Autumn Gem: Applesauce Pumpkin Muffins

October 7

Who doesn’t love a warm delicious muffin, especially with a great cup of coffee or the perfect savory spread!

What I don’t care for, is the calorie after shock, that goes along with it. I’m infamous for attemping to perfect healthy versions of traditionally, “bad for you foods.” This includes the muffin!

With Fall upon us, it was time to break out the classics; my favorite autumn morning gem…..

Applesauce Pumpkin Muffins 

{Recipe from The Clean-Eating Diet: Tosca Reno}

Not only are they easy, they absolutely delicious! Give yourself a half an hour, and you’ll have an oven warm breakfast in no time.


  • 1 cup old fashioned oatmeal, not instant
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canned pumpkin
  • 2 large egg whites + 1 yolk, lightly beaten
  • 2 Tbsp + 1 tsp canola oil
  • 1 Tbsp double-acting baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pumpkin spice
  • 1/2 cup milk or milk alternative or 1/2 cup apple juice
  • 1/2 cup amaranth or quinoa flour, or flour of your choice
  • 1/4 cup whole wheat flour
  • 1/4 cup maple sugar flakes
  • Instructions

    1. Preheat oven to 375, Line muffin pan with paper or silicon liners or coat with cooking spray
    2. Combine oatmeal, pumpkin, applesauce, milk or juice, eggs and oil. Mix until all ingredients are blended
    3. Measure and mix all dry ingredients. Make a well in the center and pour wet ingredients into dry. Add dried fruit if desired. Mix until dry ingredients are just moistened. Fill muffins cups 2/3 full. Bake 15 – 20 minutes or until lightly browned on top.

    YIELD: 12 Muffins
    PREPARATION TIME: 10 minutes
    COOKING TIME: 15 – 20 minutes

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