Pumpkin-applesauce muffins

Martha Morrissey/Staff

If you’re craving something sweet, homemade and pumpkin but don’t want to wait until Thanksgiving break for your family’s homemade pumpkin pie, we at the Clog suggest pumpkin-applesauce muffins! These are so much simpler to make than pie — there’s no crust required! Also as a bonus, they have a distinctive, delicious fruity taste. Practice making these now and then bake them again to impress your family during break. These muffins are so good, you can maybe even consider giving a few to your GSIs and professors for them to snack on while they grade your midterm essay questions.

What you’ll need: 

Muffin tin

2 mixing bowls

Wooden spoon

Muffin cup liners

Measuring cups

1 3/4 cups flour

1/4 cup canola oil

1/2 cup applesauce

1/3 cup buttermilk

1 cup sugar

1/2 cup brown sugar

2 tsp cinnamon

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cloves

1/4 tsp nutmeg

1/2 cup coconut oil

2 eggs

1 canned pumpkin

1/4 cup milk, your choice (we used vanilla coconut milk)

What you’ll do: 

  1. Preheat oven to 400 degrees and line muffin tins
  2. Combine all of the dry ingredients in one bowl: flour, baking soda, salt and pumpkin pie spice
  3. Combine all of the wet ingredients into one bowl: brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk and beaten eggs until blended
  4. Mix the wet and dry ingredients together
  5. Pour mixture into muffin cups so each is 3/4 full
  6. Bake for 20 minutes
  7. Enjoy!

Contact Martha Morrissey at [email protected].