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Applesauce Pumpkin Muffin on a small white plate
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5 from 7 votes

Applesauce Pumpkin Muffins

Sweet, moist, warmly-spiced Applesauce Pumpkin Muffins come together with 1 bowl and just 10 minutes of prep!
Course Breakfast
Cuisine American
Keyword applesauce muffins, easy pumpkin muffins, pumpkin muffins
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 242kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


Serving: 1muffin | Calories: 242kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 249mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg