Pumpkin muffins are a perfect autumn treat to enjoy! They are easy to make and take as little as 30 minutes to prepare. Certainly, no one can deny the breeze of the crisp air of the first fall morning, the smell of the leaves changing, and the inviting scent of pumpkin goodies! From pumpkin lattés to pumpkin pie, this recipe is a quick pumpkin fix that can be made at home. Pumpkin muffins baking in the oven will also give the house a welcoming pumpkin spice aroma.
Health benefits of pumpkin muffins
This recipe is a low-fat version of pumpkin muffins. Applesauce is substituted for oil or butter without a compromise in taste. Much like oil and butter, the purpose of applesauce in pumpkin muffins is to be a binding agent. In fact, applesauce can be substituted in a variety of baked goods without affecting the taste or texture. All three of these ingredients provide moisture to hold the ingredients together. The difference between them is that oil and butter also utilize fat for this purpose, as applesauce uses pectin to serve this purpose.
Above all, my favorite aspect of these muffins is that they are made of all natural ingredients. Pumpkin, is a super healthy vegetable that contains several vitamins, minerals and antioxidants. Similar to carrots, pumpkin also contains vitamin A, which is essential for eye health.
Pumpkins are an easy vegetable to grow in the garden. Last year, we planted two seeds, which produced over 20 pie pumpkins! Needless to say, we now have plenty of pumpkin puree in the freezer. Pumpkin puree is simple to make as well as it stores well in the freezer. Here is a link to the King Arthur website to learn how to make pumpkin puree How to make pumpkin purée from fresh pumpkins | King Arthur Baking.
Here are a couple of our other favorite pumpkin recipes:
Everyone here loves pumpkin muffins, but to keep up with the supply and not bore their tastebuds, we use it for a variety of recipes.
Storage Tips
These pumpkin muffins are delicious fresh out of the oven. They can also be stored both at room temperature and in the freezer. In an airtight container at room temperature, these are shelf stable for up to 5 days. Additionally, they can be frozen for up to 3 months.
Interested in other easy muffin recipes?
Print Recipe
Pumpkin Applesauce Muffins
Equipment
- Large mixing bowl
- 2 muffin pans
- muffin liners
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 ¾ cups Flour
- 1 tbsp Pumpkin pie spice
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Mini chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Prepare the muffin pans with muffin liners.
- Mix the 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 for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove muffins from the oven and cool on a cooling rack for at least 15 minutes.
