As a food blogger, I perfected Pumpkin Muffins With Applesauce by swapping oil for applesauce, cutting the ingredient list and keeping the method straightforward.

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As a food blogger I keep chasing small swaps that surprise people. My latest obsession is Pumpkin Muffins With Applesauce that somehow stay tender and not dense.

I used canned pumpkin puree and unsweetened applesauce so they feel lighter but still full of that fall flavor. These Pumpkin Muffins Moist are perfect for school lunches or a quick pick me up, and honestly I botched the first batch but found a fix that works every time.

You might not expect them to be this good, but they vanish fast, trust me. I love hearing which tiny tweaks readers try and which fail, so send me a note.

Ingredients

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Pumpkin adds moisture, fiber and tons of vitamin A, gives that warm autumn flavor
Unsweetened applesauce cuts fat, adds natural sweetness and extra fruit fiber
Flour brings structure and carbs, can be swapped for whole wheat for more fiber
Granulated and brown sugars give sweetness and chew, but they are added sugars
Eggs bind the batter, add protein and a richer crumb when you mix ’em in
Chopped walnuts or pecans add crunch, healthy fats and a toasty flavor punch
Raisins bring chewiness and natural sweetness, chips make it dessert like
Cinnamon, ginger and nutmeg add warmth, aroma and that classic pumpkin spice note

Ingredient Quantities

1 3/4 cups all purpose flour (about 220 g)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves (optional)

1 cup canned pumpkin puree (not pumpkin pie mix)

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1/4 cup milk (dairy or plant milk)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners or lightly grease the cups.

2. In a large bowl whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves if using. Tip: spoon the flour into the cup and level it off so you don’t use too much.

3. In a separate bowl whisk 1 cup canned pumpkin puree (not pumpkin pie mix), 1/2 cup unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla and 1/4 cup milk until smooth. Room temperature eggs mix easier.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Don’t overmix, it’s okay if there are a few streaks of flour.

5. If using, fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup raisins or chocolate chips, folding only until distributed.

6. Divide the batter among the muffin cups, filling each about 3/4 full. A cookie scoop works great for even muffins. If the batter seems too thick add a tablespoon or two of milk.

7. Optional: sprinkle a few extra nuts or a little sugar on top for crunch.

8. Bake 18 to 22 minutes, rotating the pan once if your oven is uneven, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

9. Let the muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely so they firm up and don’t get soggy.

10. Store in an airtight container at room temperature up to 3 days or freeze for longer. Reheat gently in a toaster oven or microwave for a few seconds before serving.

Equipment Needed

1. 12-cup muffin tin (use paper liners or lightly grease the cups)
2. Paper liners (optional but handy)
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons
6. Whisk
7. Spatula or wooden spoon
8. Cookie scoop or large spoon for filling cups evenly
9. Wire cooling rack, toothpick and oven mitts (dont forget these)

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes. Roast or simmer small cubes until very tender, then mash or puree until smooth. You want about 1 cup of puree, and if it seems watery press it in a sieve or towel to remove excess liquid or the muffins can turn out soggy.

Q: What can I use instead of the applesauce? A: You can swap the 1/2 cup applesauce for 1/2 cup neutral oil or melted butter for richer muffins, or use 1/2 cup plain yogurt for a tangy, moist result. Applesauce lowers fat so if you use oil theyll be a bit denser and richer.

Q: What oven temp and bake time should I use? A: Preheat the oven to 375 F (190 C) and bake 18 to 22 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Times vary by oven and muffin size so start checking at 18 minutes.

Q: Can I make these gluten free or egg free? A: For gluten free use a 1 to 1 gluten free flour blend with xanthan gum and expect a slightly different crumb. For egg free try two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) but texture will be a bit denser and moister.

Q: How should I store or freeze the muffins? A: Keep cooled muffins in an airtight container at room temp for 2 to 3 days, or refrigerate up to a week. Freeze cooled muffins up to 3 months in a zip bag, thaw at room temp or microwave 15 to 30 seconds to warm.

Q: Why did my muffins come out dense or flat and how do I fix it? A: Most likely you overmixed the batter or packed the flour when measuring. Spoon flour into the cup and level it, then mix just until the dry streaks are gone. Also dont overfill the cups and make sure your baking powder/soda are fresh.

Easy Pumpkin Muffins With Applesauce Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour cup for cup for a nuttier muffin, it will be a bit denser so add 1 to 2 tbsp milk if batter looks stiff. For gluten free use a cup-for-cup gluten free blend.
Granulated sugar: use coconut sugar or extra light brown sugar 1:1 for similar sweetness. If you want to use maple syrup or honey use about 3/4 cup liquid sweetener for 3/4 cup sugar, cut other liquids by ~2 tbsp and lower oven temp 25 degrees F so it doesnt brown too fast.
Eggs: replace 2 eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, stir and let sit 5 minutes) for a vegan option, or use 1/2 cup applesauce or 1/2 cup mashed banana instead, muffins will be moister and a little denser.
Milk: swap 1/4 cup with plain yogurt thinned with a bit of water or with buttermilk for extra tang, or use any plant milk like oat or almond 1:1 for dairy free.

Pro Tips

1) Weigh the flour if you can, its the easiest way to avoid dense gummy muffins, a kitchen scale removes the guesswork. If you dont have one spoon the flour into the cup and level it, dont pack.

2) Toast the nuts and warm the spices briefly in a dry pan before adding, it brings out way more flavor. For raisins soak them in hot tea or water for a few minutes then drain so they come out plump and not shriveled.

3) Toss any chocolate chips or dried fruit in a tablespoon of flour before folding them in, that helps stop them from sinking to the bottom. Fold them in just until distributed, dont beat the batter.

4) Let the mixed batter sit for about 10 minutes before portioning, it lets the flour hydrate and the spices bloom so the texture and flavor get better. If it looks super thick after resting add a tablespoon of milk at a time until it loosens.

5) Freeze extras individually on a tray then bag them, they reheat great from frozen in a toaster oven or microwave. If muffins get a bit dry next day zap them briefly with a damp paper towel over the top to bring back moisture.

Easy Pumpkin Muffins With Applesauce Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

As a food blogger, I perfected Pumpkin Muffins With Applesauce by swapping oil for applesauce, cutting the ingredient list and keeping the method straightforward.

Servings

servings

Calories

212

kcal

Equipment: 1. 12-cup muffin tin (use paper liners or lightly grease the cups)
2. Paper liners (optional but handy)
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons
6. Whisk
7. Spatula or wooden spoon
8. Cookie scoop or large spoon for filling cups evenly
9. Wire cooling rack, toothpick and oven mitts (dont forget these)

Ingredients

1 3/4 cups all purpose flour (about 220 g)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk (dairy or plant milk)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional)

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners or lightly grease the cups.
In a large bowl whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves if using. Tip: spoon the flour into the cup and level it off so you don't use too much.
In a separate bowl whisk 1 cup canned pumpkin puree (not pumpkin pie mix), 1/2 cup unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla and 1/4 cup milk until smooth. Room temperature eggs mix easier.
Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Don't overmix, it's okay if there are a few streaks of flour.
If using, fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup raisins or chocolate chips, folding only until distributed.
Divide the batter among the muffin cups, filling each about 3/4 full. A cookie scoop works great for even muffins. If the batter seems too thick add a tablespoon or two of milk.
Optional: sprinkle a few extra nuts or a little sugar on top for crunch.
Bake 18 to 22 minutes, rotating the pan once if your oven is uneven, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Let the muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely so they firm up and don't get soggy.
Store in an airtight container at room temperature up to 3 days or freeze for longer. Reheat gently in a toaster oven or microwave for a few seconds before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.