Your family will love these Pumpkin Spice Muffins with Applesauce. They’re a delicious, fall treat made with wholesome ingredients, like pumpkin puree and maple syrup.
Pumpkin Muffins with Applesauce
We’re all about the fall baking in my house. I love when my home smells like fresh pumpkin muffins and apple spice bread! I have a few classic dishes that I make every year, but recently I’ve been putting a lighter spin on these traditional fall treats.
I’ve been turning to more wholesome ingredients to add nutrients and flavor to our favorite dishes. Adding pumpkin puree and oats to these muffins ups the fiber, so they stick to you. Making it a great snack or part of a complete breakfast for the whole family.
INGREDIENTS NEEDED TO MAKE PUMPKIN MUFFINS WITH APPLESAUCE INSTEAD OF OIL:
- 1 box spice cake mix, sugar free
- 1/3 cup maple syrup
- 2 tbsp vegetable oil
- 1/3 cup milk
- 2 tbsp applesauce
- 1 egg
- 3/4 cup pumpkin puree
For Topping
- 1 tbsp oats
- 1 tbsp maple syrup
DIRECTIONS FOR MAKING PUMPKIN MUFFINS WITH APPLESAUCE INSTEAD OF OIL:
- Preheat oven to 375 degrees.
- Prepare muffin tin (I used a silicone one for easy removal).
- Mix all ingredients in a large bowl and blend until just combined.
- Fill each muffin cup 3/4 full of batter and top with a sprinkle of oats.
- Bake for 10 minutes or until done in the center (use a toothpick to check).
- Remove from oven and allow to cool. Drizzle with pure maple syrup if serving immediately, muffins can also be stored in freezer.
Using real maple syrup as sweetener compliments the flavors of the pumpkin, and adds a touch of sweetness without the intensity of sugar. I love little swaps like this to make recipes better for my family. And I’ve noticed these revamped recipes taste even better than the originals!
Gotta love that drizzle. I am all about the toppings.
These muffins are full of seasonal flavors, like apple spices and pumpkin puree, and they come together in less than 30 minutes!
HELPFUL TOOLS FOR MAKING PUMPKIN MUFFINS WITH APPLESAUCE:
- silicone muffin pans – best nonstick, for when you don’t want to use liners!
- nesting, glass bowls – mix and set out all ingredients ahead easily with varying sized bowls!
To lighten up this recipe, I swapped out butter, sugar and canola oil– instead using vegetable, applesauce, pumpkin puree, and maple syrup. The new ingredients added plenty of moisture (and flavor!) without the usual amounts of butter and sugar. Everybody agreed that these muffins were even better! Family approved.
faqs
What can I substitute for applesauce in a muffin recipe?
Some things that can be substituted for applesauce are yogurt, peach puree, prune puree, melted butter, or sour cream. You just have to try and see if that is the right substitute for you and your family!
Why did my muffins fall flat?
Either they were not baked long enough, there wasn’t the right amount of baking powder or the powder was past it’s effective date as a leavening product.
Is homemade apple sauce healthy?
Apples are very good for you, and if you make applesauce out of apples (without adding sugar) it too is good for you!
You could even freeze these muffins and warm up for a tasty breakfast each morning! I love to batch cook on the weekends (esp when the kiddos help) and make the weekday meal rotation easier on myself. I can give my kids a homemade breakfast everyday with minimal work. Love that!
Check out this simple recipe for Pumpkin Spice Muffins with Apple Sauce. You’ll love the subtle sweetness.
Pumpkin Spice Muffins with Apple Sauce
Ingredients
- 1 box spice cake mix, sugar free
- 1/3 cup maple syrup
- 2 tbsp vegetable oil
- 1/3 cup milk
- 2 tbsp apple sauce
- 1 egg
- 3/4 cup pumpkin puree
For Topping
- 1 tbsp oats
- 1 tbsp maple syrup
Instructions
- Preheat oven to 375 degrees.
- Prepare muffin tin (I used a silicone one for easy removal).
- Mix all ingredients in a large bowl and blend until just combined.
- Fill each muffin cup 3/4 full of batter and top with a sprinkle of oats.
- Bake for 10 minutes or until done in the center (use a toothpick to check).
- Remove from oven and allow to cool. Drizzle with pure maple syrup if serving immediately, muffins can also be stored in freezer.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 230 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 329mg Carbohydrates: 46g Fiber: 1g Sugar: 27g Protein: 3g
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