Pumpkin applesauce muffins are so easy to make and are a guilt free fall breakfast treat. Topped with soft pumpkin spice crumb and melty chocolate!

Want to opt for a healthy breakfast option that contains a little less oatmeal cookies and fewer overnight oat bowls?

Then my pumpkin applesauce muffins will be your best friends. For this pumpkin season. And for years to come, promise!

I know what you are thinking in your mind right now. Healthy pumpkin muffins? Apple sauce? Whole wheat? Rubbery? Chewy? Bland??? Blah!

Pish-posh! Scratch it all out of your head. Coz these truly the fluffiest muffins ever! So tender, soft and light.

Pumpkin applesauce muffins: Texture

Oh and these aren’t any ordinary fluffy pumpkin muffins!

They are exploding with warm pumpkin spices, melty chocolate chips, toasty pepitas and a tender crumb on top. I am literally drooling on my keyboard as I type this! Gross!!!

Ample of pumpkin flavor and a ton of texture is what our muffins are over-flowing with!

Under that crumb, you will find a pumpkin muffin that isn’t very innocent!

Filled with (just enough) dark melty chocolate chunks, hearty pumpkin flavor, light texture and buttery crumbs, you can never guess they contain whole grains or applesauce. Promise!

I took care to add just enough chocolate so it doesn’t steal all the spotlight. We want the pumpkin and pumpkin spice flavors to shine through. But chocolate for brekky? I got you covered!

Pumpkin applesauce muffins: Crumb

That streusel is the bomb! Telling ya.

1. Pumpkin spice (All that flavor!)
2. Vanilla
3. Chocolate chunks
4. Brown sugar (OMG! That color.)
5. Butter (so Yum!)
6. Pepita seeds

Pumpkin spice brown sugar chocolate chunk streusel it is. Simply topped with more chocolate chips! 😉

These pumpkin applesauce muffins are the perfect health-ish treat for breakfast, quick grab and go snack or even as a dessert. Hello, all the chocolate!

You won’t be able to stop eating them and thanking me from the bottom of your stomach!

Follow me on instagram for more such drool-worthy dessert recipes! And tag #Greedyeatsblog if you make these muffins. Seeing your creations, makes my day!

Print

Pumpkin applesauce muffins with pumpkin spice streusel

Prep Time

15 mins

Bake Time

20 mins

Total Time

35 mins

 

Pumpkin applesauce muffins are so easy to make and are a guilt free fall breakfast treat. Topped with soft pumpkin spice crumb and melty chocolate!

Course: Breakfast

Cuisine: American

Keyword: Healthy pumpkin muffin recipe,, Pumpkin spice muffin recipe

Servings: 12 Muffins

Ingredients

• 1/2 of 15 oz Pumpkin can (15 Tbsps) Pumpkin puree (Not pumpkin pie filling)
• 1/4 Cup Flavorless oil
• 1/4 Cup Applesauce (sugar less)
• 1/2 Cup Granulated sugar
• 1 1/2 Large Eggs
• 3/4 Cup Whole wheat pastry flour/ white whole wheat flour
• 1/2 Cup All purpose flour
• 1/2 tsp Baking soda
• 1/4 tsp Baking powder
• 1/4 tsp Salt
• 1 tsp All spice
• 1 tsp Mix of ground (Cloves+nutmeg+black pepper)
• 1/4 tsp Ground cardamom
• 1/4 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 1/2 Cup Chocolate chunks/chips of choice (optional)

Pumpkin spice chocolate streusel

• 1/2 Cup Whole wheat flour
• 1/4 Cup Butter (Cold)
• 1/3 Cup Brown sugar
• 1 1/2 tsp Vanilla Extract
• 1 tsp All spice
• 1/2 tsp Ground cinnamon
• 1/4 Cup Chocolate chunks/chips
• 1/2 Cup Pepita Seeds

Instructions

1. Preheat your oven to 375 deg F and line 12 paper liners in a muffin pan. Set aside.

   MAKING THE CRUMB

   1. Mix together flour, sugar, spices, and vanilla. Now crumble your butter in the flour mixture with a fork to combine.

   2. Fold in pepita seeds and chocolate chunks/chips (saving a few for decoration).

   FOR THE MUFFIN BATTER

   1. In a mixing bowl whisk together eggs, pumpkin puree, sugar, vanilla and applesauce.

   3. Sift both flours, baking powder, baking soda, spices and salt. Now add wet ingredients to dry and gently fold to combine. DON'T overmix! Over beating whole grain muffins produces stiff and rubbery baked goods!

   4. Divide the batter among the paper liners (each about 2/3 full) and top with the prepared crumb.

   5. Bake for about 15-20 minutes or until a tooth pick inserted int the center comes out with a few baked crumbs.

   6. Take out of oven and top with remaining chocolate chips. 

Recipe Notes

1. Both homemade and store bought puree work well in these muffins.
2. You can also replace whole wheat flour with all purpose flour, both in the muffin batter and the crumb.
3. Baked muffins stay fresh for upto 7 days, covered tightly in an air tight container.
4. These also freeze well for 3 months. Thaw in refrigerator or on the counter and warm to your liking in microwave (if needed).
5. I like to use a lot of spices in my pumpkin muffins. A large pinch of black pepper and a hint of cardamom gives them a unique depth of flavor, trust me. You can alter the spices to your taste preferences though.

Slightly adapted from A bountiful kitchen