Pumpkin applesauce muffins are a must, because ’tis the season for pumpkins and applesauce and they play so nice together. And because I can grow both of those items here on our homestead. I may have a slight addiction to trying to grow as much as possible when it comes to an ingredient list, you too? Whew, glad I”m not alone.
I love using seasonal foods to whip up easy from scratch goodies. A kitchen filled with steamy pumpkin, apples, and spice… yeah, it’s that time of year.
Resources:
Pumpkin puree is so easy to make at home. The fastest and easiest way I’ve ever cooked a pumpkin is in my new favorite homestead kitchen appliance (my pressure canner is plugging its ears right now) is the Instant Pot. Yes, this thing is amazing.
In fact, I will never go with out one. My slow cooker retired to the crafting closet, my rice cooker got kicked to the curb (technically the donation box), and I use this thing at least daily if not multiple times per day… I may ask for a second one for Christmas.
Okay, enough gushing, plop 1 and 1/2 cups of water into your Instant pot, toss the whole pumpkin inside, I knocked off the stem, lock the lid into place, and cook on manual high for 13 minutes. Let it release naturally (aka pressure reduces by cooling off, no quick release).
Dump it onto a plate or into a bowl, it will almost fall apart and you could probably use a butter knife to cut it in half. Let it cool enough so you don’t burn your fingers, then scoop out those seeds and innards. Scoop out the lovely cooked pumpkin and toss it into your blender or food processor, add about 1/4 to 1/2 cup of water to about 2 cups of chunky pumpkin and blend until smooth.
This recipe is made into muffins from the Pumpkin Applesauce Cake featured in Hand Made: the Modern Guide to Made-from-Scratch Living along with 100+ other from scratch old-fashioned finger-licking good recipes. Ya gotta grab it!
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Okay, let’s get down to baking
Pumpkin Applesauce Muffins w/ Maple Glaze Recipe
When muffins are slightly cooled, drizzle the glaze over the top. Try not to devour all in one sitting.
Other delicious Pumpkin Recipes:
- 8 Ways to Preserve Pumpkin
- Grandma’s Pumpkin Roll Cake Recipe
- Pumpkin Applesauce Cake
- No Bake Pumpkin Cream Pie
- Old-Fashioned Pumpkin Sugar Cookies Recipe
Pumpkin Applesauce Chocolate Chip Muffins Recipe
Equipment
- Instant Pot to prepare fresh pumpkin pureé
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Silicone Spatula
- Muffin Tin
Ingredients
Wet Ingredients:
- 4 whole Eggs
- 1 cup Sugar equal amounts Erythritol or Monkfruit work well for sugar-free options
- ¾ cup Applesauce
- ¼ cup Melted Coconut Oil or butter
- 2 cups Pumpkin Pureé not pumpkin pie filling
Dry Ingredients:
- 2 cups All-Purpose Flour if using fresh ground Spelt increase to 2 and 1/2 cups flour, if using fresh ground Einkorn start with 2 and 3/4 cups flour, if using fresh ground hard or soft wheat decrease to 1 and 1/2 cups + 2 Tablespoons
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips optional
Glaze:
- 2 Tablespoons Butter melted
- 1/2 cup Powdered Sugar
- 1/4 cup Maple Syrup
Instructions
- Preheat oven to 350°F, grease muffin tins and set aside.
- In a bowl, mix eggs, sugar, applesauce, oil, and pumpkin. Beat by hand until light and fluffy (or use an electric mixer).
- In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, salt, and (optional) chocolate chips.
- Gently fold the pumpkin mixture into the dry ingredients until just combined.
- Fill prepared muffin tins and bake for approximately 22 minutes, or until a toothpick comes out clean from the center.
- While the muffins are baking, melt butter cand ombine with maple syrup. Slowly whisk in powdered sugar.
- When the muffins are slightly cooled, drizzle the glaze over them.
- Try not to devour them all in one sitting.
Notes
- Pumpkin Pureé – To make pumpkin pureé from scratch, just toss 1 and 1/2 cups of water into your Instant Pot, place the whole pumpkin inside (I knock off the stem) lock the lid into place, and cook on manual-high for 13 minutes. Let it release naturally (aka pressure reduces by cooling off, no quick release.) Then, open the lid, lift out the pumpkin, split in half, and separate the seeds from the flesh.
- Storage Tip – Before storing your healthy pumpkin muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for 3-4 days (if they last that long.) To freeze, place cooled muffins in a single layer in a freezer-safe bag or container. When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Nutrition
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What’s your favorite fall muffin? Will these pumpkin applesauce ones be happening in your kitchen?
I haven’t tried these yet – question: will these be less sweet if I don’t use the chocolate chips? Should I add more sugar to compensate?
Just made this Pumpkin applesauce recipe and put them in 4 mini loaf pans instead of a muffin tin, baked for 40min at 350. They came out perfect! And the taste is phenomenal. Perfect fall snack or breakfast ? I used sprouted spelt.
Hi,
I was wondering where to find the nutritional information. I am trying to figure out how many Weight watchers points they are per muffin.
Thanks
These are fast and so delish. Not too sweet. I am however wondering anyone has done a substitute for the eggs?
I just made a batch of these. They taste good, but they really stick to the paper liners. Has anyone else had this problem? If so, what have you done to prevent this? I’m thinking I will increase the melted butter in the recipe, to about 1/3 cup to 1/2 cup. I wouldn’t mind a richer muffin anyway. Just don’t want to go overboard and make it too oily.
I just made these today. I used avocado oil to in my muffin pans without liners. They popped right out and are so moist. Delish!
I wonder if it had something to do with the paper liners I used. It was a new package, and I don’t know if they are an “off” brand or not. Next time I make muffins, I will try some with the old liners (I discovered that I still have a few that were “hiding,” some with these new liners, and some with oil but no liners. And then see what happens. Thanks for responding to my comment.
The same thing happened to me. Am making them again this afternoon for Thanksgiving breakfast, and am not going to use liners. Am just going to grease the pans.
Oh, and forgot to mention…. These are A-MAZE-ING!! I love them! Shared them with new neighbors, and they called to say they were the best muffins they’d ever had!
Can I refrigerate the batter for 2-4 days, so that I can bake a dozen today, and a dozen in 3-4 days? I have another muffin recipe that permits that, but I thought I’d better check to make sure about this one.
I’ve never tried that so I don’t know if it will affect the rise or not.
Well, I just ended up baking the whole batch after all.
Do you have a calorie count for the pumpkin applesauce muffins with maple glaze?
Made these yesterday and they were sooo good!! I wasn’t sure about the maple glaze so I just fixed half the glaze amount to glaze half the muffins. Wrong choice, should’ve glazed them all!!! Glaze was so good I was wiping up the drips so I could lick my finger! ? They were super moist too. PI’ll be making these again soon!
The muffins stuck to the liner papers. I cut down the sugar by 1/4 cup, since I used sweetened applesauce, and I added a teaspoon of pumpkin pie spice. They were very tasty, but the stickiness is kind of a turnoff.
This is a keeper recipe!! It is so good ! I just made them this morning with my own pumpkin and applesauce. Mine were gf and the rest of the family was regular. Oh so good!! Thx for sharing !!
Melissa how big a pumpkin/ pumpkins ( by weight ), do you use in your IP? I have a 6qt. Thank you
A soon as I read the recipe I couldn’t wait to make these muffins. They exceeded expectations (and I now have a new favorite glaze 😉 My family and I have a New favorite … Yumm!
These were so moist and yummy – skipped the glaze and “frosted” with whipped cream cheese! Thank you for sharing!
Great recipe!! My pumpkins didn’t grow this year but i’ve been substituting banana squash in my pumpkin recipes and it works fantastic, a very similar flavour. My daughter has egg and dairy allergies and using substitutions worked very well. I replaced the eggs with flax eggs (1 tbsp ground flax & 3 tbsp water). Thanks Melissa for another super recipe!
How could I incorporate some sourdough discard for this recipe? I love a good way to use my discard (also…. your sourdough chocolate bread that I use discard for is to DIE for and alwaysa hit).
Can you please provide nutritional information
Thanks
Making these delish looking muffins soon! Thanks!
Thank you for differentiation of how much of which kinds of flours to use! I just got a pumpkin and have homemade applesauce I’m excited to use! Sadly, I don’t have an instant pot. So I guess I’ll be baking the pumpkin ?
These looked so delicious that I wanted to print them but can’t get rid of the Facebook/Pinterest/email pins gah! What am I doing wrong? The pins are in the middle of the method! Help please. Julie P homesteading in the U.K.!
Julie, thank you so much for the heads up, we just got it fixed!
Thank you
I am curious what variety of pumpkin you grow for pie? I grew “Cinderella” variety this year and am hoping it will be good. I’ll find out soon! I also love the tip on using the IP for making pumpkin puree…definitely trying that!
I’ve been growing sugar pie pumpkins the past few years. And the IP tip works so great!
Looks so good. Can’t wait to try this.
‘- Do you need to use “pie” pumpkins? Do regular Halloween pumpkins have the right texture?
– Will this recipe work with store bought applesauce?
Pie pumpkins tend be less watery and have a sweeter taste, but you could try Jack O’Lantern in it. Yes, store bought applesauce will work just fine.
Hi Melissa,
is there a substitute for the flour to make these gluten free?
You could try a mix of almond, coconut, and ground golden flax. I haven’t tried that in this recipe specifically but use it in others. You might need to add extra liquid, you’ll have to play with that.
I finally received my Hand Made book yesterday! Reading about using potato water to make things reminded me of my mother. She always saved her potato water for breads etc. I sure do miss her! But I have her to thank for the love of cooking and canning. Treasure yours while you have them close.
I’m curious if you can or freeze your pumpkin when you’re done blending it.
You may freeze it (I do this often), you may NOT can pumpkin puree. It’s too thick for even the heat of the pressure canner to get through to safely kill botulism spores. You may can chunks of pumpkin, but never in puree form.
You may can pureed pumpkin. I do it all the time. Many years. Just add dash of water. I’ve been canning for 30 years. No problems. Do need to pressure can it. Put in pints or smaller size jars. Shoud try it sometime. Its so handy and no need to wait for thawing- and you can eat it right out of jar if you like pumpkin that well.
No, you can’t puree pumpkin if you’re following safely tested recipes and don’t want to worry about botulism. Pureed pumpkin is too dense for the heat to penetrate fully to kill botulism spores if their present. I’m glad you haven’t had any illness from it but I’m not willing to take that gamble with my family or recommend it to anyone else.