Top 2 Pumpkin Applesauce Muffins Recipes

A delicious make-ahead breakfast, snack, or side dish, moist applesauce pumpkin muffins are full of warm spices, have a tender crumb, and taste great. Best of all, it only takes one bowl and ten minutes to prepare the simple applesauce muffins. Watch your family smile as you serve them alongside a cup of coffee, a mug of hot apple cider, or a cold glass of milk.

Here is 2 recipe(s):

Applesauce Pumpkin Muffins

Pumpkin Applesauce Muffins Recipe

Applesauce Pumpkin Muffins are made with just one bowl and take just ten minutes to prepare.

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 muffin

Serving Size: 1 muffin; Calories: 242; Carbohydrates: 36; Protein: 3; Fats: 10; Saturated Fats: 8; Cholesterol: 27; Sodium: 249; Fiber: 1; Sugar: 18; Serving Size: 1 muffin;


  • 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


  1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.
  2. 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.
  3. Be careful not to over-mix as you add the flour, cinnamon, nutmeg, cloves, allspice, and ginger.
  4. Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. When a toothpick inserted into a muffin comes out clean, bake for 15-20 minutes.

Pumpkin Applesauce Muffins with Maple Cream Glaze

Pumpkin Applesauce Muffins Recipe

Prep: 20min

Total: 37min

Yield: 24

Serving Size: 1 Muffin

Nutritional Information: Serving Size 1 Muffin, 161 kcal, 25 g of carbohydrates, 2 g of protein, 6 g of fat, 1 g of saturated fat, 22 mg of cholesterol, 113 mg of sodium, 1 g of fiber, and 14 g of sugar.


  • 3 large eggs
  • 1 (15-ounce) can pumpkin puree/canned pumpkin
  • 1/2 cup neutral flavored oil (like canola, vegetable, avocado)
  • 1/2 cup no-sugar added applesauce
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour (see note)
  • 2 teaspoons pumpkin pie spice (see note)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 2-4 tablespoons heavy cream
  • 1/2 teaspoon maple extract (see note)


  1. Preheat the oven to 375 degrees. 24 muffins total, prepared in two paper-lined standard muffin tins.
  2. Whisk the eggs, pumpkin, oil, applesauce, and sugar in a sizable bowl.
  3. Combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl.
  4. Just combine the dry ingredients with the wet ones; do not overmix or the muffins may turn out dense and somewhat heavy.
  5. Divide the batter evenly among the muffin tins that have been preheated, filling each cup about 2/3 full (or slightly more than that). I use my #20 cookie scoop to portion the batter into the muffin tin.
  6. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached, until the tops of the muffins spring back to the touch.
  7. Take out of the muffin tin and place on a cooling rack to finish cooling.
  8. To make the glaze, combine the ingredients in a bowl, adding more cream as needed to achieve the desired pourability while maintaining a thick consistency.
  9. With a spoon or fork, drizzle the glaze over the baked goods and then serve.

Pumpkin Applesauce Muffins


Can you substitute pumpkin puree for applesauce?

In a 1:1 ratio, pumpkin puree can be used in place of applesauce. Benefits: Pumpkin puree has a texture similar to applesauce, so your baked goods will have a more uniform consistency.

What temperature do you bake muffins at?

Muffins should be baked at 400° F for 15 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out mostly clean. Before transferring muffins to a cooling rack, give them five minutes to cool in the pan.

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