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healthy pumpkin muffins with applesauce 1 shows 2 muffins on a paper doily with candy corn all around

Healthy Pumpkin Muffins with Applesauce

You can skip the oil in this recipe because pumpkin and applesauce provide the moistness.

Course Breakfast, Snack
Cuisine American
Keyword easy recipe, fall, Thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 177 kcal
Author Renea


  • 1 box yellow cake mix
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 1/4 cups applesauce (I used chunky)
  • 2 eggs
  • 1 cup chopped pecans

Mapley Topping

  • 1/4 cup brown sugar, packed
  • 1/4 cup flour
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons butter
  • 1 handfull candy corn (optional)


  1. In a large mixing bowl combine all the muffin ingredients and mix well by hand.

  2. To a small mixing bowl, combine the brown sugar, flour and pumpkin pie spice. Using a pastry blender or two butter knives, cut in the butter until it resembles small crumbs.

  3. I used pumpkin-shaped tins, but you could use regular muffin tins. If you use regular tins, only fill them about 2/3 full. Spray the tins very well with cooking spray.

  4. Spoon about one-half tablespoon of the topping into the bottom of each tin. Fill the pumpkin-shaped tins close to the top.

  5. Bake in a preheated 350 degree oven for 20 minutes. After removing from the oven, immediately invert upside down on a serving tray while hot in order for the topping to release.

  6. Optional--After cooling slightly, you can add the candy corn stem to the center of each muffin.