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Pumpkin Muffins with Applesauce
4.3 from 33 votes

Pumpkin Muffins with Applesauce

Pumpkin Muffins made with Mott’s Applesauce are a great way to start the day. A small dollop of cream cheese inside mimics my favorite pumpkin roll flavor, without the extra calories!

Prep Time
25 mins
Cook Time
23 mins
Total Time
48 mins
Servings: 16 muffins
Course: Baked Goods

Ingredients

For the Batter
  • ¾ cup pumpkin puree canned
  • 2 egg room temperature, large
  • ¾ cup applesauce brand example: Mott's Natural
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 ½ teaspoons pumpkin pie spice
For the Cream Cheese Filling
  • 8 ounces cream cheese room temperature
  • 3 tablespoons light brown sugar
  • 1 egg room temperature, large
  • 1 teaspoon vanilla extract pure
For the Crumble Topping
  • 3 tablespoons all-purpose flour
  • ⅓ cup old-fashioned oats
  • 3 tablespoons light brown sugar
  • ¾ teaspoon pumpkin pie spice
  • 3 tablespoons butter slightly softened and diced, unsalted

Instructions

    Cup of Yum
  1. 1. Preheat oven to 375°F; and line 16 standard size muffin cups with paper liners.
  2. 2. In a large bowl with an electric mixer, combine pumpkin, eggs, Mott's® Natural Applesauce and sugars until thoroughly combined. In another medium bowl, whisk together flour, baking soda, salt and pumpkin pie pie spice. Gradually add the dry ingredients into the pumpkin mixture until just combined.
  3. 3. Using a large scoop, (about 3 tablespoons) scoop muffin batter into prepared muffin pan(s). Set aside.
  4. 4. In a medium bowl with an electric mixer, beat cream cheese and brown sugar until smooth. Add the egg and vanilla and beat until thoroughly combined and creamy. Add cream cheese mixture to a piping bag or zip-top bag and snip the corner of the bag with scissors. Place the tip of the piping bag into the center of each muffin and pipe the cream cheese filling into the center. Once you see the muffin batter rise a bit, remove the piping bag and fill the remaining muffin centers.
  5. 5. In a medium bowl, mix flour, oats, brown sugar and pumpkin pie spice. Add butter and cut it in with a fork until crumbly. Top each muffin with crumble topping.
  6. 6. Bake muffins in preheated oven for 23-25 minutes. Allow muffins to cool on a wire rack before serving.