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Cinnamon pumpkin muffins filled with the flavors of fall and made with Mott’s® Applesauce instead of oil. Perfect for school lunches, quick breakfasts, or an afternoon snack.
Cinnamon Pumpkin Muffins
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1 c. sugar
1 c. pureed pumpkin
1/3 c. Mott’s® Original Applesauce
1 tsp. vanilla
1 c. chopped walnuts, optional
Topping: 2 T. sugar + 2 tsp. cinnamon
Add eggs, Mott’s® Applesauce, vanilla, and pumpkin.
Bake at 350 degrees for 20-25 minutes (or until a toothpick inserted comes out clean).