Applesauce Pumpkin Muffins
User Reviews
5
Applesauce Pumpkin Muffins
Description
These muffins begin with a batter made from granulated sugar, vegetable oil, eggs, pumpkin puree, applesauce, and vanilla extract. Leavening agents baking soda and baking powder, along with salt, help create a light texture. The addition of a blend of spices—cinnamon, nutmeg, cloves, allspice, and ginger—gives the muffins a fragrant and balanced warmth characteristic of fall flavors.
The batter is mixed carefully to avoid overworking the flour, preserving tenderness. Baking at 375°F for 15-20 minutes results in a muffin that is moist inside with a slightly golden top. The optional coarse sugar topping adds a textured finish that contrasts with the soft interior.
These muffins serve well at breakfast or as a mid-day snack. Their spice and pumpkin flavors align with cooler weather and holiday times. They pair nicely with warm beverages or can be packed for on-the-go enjoyment.
To achieve the best texture, use pure pumpkin puree rather than pumpkin pie filling, and opt for a neutral oil like canola or vegetable oil. Thick applesauce is preferred to maintain batter consistency. Sifting the flour helps prevent clumps, and avoiding over-mixing prevents dryness or toughness.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 egg
- 1 cup pumpkin puree canned
- 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
- coarse sugar optional, for topping
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
- Use only 1 cup of pure pumpkin puree, not the entire can. Ensure it is 100% pure pumpkin, not pie filling.
- Choose neutral oils like canola or vegetable oil; melted butter can be substituted if preferred.
- A thick applesauce will contribute to a rich batter; homemade or store-bought are both acceptable.
- Sift flour to avoid lumps and mix batter just until combined to keep muffins tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 242kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 249mg | 10% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 3217IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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