Pumpkin puree and applesauce combine to create the perfect fall-inspired muffin. They’re a cinch to throw together and you’ll be in muffin-heaven in no time. Besides being delicious, these Pumpkin Applesauce Muffins are also oil-free. Did you know pumpkin and applesauce are both excellent substitutions for oil? I loved these with a big cup of tea in the morning!
| Prep Time | 10 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 3/4 cup pumpkin puree
- 3/4 cup applesauce (use all natural applesauce - the only ingredient should be apples, no added water)
- 1 cup cane sugar
- 3 tablespoons molasses
- 1/4 cup aquafaba
- 1 teaspoon vanilla extract
- 1 2/3 cup whole wheat flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup sliced almonds
Ingredients
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Instructions
- Preheat oven to 350F. Lightly grease a 12-cup muffin tin.
- In a large bowl, combine the pumpkin puree, applesauce, sugar, molasses, aquafaba and vanilla.
- Add the flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until completely combined.
- Divide batter equally between prepared muffin tin, about 2/3 cup batter for each one. Sprinkle sliced almonds on top of each one.
- Bake 20-24 minutes until toothpick inserted in center comes out clean.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.
Recipe Notes
- Aquafaba is the brine from a can of chickpeas (or other beans). Don't drain it down the sink, keep it and use it as an egg replacement in recipes like this. You can also use the cooking liquid from making your own beans.
- This recipe can also be made as a loaf. Pour batter into a greased and lightly floured 9x5 loaf pan and bake for 55-60 minutes or until toothpick inserted in center comes out clean.
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