Pumpkin applesauce muffins are a perfect make-ahead breakfast or snack because they just get better as they sit overnight and the flavors come together. Success! Everything that an applesauce muffin should be! 🙂. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Thanks so much for leaving a review. © 2017–2020 The Seasoned Mom     About     Privacy. I love them, too. In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt. I think you should do it. and I was looking for something sweet but low sugar, low fat and all around healthy. 3/4 cup gluten free plain flour . Fluffy and tasty; beautiful color. In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Sweet, moist, warmly-spiced Applesauce Pumpkin Muffins come together with 1 bowl and just 10 minutes of prep! This pumpkin applesauce muffin recipe is so easy to make, calls for simple ingredients, comes together all in one bowl, and it only takes about 10 minutes to mix together. See? In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt. Indeed they are. The muffins also freeze really well, so you can stash any extras in an airtight container or in a big Ziploc bag in the freezer for another day. I'm so glad that you love them too! Designed and Developed by PenciDesign. After everything is mixed and ready to go, you just scoop the batter into the muffin pan and bake for 17 – 18 minutes. Everything else is exactly the same and the muffins came out perfect. Home » What We're Eating » Applesauce Pumpkin Muffins, Lasted edited December 12, 2020. Follow The Seasoned Mom on Instagram and show us what you're making! Bonus points for a mouthwatering (and slightly addictive) crumb topping. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Pumpkin muffins with a crumble topping are everything you’re looking for in your anticipation for all things pumpkin spice this fall. Thank you! Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). I thought that it would give my baked goods a weird taste or texture but after trying it once, I did it again and again and again. Using an electric mixer, mix together cake mix and canned pumpkin until smooth. Ou, the raisins sound like a wonderful addition. In a large bowl, stir together sugar, oil and eggs. Beat in the oil, eggs, and vanilla extract. Bake for 17 – 18 minutes until toothpick inserted comes out clean or mostly clean. 3. These muffins were really yummy! Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix or the muffins may be dense and kind of heavy). Serve them with a cup of coffee, a mug of mulled cider, or a cold glass of milk, and watch your family smile! Definitely making these soon!! Yes, the muffins can stay on the counter for at least 2-3 days. I might make a crumble for the top next time. Allow bread to cool completely before removing and slicing. For a lighter muffin be sure to sift your flour and level off the measuring cup. It strikes the perfect balance between a light, fluffy texture and moist, rich crumb. Filed Under: Breakfast, Muffins & Scones, Snacks, Vegetarian Tagged With: clean eating pumpkin muffins, healthy muffins, no sugar added muffins, oat flour pumpkiin muffins, sugar free pumpkin muffins, weight watchers friendly pumpkin muffins. Very beautifully domed and tasty pumpkin muffins. Your email address will not be published. I'd like to receive the free email course. Scoop the batter into the muffin pan distributing it evenly among the muffin cups. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. But our favorite pumpkin muffin recipe uses applesauce … We’ve also scaled the recipe up a bit for more generous muffins, and added pumpkin pie spice for more seasonal flavor. It works so well! I like using store-bought applesauce but homemade or even the chunky kind will work too. Pumpkin muffins are delicious at room temperature, or even better when served warm. Sign up for my exclusive emails and get this free guide! gluten free, vegan option, low fat, sugar free. Reader Interactions Add the flour and sprinkle in the baking soda and baking powder. They thaw on the counter quickly, or you can stick them in the microwave to thaw for just a few seconds. Since this has never failed me in the past, I thought I’d give it a try with this recipe, which I adapted from my delicious brown sugar pumpkin muffins one. Allow the muffins to cool completely, then store in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Notify me of followup comments via e-mail. Your email address will not be published. Stir in flour, cinnamon, nutmeg, cloves, allspice and ginger; be careful not to over-mix. All I did was replace most of the oil with applesauce and use both white and brown sugar. Unsubscribe at any time. The buttery, pumpkin … Use a thick applesauce to produce a thick, rich muffin batter. Applesauce adds moisture to muffins and other baked goods, which can replace some of the oil called for in a recipe. That confirmation email should be waiting for you in your inbox! To a small bowl, combine the brown sugar, pumpkin pie spice and flour. Learn how your comment data is processed. I learned this many years ago but before I did, I was very skeptical to try it. Moist Applesauce Pumpkin Muffins are full of warm spices, have a tender crumb, and are a delicious make-ahead breakfast, snack or side dish. No spam guaranteed. 1 tsp cinnamon . for more easy baking recipes!Â. 3/4 cup buckwheat flour or gluten free oat flour (the choice is yours!) You don’t want to over bake these otherwise they’ll be dry. It's a delicate balance, and this recipe gets it just right for perfectly moist, fluffier muffins every single time! Sprinkle baking soda, baking powder and salt over top. They are really tasty. Just made these this morning and I'm obsessed with them (so are the kids). Sprinkle coarse sugar on top. After that, I would put them in the fridge. Sprinkle with the gelatin, and set aside to "bloom" for a few minutes. These are so fantastic for breakfast or a lunchbox. Divide batter evenly among prepared muffin cups. Best of all, the easy applesauce muffins come together with just one bowl and about 10 minutes of prep. I’m happy everyone enjoyed them. The key to a nicely-balanced, moist pumpkin muffin with a light, tender crumb is just the right amount of pumpkin puree paired with just the right amount of oil and applesauce. If you’re going to use your own homemade puree and it is much thinner than the canned variety, I suggest that you strain it through a cheesecloth first to remove any excess water otherwise the batter will be too runny. The perfect fall muffin recipe. Cut in the butter. Thank you, Gayle! And they have so much flavor thanks to the brown sugar, vanilla, and spices. I figured you love pumpkin, given the name of your blog! Required fields are marked *. The end result is a bakery-style treat that all of my boys adore! These muffins and flavor combination will become one of your Fall breakfast favorites! Now, we’re using canned pumpkin puree, one of the best ingredients of the fall, in place of the mashed bananas or applesauce. Wonderful! Thanks for this quick and easy breakfast delight. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. I added some plumped raisins, because it just sounded even more yummy. Do not over-mix batter to ensure your muffins are tender. Thanks so much for leaving a review, Mindy! This website features easy, inexpensive baking recipes that make the most of simple ingredients, that typically take 30 minutes to make. This fall-inspired recipe goes right into the Thanksgiving holiday. That's great, Cynthia! I’m so glad they turned out exactly as I described. You’re very welcome, Paula! The tops of these easy pumpkin muffins rise nice and high, while the inside stays moist and tender. I love using this “hack”, especially when it comes to making recipes healthier. healthy weight. So exciting! I bake a lot and I’ve made many baking mistakes that have turned into lessons, so I’m at a point where most of the time I know what will work and what won’t. It was updated in December, 2020. I ended up cooking them for 25 minutes. Use hashtag #theseasonedmom. They’re so comforting, they warm you right up. These muffins are perfect for breakfast, especially when it’s Fall and there’s a bit of chill in the air. It’s crazy that it even works but it does. So happy to hear that! In a large bowl with an electric mixer, combine pumpkin, eggs, Mott's® Natural Applesauce and sugars until thoroughly combined. 1/4 tsp baking soda. Making pumpkin muffins with applesauce from scratch is not complicated at all. After baking, let the muffins turn out dense, heavy and gummy in most baking!., given the name of your Fall breakfast favorites pumpkin … using applesauce as a Sweetener in Healthy pumpkin.... And perfectly spiced pumpkin muffins with applesauce warm cinnamon, nutmeg, cloves, allspice ginger. What We 're making these in both mini and regular size for a snack for my,... In August, 2017 regular size for a few minutes can stay on counter! 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