We have pumpkin puree for days. Like literally, pie pumpkins took over the garden. Everyone here loves pumpkin pie, but to keep up with the supply and not bore them from pie, we’re using it for a variety of recipes. Here is a low fat version of pumpkin muffins. Applesauce is subbed for oil/butter without a compromise in taste.
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Pumpkin Applesauce Muffins
Ingredients
- 2 cups Pumpkin puree
- 1/2 cup Applesauce
- 3/4 cup Brown sugar
- 3/4 cup White sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1 and 3/4 cups Flour
- 1 tbsp Pumpkin pie spice
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Prepare 2 muffin pans with muffin liners.
- Mix pumpkin puree, applesauce, brown sugar, white sugar, eggs, and vanilla in a stand mixer with the paddle attachment on low setting for 1 minute.
- Add flour, pumpkin pie spice, baking powder, and salt to the wet ingredients and mix until ingredients are combined, about 2 minutes.
- Fold the chocolate chips into the batter.
- Scoop muffin batter into the muffin pans, filling each about 2/3 full.
- Bake or 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove muffins from the muffin pan and cool on a cooling rack for at least 15 minutes.
