These healthier pumpkin muffins are soft, moist, and full of pumpkin spice, but they're made with applesauce instead of oil and a combination of all-purpose and whole wheat flour. They're an easy pumpkin muffin recipe for breakfast, school lunches, or an afternoon snack.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
I make these muffins when I want something pumpkin-flavored that's a little lighter than a traditional bakery-style muffin. Applesauce replaces the oil, keeping the muffins moist while reducing the amount of fat.
I also use a 50/50 combination of all-purpose flour and whole wheat flour. The result is a tender pumpkin muffin with plenty of warm cinnamon and pumpkin spice flavor.
Why You'll Love These Healthier Pumpkin Muffins
- Made with applesauce instead of oil. Applesauce adds moisture while reducing the fat in the recipe.
- Uses whole wheat flour. A 50/50 blend keeps the muffins tender while adding whole grains.
- Soft and moist. Pumpkin and applesauce both help keep these muffins from drying out.
- Full of pumpkin spice. Cinnamon and pumpkin pie spice give them plenty of warm fall flavor.
- Easy to make. You don't need an electric mixer or any special equipment.
- Great for breakfast. These muffins are perfect for quick breakfasts, school lunches, and snacks.
- Easy to customize. Add walnuts, pecans, raisins, dates, or chocolate chips if you'd like.
- Freezer-friendly. Make a batch ahead and freeze them for later.
What Makes These Pumpkin Muffins Healthier?
I use a few simple swaps to make these healthier pumpkin muffins without sacrificing moisture or flavor.
Applesauce Instead of Oil
Applesauce is a great substitute for oil in muffins. It adds moisture and helps keep the finished muffins soft without needing as much added fat.
Whole Wheat Flour
I use half all-purpose flour and half whole wheat flour. I don't love the flavor of 100% whole wheat flour in muffins, so the combination gives me the nutritional benefits of whole wheat flour while keeping the muffins light and tender. You can use 100% whole wheat flour if you prefer.
What Others Are Saying
Great recipe. I didn't know you substitute apple sauce for oil. Thanks!---Victoria
Just made these...substituted stevia for the sugar to reduce the Weight Watchers points. So good!!!! I've been craving all the pumpkin baked goods and these were perfect!---Dawn
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Tips for Making Healthier Pumpkin Muffins
- Use unsweetened applesauce. It gives you the moisture you need without adding unnecessary sweetness.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
- Don't overmix the batter. Stir just until the wet and dry ingredients are combined.
- Use a 50/50 flour blend. I prefer equal parts all-purpose and whole wheat flour for the best texture.
- Add your favorite mix-ins. Walnuts, pecans, raisins, dates, or even chocolate chips are delicious.
- Don't substitute maple syrup for the sugar. I tested maple syrup in this recipe and didn't like the resulting flavor or texture.
- Let the muffins cool slightly. They'll be easier to remove from the pan after cooling for a few minutes.
Ingredients
- All-purpose flour and whole wheat flour: I don't care for the flavor of whole wheat flour on its own, so I always use a 50/50 blend with all-purpose flour, but you can definitely make these with 100% whole wheat flour.
- Baking powder, baking soda, and salt: For leavening and texture.
- Cinnamon and pumpkin spice: Pumpkin pie spice contains cinnamon already, but I like adding a bit more. You can also create your own spice mix of cinnamon, nutmeg, cloves, and ginger.
- Sugar: I tried making these with maple syrup and was very disappointed in the flavor and texture. Sugar is so much better, so that is one ingredient that I wasn't willing to sacrifice. Stevia or monk fruit could also be used.
- Pumpkin puree: 100% canned or fresh pumpkin puree, not pumpkin pie filling.
- Applesauce: Applesauce adds moisture to the recipe while cutting out calories, fat, sodium, and cholesterol.
- Eggs
- Vanilla
- Add-ins: Try adding walnuts, pecans, or dates.
See the recipe card for full information on ingredients and quantities.
How To Make Healthier Pumpkin Muffins
Step 1: Whisk flour, spices, baking soda, baking powder, and salt together in a mixing bowl.
Step 2: Combine sugar, pumpkin, eggs, applesauce and vanilla in a seperate bowl.
Step 3: Mix wet and dry ingredients together. Feel free to add mix-ins like nuts or carob chips.
Step 4: Scoop batter into a greased muffin pan or muffin pan with muffin liners.
Step 5: Bake muffins at 350 degrees for 20 minutes. Allow muffins to cool in the pan for 5-10 minutes before transferring to a cooling rack.
Pumpkin Muffins FAQs
I experimented with maple syrup, but it didn't work out well in this recipe. If you want to keep the same flavor and consistency as a traditional pumpkin muffin, I do not recommend making any sugar substitutes. I don't have experience baking with Stevia, but I have had readers report great results using it in place of sugar.
Store in an air tight container at room temperature up to 3 days. They can also be stored in the freezer for a month or two.
Yes! Applesauce is a great way to replace oil in pumpkin muffins. It adds moisture and keeps the muffins tender. That's one of the reasons I love this recipe—it gives you soft, flavorful pumpkin muffins without using oil.
Absolutely. You can use all-purpose flour for the entire recipe if you don't have whole wheat flour. The muffins will be slightly lighter in texture.
Yes! The nuts are completely optional. The muffins are delicious plain or with another mix-in of your choice.
Yes! Allow the muffins to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
Yes. You can replace the all-purpose flour with whole wheat flour if you prefer.
I personally like using a 50/50 combination of all-purpose and whole wheat flour because it gives the muffins a lighter texture while still incorporating whole wheat flour.
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Healthier Pumpkin Muffins
Ingredients
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 cup sugar or sugar substitute
- 1 cup pumpkin puree
- ⅓ cup applesauce
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped walnuts optional
Instructions
- In a large bowl, mix flour, spices, baking soda, baking powder, and salt.
- Mix eggs, applesauce, pumpkin, and vanilla together in a separate bowl.
- Mix dry and wet ingredients together. Add nuts, if desired.
- Line a muffin pan with 12 baking liners. Divide batter into 12 muffin liners.
- Bake at 350 degrees for 20 minutes (or until a toothpick inserted comes out clean). Let muffins cool in the muffin pan for a few minutes before transferring to a wire rack to cool.
Brandy says
Hi everyone! Brandy here, these muffins and moist and delicious and a bit healthier since they are made with applesauce vs. butter/oil. They make a yummy, quick breakfast.
Joyce says
Can I use in mini loaf pans?
Brandy says
Hi Joyce! You can definitely use mini loaf pans. You'd just need to adjust the baking time to probably 25 minutes or so.
Cortne Trout says
Pinned for later! Thanks for sharing!!