:: Pumpkin Applesauce Muffins ::
Do you have an upcoming school event that that requires you to bring a healthy home made snack? These Pumpkin Applesauce Muffins are the perfect fall treat. Loaded with pumpkin flavor these little muffins make for an easy bite sized snack. Made without nuts and the additive of applesauce and yogurt with a mixture of canned pumpkin these muffins won’t disappoint your little ones. I know for myself, I often would love to bring in cupcakes for a birthday celebration or fall party, but these muffins were just as fun with half the sugar. Easy to make and full of pumpkin spice flavor this is sure to be a new healthy fall treat to add to your list.
The creamy vanilla yogurt and chunky applesauce help to keep these muffins moist. My favorite part has to be the pumpkin and pumpkin spice. They scream fall. Add them with a cup of coffee and you have yourself a homey breakfast. Now if I can only get this wind and heat to let up a little…..perfect on a cold rainy day. Madeline helped me make these little muffins for her class snack. She couldn’t wait to share these with her school mates. All and all I think they were a hit.
- 1/4 cup non fat vanilla Greek yogurt ( I used Chobani)
- 3/4 cup canned pumpkin pie puree
- 1 ripe banana
- 2 eggs
- 1/2 cup chunky applesauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups flour
- Preheat oven to 350 degrees
- In a small bowl, combine baking soda, pumpkin pie spice, and flour.
- Sift together with a wisk.
- In the bowl of a mixer add eggs and beat until smooth.
- Add sugar and brown sugar and mix until smooth and lightly golden.
- Mash up banana and place into the mixer.
- Spoon in applesauce, yogurt,and pumpkin.
- Mix together with sugar mixture.
- While mixing on low, pour the contents of the small bowl into the bowl of the mixer.
- Mix together until fully combined.
- Using a mini muffin pan, spray pan with non stick spray.
- Place in muffin cups and spoon in pumpkin applesauce muffin mixture.
- Place muffin pan into the over and bake for 13-17 minutes until done.
- This recipe makes approximately 36 mini muffins. You could add a simple powder sugar drizzle on top or create this as a loaf. Perfect for little hands and the size allows all to enjoy.
Staci says
I love to cook…I hate to bake. But these look simple enough that I won’t mess them up! LOL love the ingredients…can’t wait to make these for my girls. (and maybe I’ll share some with the rest of the neighborhood…maybe) 🙂
Simply Happenstance says
Thanks so much Staci. They really are that simple and healthy. A great treat for the kids and the neighbors. xoxo Nicole and Sara
Melinda ~ Marshmallow Mudpie says
These look fantastic! There’s a nut allergy in my son’s class at school, so these will be a perfect treat to bring in for his class party. Thanks for sharing! 🙂
Simply Happenstance says
Yes exactly Melinda. Both my kids schools have nut allergy policies. In fact they would like us to bring treats that are lower in sugar than cupcakes. I made these for school treat for a in class celebration. Hope you like them.
Rebecca Cooper says
These look delicious!! 🙂
Simply Happenstance says
Thanks Rebecca! We appreciate you stopping by. Easy and healthy. Hope you like them.
Sincerely,
Nicole and Sara
Maria says
Great fall breakfast treat!
Simply Happenstance says
Thanks Maria. We hope you try them for breakfast. We appreciate you stopping by.
Amanda says
An awesome snack for fall!
Simply Happenstance says
And Amanda they are healthy to boot! Hope you like them. Love that you stopped by.
Leslie says
These look delicious. Would they be too bland to just use pumpkin purée rather than punkin pie filling?
Simply Happenstance says
I think it would work just fine, Leslie! Maybe just add a bit more sugar or honey. 😉