Pumpkin Applesauce Chocolate Chip Muffins Recipe
Ready for an easy recipe that tastes like fall? These pumpkin muffins combine pumpkin, applesauce, and just the right amount of spice.
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
Calories: 170kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 4mgSodium: 188mgPotassium: 110mgFiber: 2gSugar: 17gVitamin A: 3214IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!