Pumpkin muffins made with Mott’s applesauce are a wonderful way to start the day. A small dollop of sweetened cream cheese in the center evokes my favorite pumpkin roll flavor without the extra calories.
This is a sponsored post on behalf of Mott’s® Applesauce. All opinions are my own.
Every year as the weather cools, I think about my Nana’s pumpkin roll. I adore that treat, but it’s definitely a special-occasion dessert—not something I reach for when I’m trying to be mindful about calories. Still, the nostalgia and cozy memories make me crave that flavor all season long, which led me to look for a lighter alternative.
Enter applesauce. When the team at Mott’s® asked me to develop recipes that replace oil with their applesauce, I jumped at the chance. We keep big jars in our kitchen for baking, snacking and serving up to the little one, and I love sharing healthier swaps with you. These muffin recipes let me keep the pumpkin roll flavor I love while cutting back on fat—win-win.
These muffins are light and fluffy, scented with homemade pumpkin pie spice and packed with pumpkin flavor. I swap much of the oil for Mott’s® Natural Applesauce, which keeps them moist without giving them an apple taste—the pumpkin stands front and center. A little sweetened cream cheese filling in the middle mimics the classic pumpkin roll without the extra calories.
These healthier pumpkin muffins with a cream cheese center are perfect on a chilly fall morning. Warm them slightly in a toaster oven to take the chill off and enjoy with a steaming cup of coffee—they’re especially comforting that way.
Using applesauce instead of oil is an easy switch that keeps baked goods moist and tender while reducing fat. Mott’s® has a collection of recipes and tips that demonstrate how applesauce can be used in baking to lighten up favorite treats without sacrificing texture or flavor. Substituting applesauce is a simple change that can make family classics a bit healthier while preserving the taste you love.
These muffins are a great example: you get the familiar spices and pumpkin richness, plus a creamy center that reminds me of my Nana’s pumpkin roll. The applesauce keeps them tender and moist, and there’s no detectable apple flavor—just pumpkin goodness. It’s a small change that adds up to a healthier everyday option.
The lovely people at Mott’s® assembled a baker starter set to help folks create holiday breads and muffins made better with applesauce. I’m excited to share the recipe below so you can try these at home.
My Baking Addiction’s “Thanksgiving Giveaway” ran for a limited time and was open to readers in the continental U.S. Details about eligibility and fulfillment were provided at the time of the giveaway.
Pumpkin Muffins with Applesauce
Equipment
-
Standard cupcake/muffin tin
Ingredients
For the Batter
- ¾ cup canned pumpkin puree
- 2 large eggs room temperature
- ¾ cup Mott’s® Natural Applesauce
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
For the Cream Cheese Filling
- 8 ounces cream cheese room temperature
- 3 tablespoons light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
For the Crumble Topping
- 3 tablespoons all-purpose flour
- ⅓ cup old-fashioned oats
- 3 tablespoons light brown sugar
- ¾ teaspoon pumpkin pie spice
- 3 tablespoons unsalted butter slightly softened and diced
Instructions
-
1. Preheat the oven to 375°F and line 16 standard muffin cups with paper liners.
-
2. In a large bowl using an electric mixer, combine the pumpkin, eggs, Mott’s® Natural Applesauce and both sugars until smooth. In a separate bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
-
3. Use a large scoop (about 3 tablespoons) to portion the batter into the prepared muffin cups. Set the pan aside while you prepare the filling and crumble.
-
4. For the cream cheese filling, beat the cream cheese and brown sugar together until smooth. Add the egg and vanilla and beat until creamy. Transfer the filling to a piping bag or a zip-top bag with a small corner snipped off. Insert the bag tip into the center of each muffin and pipe the cream cheese into the center; wait until you see the batter rise a bit, then remove the bag and continue filling any remaining centers.
-
5. For the crumble, mix the flour, oats, brown sugar and pumpkin pie spice in a bowl. Cut in the butter with a fork until the mixture is crumbly. Sprinkle a portion of the crumble over each muffin.
-
6. Bake the muffins for 23–25 minutes, then transfer to a wire rack to cool before serving.
Like this recipe? Leave a comment below!
Disclosure: This post is sponsored by Mott’s® Applesauce; however, the views and opinions expressed are my own and reflect my experience using Mott’s® Applesauce products. Thank you for supporting the brands that make this content possible.