Easy Applesauce Spice Muffins
These easy spice applesauce muffins are made with butter, applesauce, ground flaxseed, and warm pumpkin pie spice. They have a tender, moist crumb and a pleasant apple flavor. This easy recipe makes 12 homemade muffins, perfect for breakfast or an afternoon snack.
Servings: 12 muffins
Calories: 269kcal
Equipment
- 1 Standard 12-cup muffin pan
- 12 Muffin liners (optional)
- 1 Electric hand mixer or stand mixer
- 1 Two mixing bowls
- 1 Whisk
- 1 Rubber spatula
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 2 cups all-purpose flour minus 2 tablespoons
- 2 tablespoons ground flaxseed
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 1¼ teaspoons pumpkin pie spice see notes below
- ½ cup chopped walnuts (optional)
Optional Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the muffin cups.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 3–5 minutes, until light and fluffy. You can do the same by hand, using a whisk.
- Beat in the egg and vanilla extract until incorporated.
- Add the applesauce and mix on low speed until combined. The mixture may look slightly curdled or separated. This is normal.
- Measure 2 cups of flour, remove 2 tablespoons, and replace them with 2 tablespoons of ground flaxseed. In a separate bowl, whisk together the measured flour, flaxseed, baking powder, salt, and pumpkin pie spice.
- Add the dry ingredients to the applesauce mixture. Using a rubber spatula, gently fold everything together until no dry flour remains. Do not overmix. Fold in the chopped walnuts, if using.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- If desired, combine the sugar and cinnamon and sprinkle a little over each muffin.
- Bake for 25 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool. Serve warm or at room temperature.
Notes
- Flour and flaxseed: Measure 2 cups of flour, remove 2 tablespoons, and replace them with 2 tablespoons of ground flaxseed. If you prefer not to use flaxseed, omit it and use the full 2 cups (240 g) of flour.
- Applesauce: Unsweetened applesauce is recommended. Sweetened applesauce also works, but the muffins will be sweeter unless you reduce the sugar.
- Baking powder: This recipe uses 1½ teaspoons of baking powder instead of baking soda.
- Pumpkin pie spice: Substitute apple pie spice if preferred. You can also use ½ teaspoon cinnamon, ½ teaspoon allspice, and ⅛ teaspoon ground cloves.
- Walnuts: Optional. Chopped pecans are another good choice.
- Cinnamon sugar: The topping is optional, especially if you prefer muffins that are less sweet.
- Storage: Store cooled muffins in an airtight container at room temperature for 2–3 days.
- Freezing: Freeze completely cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1muffin | Calories: 269kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 158mg | Potassium: 79mg | Fiber: 2g | Sugar: 20g | Vitamin A: 267IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg
