Pumpkin Applesauce Muffins
Pumpkin applesauce muffins are moist, warmly spiced, and easy to make with pantry staples. Perfect for fall breakfasts or snacks!
Equipment
- Mixing bowls
- - Hand whisk or mixer
- Muffin tin
- Measuring cups & spoons
- Cooling rack
Ingredients
- - 2 large eggs
- - 2 cups all-purpose flour
- - 1 cup packed brown sugar
- - 1 tsp baking soda
- - 2 tsp pumpkin pie spice
- - 1 tsp ground cinnamon
- - ½ tsp sea salt
- - 1 can 15 oz pumpkin puree
- - ⅓ cup unsweetened applesauce
- - ⅓ cup milk dairy or non-dairy
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a large bowl, lightly beat the eggs.
- Add all other ingredients to the bowl and mix until just combined.
- Divide the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
- For a vegan version, use flax eggs and non-dairy milk.
- Add chocolate chips or chopped nuts for a variation.
- Store at room temperature for up to 4 days or freeze for up to 3 months.
- Add chocolate chips or chopped nuts for a variation.
- Store at room temperature for up to 4 days or freeze for up to 3 months.