Applesauce Muffins


A gift from a friend.  I thought I was done with new muffin recipes, but these are so easy and it makes a huge recipe, so they’re good for sleepovers and the school bake sale.  Weirdly, there is no butter, eggs, or milk, but somehow they still turn out like normal muffins.   The best part is that applesauce works like pumpkin with all the spices, and that is a nice substitute if you live in a place where there is no canned pumpkin.



In a large bowl mix:

  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 cups applesauce

In a separate smaller bowl mix:

  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 teaspoon allspice or cloves

You can do this entire recipe by hand using a rubber spatula.  After mixing the two bowls separately, dump the flour mix into the applesauce mix and gently stir the ingredients together.

Spoon the batter into muffin cups, or a muffin pan sprayed with cooking spray.  This recipe makes 48 mini muffins, or 24 big ones.  I usually make mini muffins because they taste just like doughnut holes after being dipped in cinnamon sugar.

You can easily cut the recipe in half.

Bake at 375 degrees, 15-20 minutes depending on the size of the muffins.

Remove from pan and dip the tops of the muffins in cinnamon sugar.  If they’ve cooled off and the sugar doesn’t stick, brush the tops with a little melted butter first.

Makes 48 mini muffins or 24 regular size.