Pumpkin Applesauce Muffins
These moist and fluffy pumpkin applesauce muffins come together in under 35 minutes. They're made with wholesome ingredients and full of cozy fall flavors.
Equipment
- Mixing bowls
- - Hand whisk or mixer
- Muffin tin
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- - 2 large eggs
- - 2 cups all-purpose flour
- - 1 cup packed brown sugar
- - 1 tsp baking soda
- - 2 tsp pumpkin pie spice
- - 1 tsp ground cinnamon
- - ½ tsp sea salt
- - 1 can 15 oz pumpkin puree
- - ⅓ cup unsweetened applesauce
- - ⅓ cup milk any variety
- **Optional Add-ins:**
- - ½ cup chopped nuts walnuts or pecans
- - ½ cup mini chocolate chips
- - ¼ cup dried cranberries or raisins
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, beat the eggs lightly.
- Add flour, sugar, baking soda, spices, salt, pumpkin, applesauce, and milk to the bowl.
- Mix until just combined—do not overmix.
- Spoon batter into muffin cups, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let cool 5 minutes in the pan, then transfer to a wire rack.
Notes
- For best texture, let batter rest 5–10 minutes before baking.
- Store in airtight container for 4 days or freeze up to 3 months.
- Store in airtight container for 4 days or freeze up to 3 months.