Pumpkin Applesauce Muffins are a deliciously moist and lightened-up muffin recipe made with canned pumpkin, applesauce, and cinnamon. Ready in just 20 minutes!
Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray or alternatively line with muffin liners. Set aside.
In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; set aside.
In a large bowl, combine pumpkin puree, eggs, applesauce, and sugars. Mix with a hand mixer or whisk until well combined. Pour the dry ingredients into the wet and stir gently until combined.
Distribute batter evenly into muffin tin. Bake for 18-20 minutes, or until toothpick inserted in middle of muffin comes out clean. Cool on wire rack.
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Notes
This recipe calls for a combination of four spices: cinnamon, nutmeg, ginger, and cloves. Feel free to substitute an equal amount (2 ½ teaspoons) of pumpkin pie spice if you happen to have that on hand.
Using applesauce is a great substitute for oil in baking. If you don't have applesauce, you can substitute vegetable or canola oil instead.
You can dress up these muffins with a quick streusel before baking. Just mix together 1 cup of flour, ½ cup of brown sugar, and 4-5 tablespoons softened butter. Spoon over muffins before baking.
Store Pumpkin Applesauce Muffins in an airtight container in the refrigerator for up to a week, or freeze for up to a month.