Celebrating the first week of FALL calls for something baked. And pumpkin. And apple. And spice. Combining all of those flavors into a muffin seemed like the perfect way to start the season off! And if quick and easy is front and center in your mind when we talk baking, this is your recipe. Thirty minutes, including bake and glaze start to finish. I almost forgot, one bowl. You can’t beat that for simple and homemade. Remember kids, I’m over 50 now and try now and then to cut fat when it doesn’t mean I have to compromise taste.
I used my reserve of homemade Pumpkin Pie Spice (make some now and put it away so you’ll have it on hand for holiday baking) in this recipe, but you can also use store bought pp spice. I had homemade applesauce on hand as well, which I used in this recipe. I’ll be doing a tutorial on homemade applesauce soon. So simple and fresh and a perfect addition to my pumpkin muffins. Using 1/2 cup of applesauce allowed me to only use 1/2 cup of oil and eliminate solid fat (butter) without giving up flavor.
I know you are going to love ABK’s Pumpkin Applesauce Muffins with Maple Cream Glaze. They are so simple to make and are the perfect start to a fall brunch or a kid approved after school snack.
Pumpkin Applesauce Muffins with Maple Cream Glaze
A Bountiful Kitchen
15 oz can of pumpkin (not pumpkin pie filling) I like Libby’s brand
1/2 cup canola or vegetable oil
1/2 cup applesauce, any type I used homemade
1 cup sugar
2 1/2 cups flour
1 teaspoon pumpkin pie spice (add an additional teaspoon if you like more spice)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Maple Cream Glaze
1 cup powdered sugar
2 tablespoons heavy cream (half and half or milk will also work)
pinch of salt
1/2 teaspoon maple flavoring or Mapeline or 1 teaspoon maple syrup
Set rack in middle of oven and heat oven to 400 degrees.
Beat the eggs, oil, applesauce together in the bowl of a mixer. Add the sugar and blend well.
Add the flour, pumpkin pie spice, baking soda and powder, salt. Mix gently or on low speed just until the flour disappears.
Line a muffin pan with paper liners or grease with cooking spray.
Scoop the batter (it will be thick) into each muffin cup until the cup is almost full (about 1/4 inch to the top) I use a 2 1/2 inch scoop filled. I get about 20 muffins total.
Bake at 400 for about 15-17 minutes or until toothpick inserted in center of muffin comes out with a few moist crumbs attached, or the muffin springs back when touched lightly.
Remove and let cool.
Meanwhile, combine all glaze ingredients in a medium size bowl and whisk until smooth. Add a tablespoon of cream or milk until smooth and able to drizzle. I scoop the glaze into a small Ziplock sandwich bag and snip off a tiny bit of the end of the bag and drizzle over the top of the muffins after they are cooled a few minutes.
-If you like chocolate chips in your muffins, add the chocolate chips about 1 1/2 cups to the flour (dry) mixture. Coating the chocolate with flour and other dry ingredients will help prevent the chocolate chips from sinking to the bottom of the muffins!
-I like the cupcake liners shown above. They are very sturdy and do not let grease bleed through when baking. I find mine at cooking stores, Harmons, and also sometimes at discount stores such as TJ Maxx or Homegoods. You may also use standard baking liners found at all grocery stores in the baking aisle.