Cinnamon pumpkin muffins filled with the flavors of fall and made with applesauce instead of oil. Perfect for school lunches, quick breakfasts, or an afternoon snack. This is a sponsored conversation written by me on behalf of Mott’s.
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).
Nothing smells better than fall baking. My house smelled like I was burning all sorts of amazingly scented candles while these were in the oven.
You might also like…
This apple cinnamon bread is a delicious light, pull apart bread with diced apples, a buttery cinnamon filling, chopped walnuts. Drizzled with a sugary glaze it’s a family tradition for us— make it one for your too.
Don’t you love when those overripe bananas go on sale at the grocery store? I grabbed a bag for $1.99 the other day, brimming with brown speckled bananas. Lots of them. And I had big plans for those nasty looking bananas and it is this banana bread recipe.
These mini pumpkin chocolate chip loaves are fun to snack on and quick to make. Mini chocolate chips, pumpkin, walnuts, nutmeg, and a burst of cinnamon combine to bring together the flavors of fall.