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A serving dish filled with pumpkin muffins made with applesauce.
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5 from 18 votes

Best Pumpkin Muffins with Applesauce

These are my favorite pumpkin applesauce muffins with applesauce, pumpkin pie spices, and yellow raisins. The post includes guidelines for making these muffins at high altitude.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast / Brunch
Cuisine: American
Keyword: pumpkin muffins with applesauce
Servings: 24 muffins
Calories: 253.5kcal
Author: Susan Pridmore

Equipment

  • Food Processor if making the optional streusel topping
  • Whisk
  • Muffin tin for medium size muffins

Ingredients

Optional Streusel Topping

Muffins

  • 3 ⅓ cups (15 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon powder
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg powder
  • 2 teaspoons kosher salt (or 1 teaspoon sea salt)
  • 8 tablespoons unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup applesauce (unsweetened)
  • 1 cup canned pumpkin purée not pie filling
  • 1 teaspoon vanilla extract
  • cup orange juice
  • 1 ½ cups golden raisins

Instructions

Streusel Topping (Optional)

  • To make the streusel, add the flour, sugar, and salt to the bowl of a mini food processor and whirl around a few times using the pulse function.
  • Add the oats, pumpkin seeds, and butter. Pulse until it becomes coarse crumbs about one-half the size of peas. Set aside.

Pumpkin Muffins

  • Preheat the oven to 375˚F and fill the cavities of two regular sized muffin tins with paper liners.
  • Whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a medium bowl and set aside.
  • Using a stand mixer fitted with the whisk attachment and a large bowl, beat the butter and sugar until fluffy, about 3 - 4 minutes.
  • Add the eggs, one at a time, allowing each egg to be completely absorbed before adding the next. Add the applesauce, pumpkin, vanilla, and orange juice. Beat at a medium speed until well blended.
  • Remove the bowl from the mixer, and fold in one-half of the dry ingredients using a spatula.
    Add the second half of the dry ingredients and fold in until smooth, being careful not to over mix. There might be a few lumps.
    Gently fold in the raisins.
  • Fill each of the muffin cups about ⅔ full using a large spoon, and divide the streusel over the top of the muffins.
    Slide the muffin pan onto the center rack, and bake for 25 - 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean.
  • Slide the muffins out of the muffin pan, and set on a cooling rack or other wire rack.
    Serve warm or at room temperature.

Nutrition

Serving: 1muffin | Calories: 253.5kcal | Carbohydrates: 44.9g | Protein: 4g | Fat: 7.2g | Saturated Fat: 4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 46.1mg | Sodium: 334mg | Potassium: 157mg | Fiber: 1.6g | Sugar: 26.2g | Vitamin A: 1826IU | Vitamin C: 4.3mg | Calcium: 27.8mg | Iron: 1.6mg