the oil, butter, or other fats and replacing them entirely with applesauce, however, will yield an undesirable gummy, rubbery texture. Instead, these pumpkin muffins get a hefty dose of moisture from the pumpkin and applesauce, but still maintain that necessary fat with ½ cup of oil. It strikes the perfect balance between a light, fluffy texture and moist, rich crumb.
Ingredients
- Sugar: just enough for sweetness
- Vegetable oil: for moisture; you can substitute with canola oil or even melted butter
- Eggs: give the muffins structure
- Canned pumpkin puree: just the unsweetened 100% pumpkin — not a pumpkin pie filling.
- Applesauce: adds sweetness, moisture, and flavor to the muffins; sweetened or unsweetened will work; I prefer a thicker variety to yield a thicker batter if you can find it (this homemade recipe is ideal)
- Vanilla extract: for more flavor
- Baking soda and baking powder: the leavening agents that help these muffins rise high!
- Salt: just enough to balance the sweetness and add flavor
- All-purpose flour: for even healthier muffins, swap out half of the all-purpose flour for 1 cup of whole wheat flour
- Cinnamon, nutmeg, cloves, allspice and ginger: all of the classic warm spices that you love in an easy pumpkin muffin recipe!
How to Make Pumpkin Applesauce Muffins
We’re making these easy applesauce muffins with just one bowl and about 10 minutes of prep!
- Stir together sugar, oil and eggs.
- Add pumpkin, applesauce and vanilla.
- Sprinkle baking soda, baking powder, and salt over top. Stir until well blended.
- Sift in the flour, cinnamon, nutmeg, cloves, allspice and ginger. Combine, but don’t over-mix.
- Divide the batter evenly among 12 standard-size muffin cups. Sprinkle coarse sugar on top.
- Bake in a 375° F oven for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Serving Suggestions
Offer the muffins for a quick grab-and-go breakfast on busy mornings (just pull one from the freezer and reheat it in seconds); pile some in a basket as a part of a special brunch buffet; set out a few with a glass of milk for an afternoon snack; or even enjoy them as a side dish with dinner.
Pumpkin muffins are delicious at room temperature, or even better when served warm. They’re best with a smear of soft butter, a dollop of jam or homemade honey butter, or even spread with almond butter or peanut butter. Don’t forget a cup of coffee or a cold glass of milk!
Storage
Pumpkin applesauce muffins are a perfect make-ahead breakfast or snack because they just get better as they sit overnight and the flavors come together. Allow the muffins to cool completely, then store in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Thaw frozen muffins on the counter overnight or in the microwave for 20-30 seconds, just until warmed through.
Applesauce Pumpkin Muffins Recipe Variations
- Whole Wheat Applesauce Muffins: replace half of the all-purpose flour with 1 cup of whole wheat flour.
- Nuts: stir in 1 cup of chopped pecans or walnuts
- Raisins: add 1 cup of raisins to the batter
- Cranberries: add 1 cup of sweetened, dried cranberries (such as Craisins), or try fresh cranberries for a tart pop of flavor.
- Chocolate chips: 1 cup of chocolate chips added to the batter takes these easy, moist pumpkin muffins over the top!
- Mini Muffins: Divide the batter between mini muffin tins. Bake the mini muffins in 350° F oven for a total of 14-16 minutes.
Tips for the Best Pumpkin Muffins
- You only need 1 cup of the pumpkin puree — do not use an entire can.
- Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling. The pure pumpkin puree is unsweetened and doesn’t include any spices or other seasonings.
- I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the bread, so don’t use olive oil. Feel free to substitute with melted butter if you prefer.
- Use a thick applesauce to produce a thick, rich muffin batter. I like this homemade recipe, but store-bought applesauce is fine, too!
- Sift the flour to avoid any big clumps in your batter.
- Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
More Muffin Recipes to Try
- Morning Glory Muffins
- Whole Wheat Banana Blueberry Muffins
- Chocolate Muffins
- Corn Muffins
- Easy Blueberry Muffins
- Orange Muffins
- Bran Muffins
- Brown Sugar Cinnamon Muffins
Applesauce Pumpkin Muffins
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup applesauce
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 cups all-purpose flour, sifted
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- Optional, for topping: coarse sugar
Instructions
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl, stir together sugar, oil and eggs. Add pumpkin, applesauce and vanilla. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.
- Stir in flour, cinnamon, nutmeg, cloves, allspice and ginger; be careful not to over-mix.
- Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for 15-20 minutes, or until a toothpick inserted in a muffin comes out clean.
Notes
- You only need 1 cup of the pumpkin puree -- do not use an entire can.
- Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling. The pure pumpkin puree is unsweetened and doesn't include any spices or other seasonings.
- I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the bread, so don't use olive oil. Feel free to substitute with melted butter if you prefer.
- Use a thick applesauce to produce a thick, rich muffin batter. I like this homemade recipe, but store-bought applesauce is fine, too!
- Sift the flour to avoid any big clumps in your batter.
- Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
Nutrition
This post was originally published in August, 2017. It was updated in January, 2021.
I love the sound of these muffins, Blair! Pumpkin anything is a favorite of mine, and I love sneaking applesauce into baked goods whenever I can. Sounds like such a delicious lunch option for kiddos and adults, too!
Thank you, Gayle! I figured you love pumpkin, given the name of your blog! 🙂
These are so fantastic for breakfast or a lunchbox. Definitely making these soon!!
Thanks so much, Amanda!
Hi, Brenda! I use the Spark People nutrition calculator here to calculate the information: https://recipes.sparkpeople.com/recipe-calculator.asp
Once I have the nutrition panel from Spark People, I enter it in my recipe form in my blog post. I use the “Cookbook” recipe plugin, which automatically generates that nutritional panel image when I enter the correct information. Hope that helps!
Thank you! Love it! 🙂
Thank you! Glad that I can help — and I need the reminder myself, too! 🙂
YUM, I will have to try these muffins.
Wonderful! Enjoy, Debbie!
I will definitely be making these in both mini and regular size for a snack for my kids, grandkids and myself with coffee.
That’s great, Cynthia! My boys devoured the batch in a matter of days — and I certainly had my fair share, too. 🙂
Thanks, Kristy! YES! So great for the lunch box (or for an adult’s afternoon snack)! 🙂
Just made these this morning and I’m obsessed with them (so are the kids).
Quick question though, do the muffins need to be refrigerated after they are done cooling or can they sit on the counter in a container like cookies?
Thanks!!!!!
Hey, Aimee! I’m so glad that you love them too!
Yes, the muffins can stay on the counter for at least 2-3 days. After that, I would put them in the fridge.
The muffins also freeze really well, so you can stash any extras in an airtight container or in a big Ziploc bag in the freezer for another day. They thaw on the counter quickly, or you can stick them in the microwave to thaw for just a few seconds. Enjoy!
I love that these muffins can be frozen too, so handy!
Thanks, Emily!
Hi, Hannah! I’m so glad that your son approves! I’m honestly not sure why the insides are squishy…have you tried baking them a bit longer? Otherwise, I don’t know what changes I could suggest. Sorry I’m not more helpful! 🙂
Hey, Monica! About 15-20 minutes (18 minutes usually works well)! 🙂
That makes sense, Amy — the silicone baking pan will require a longer baking time than a traditional metal muffin tin. Glad that you enjoyed them! 🙂
I am newly pregnant with my third child and my gallbladder has been giving me trouble (despite my 110 lb. healthy weight. Genetics don’t care!) and I was looking for something sweet but low sugar, low fat and all around healthy. These little bites are SO good!!! Too easy to make, perfect for a midnight snack to keep on my nightstand. I was certain the holidays would be miserable for me as I watch my family enjoy all the yummy treats my stomach can’t seem to tolerate but with these I get my fix without the pain and it tastes just as good! Definitely recommend!!!
Wonderful! I love them, too. They’re not just for kids! 🙂 Congrats on your third pregnancy! So exciting!
Absolutely! 🙂
My son loves this recipe and the muffins bake up wonderfully. I saran wrap them in sets of 3’s and freeze them for quick breakfasts. So many healthy pumpkin muffin recipes have so many ingredients I love the simplicity of this one.
I used a silicone muffin pan once and they didn’t set quite right. I only use a dark metal mini muffin pan now (preference of no liners) and they always come out absolutely perfect!
Another thing watch for is the water content of your pumpkin puree. My local store’s house brand is often very wet and I have to wring a ton of water out of it before using.
Great tips! Thank you, Crystal!
Me too! I can’t figure out what the heck I did wrong. I threw them out for the birds and squirrels. 🙁
Hi, Jessica! Yes — I changed the recipe to make them WAY better (in my opinion). 🙂 I just emailed you the old recipe, though, so you can pick between the two options and choose whichever you like best. Hope that helps, and enjoy!
Deliciously simple recipe. I added oatmeal, raisins and roasted pumpkin seeds. My household loves them.
Yum! Your additions sound great! Thanks for coming back to leave a note. 🙂
Made these muffins today with a few unplanned substitutions. I only had whole wheat flour which I sifted and what didn’t go thru the sifter I discarded . Used 1 1/2 tsp of finely grated fresh ginger as I didn’t have ginger spice. Doubled the cinnamon as I didn’t have allspice. Also added 1/3 c plumped raisins. Otherwise followed the recipe exactly as written. OMG. Best pumpkin muffins I’ve ever eaten! Tender, moist and full of flavor. Will make these again and will top with a ginger glaze after removing from the oven. Thank you Blair for sharing your delicious recipe!
Oh, good! I’m so glad that you enjoyed them, Renee! I think they’re the best, too. 🙂 Thanks for taking the time to leave me a note!
Why would you put at the very very bottom not to use the whole can of pumpkin but put in the recipe that it calls for a whole can. I made the whole recipe (double batched) before I saw that note. ♀️
Hi, Sarah! The recipe calls for 1 cup of pumpkin puree, not 1 can. I included the note about not using the whole can because 1 whole can is more than 1 cup, which is more than you need for the recipe.
These look delicious and I’m going to try the recipe soon. Your comment on sugar is that it is “just enough” for sweetness. I woul like to cut it back and I’m sure we can handle less sweetness, especially since I plan to add raisins, but will am wondering how it might impact the structure or texture – any ideas? Thank you!
Hi, Ann! I haven’t tried the recipe with less sugar, but I image it would be fine if you cut it back to 3/4 cup. Sugar keeps baked goods soft and moist, since the bond between sugar and water allows sugar to lock in moisture. It also creates tenderness, and deepens color and flavor. If you reduce the sugar significantly, these aspects might suffer. 🙂
I made these for my family and friends. I used sweet potatoes instead and added a little extra spice. Everyone is asking for the recipe! To quote one person “This is a killer muffin!” Lol!
Yay! That’s so great to hear, Lisa. Thank you for letting me know. 🙂
These look so good! I’m making them this weekend for my very picky twins. We live in Virginia too! Right by VT!
Hi, Mel! I hope your kiddos love them! We’re headed your way this weekend, since one of my boys has a soccer game in Roanoke. 🙂
Could brown sugar be substituted for white granulated sugar?
Hi, Stacy! I think so! The brown sugar will add a bit more moisture and a slightly different flavor, but I would think it will work fine. 🙂
Can I use Pumpkin Pie spice for some or all of the spices listed?
Hi, Cindy! Yes, ma’am! I would use 2 1/2 teaspoons of the pumpkin pie spice in lieu of all of the other spices. Hope you enjoy!