Pumpkin Apple Cinnamon Muffins

Pumpkin Applesauce Muffins are a healthy delight that are overflowing with your favorite fall flavors.  A tasty melody of pumpkin, applesauce, cinnamon, cloves and nutmeg.  You’ll love how simple and easy they are to make.

You’ll fall hard for this scrumptious fall treat.

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Pumpkin Apple Cinnamon Muffins

perfectly Spiced autumn muffins

Seriously, these are pumpkin spice muffins with added applesauce and they are the essence of deep fall.  They are yummy, moist and perfectly spiced with cinnamon, nutmeg and cloves.

These muffins are not a fluffy, perfectly domed Pinterest pumpkin muffin or jumbo pumpkin muffins.  But, they are a small, hearty, dense muffin that pack a lot of autumn flavor.

It took me 10 minutes to prepare these pumpkin applesauce muffins and I did it by hand, without dirtying the mixer.  Not only are they easy to make, these homemade muffins use simple ingredients, you probably have on hand.

I love munching on these as a mid day snack.   They’d also be great for breakfast and dessert.  However you serve them, these are a must bake this fall.

homemade pumpkin applesauce muffins

pumpkin applesauce muffin recipe ingredients

  • Eggs – room temperature recommended.
  • White or Brown Sugar or a Combination of both
  • Applesauce – sweetened or unsweetened
  • Water
  • Pumpkin – pure pumpkin
  • Nuts – nuts are optional.  Walnuts or Pecans.  I toasted my nuts first.
  • Flour – all purpose
  • Cinnamon
  • Ground Cloves
  • Nutmeg
Pumpkin Apple Muffins

pumpkin applesauce muffins recipe

  • Beat eggs well and gradually add sugar to eggs and applesauce.
  • Sift dry ingredients.  Add dry ingredients and spices to mixture.
  • Add water, pumpkin and nuts.
  • Fill cupcake liners 3/4’s full or spray 20 cake cavities and fill 3/4’s full.
  • Bake at 325 for 20 to 30 minutes.
  • Cool 15 minutes
homemade pumpkin applesauce muffins

how to store muffins after baking

  • Completely cool muffins
  • Place muffins in a single layer in an airtight container lined with paper towels. You can add soda crackers to soak up moisture.
  • To soak up all the moisture, place paper towels on top of the muffins.  Seal wit air tight lid.
  • If paper towels become moist replace them every few days.
  • Muffins will last up to four days. 
Pumpkin Apple Cinnamon Muffins

how to store muffins in freezer

I keep mine in the freezer and pop one out for a mid day snack.

Here are two options for freezing muffins:

Proper Option – Non Lazy Way to Freeze Muffins

  • Completely cool muffins
  • Wrap each muffin in plastic wrap.
  • Place individually wrapped muffins in freezer bag.
  • Freeze up to two months.
  • To reheat, thaw muffins at room temperature or microwave for 20 – 25 seconds on defrost.

Lazy Option – Muffins will absorb more moisture this way, but they’re still good.

  • Completely cool muffins
  • Put muffins in a single layer (do not double stack) in an airtight container.  Seal and place in freezer.
  • To reheat, thaw muffins at room temperature or microwave for 20 – 25 seconds on defrost.

More fall quick breads and cakes

homemade pumpkin applesauce muffins
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Homemade Pumpkin Applesauce Muffins

Easy, simple and delicious from scratch muffins. Bursting with a melody of warm fall flavors.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Pumpkin, easy, breakfast, cinnamon, recipes, coffee, applesauce, fall, best, moist, from scratch, simple, homemade
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 20 Muffins
Calories 120kcal
Cost $2.20



  • 2 Eggs
  • 1 1/2 cups Sugar
  • 1/2 cup Applesauce
  • 1/2 cup Water
  • 1 cup Pumpkin
  • 1/2 cup Nuts You can use toasted nuts
  • 1 2/3 cups Flour Sifted
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Ground Cloves
  • 2 tsp. Nutmeg


  • Preheat oven to 325°
  • Beat eggs well
  • Gradually add sugar to eggs
  • Add applesauce to mixture
  • Sift dry ingredients and add to mixture, along with spices., Beat until smooth.
  • Add water, pumpkin and nuts
  • Fill 20 cupcake liners 3/4’s full or spray 20 cupcake cavities and fill 3/4’s full .
  • Bake from 20 to 30 minutes. Start checking oven at 20 minutes
  • Cool 15 minutes


Serving quantity will vary on how big you like your muffins.  I made 24 small to medium muffins and I wish I’d done 18 to 20 larger ones.
You may want to toast your nuts first.  This gives them more flavor. Here are three ways to toast nuts from The Spruce Eats .


Calories: 120kcal

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