Pumpkin muffins made with Mott’s applesauce are a delicious, lighter way to start the day. A small dollop of sweetened cream cheese in the center echoes the flavor of a pumpkin roll without the extra calories.
This is a sponsored post on behalf of Mott’s® Applesauce. All opinions are my own.
Every fall I find myself thinking about my Nana’s pumpkin roll. It’s a nostalgia-packed favorite, but not exactly everyday fare when you’re trying to be mindful of calories. I wanted the flavor and comfort of that treat with a smarter approach for everyday breakfasts—enter applesauce as a swap for oil.
When Mott’s® Natural Applesauce asked me to create recipes that replace oil with applesauce, I jumped at the chance. We keep big jars on hand for baking, snacks, and for the kids, and I love sharing tweaks that make classic recipes lighter without compromising taste.
These pumpkin muffins are light and fluffy, scented with pumpkin pie spice and packed with real pumpkin flavor. A small spoonful of sweetened cream cheese at the center gives you that familiar pumpkin-roll vibe, while Mott’s® Natural Applesauce cleans up the rest of the recipe by reducing added fat.
The muffins stay wonderfully moist—baking with applesauce really delivers. You won’t notice any apple taste; the pumpkin flavor is dominant, even though the recipe includes nearly a cup of applesauce. It’s an easy way to make a family favorite a little healthier without calling attention to the change.
These healthier pumpkin muffins with sweetened cream cheese are perfect on a crisp morning. Warm one for a minute in a toaster oven—the cream cheese softens and the muffin becomes extra comforting. Pair it with a steaming cup of coffee for a simple, satisfying breakfast.
Small swaps can make traditional family recipes more approachable for everyday eating. Mott’s® has curated a Bake It Better with Mott’s® Pinterest board featuring ideas for replacing oil with applesauce in baked goods, plus helpful baking tips and approachable recipes for the holidays.
If you’re looking for an easy change that still yields moist, tender muffins, try swapping applesauce for oil. These are a delicious way to bring pumpkin flavor to breakfasts, brunches, or a cozy snack.
The generous team at Mott’s® assembled a baker starter set valued at over $150 to help readers bake holiday breads and muffins. Use the widget below to enter.
My Baking Addiction’s “Thanksgiving Giveaway” runs from Thursday, November 20 at 9:00 a.m. EST through Sunday, November 23 at 12:00 a.m. EST. It’s open to U.S. residents 18 and older. One randomly chosen winner will be notified after the giveaway ends. Allow 3–6 weeks for fulfillment.
Pumpkin Muffins with Applesauce
Equipment
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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
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1. Preheat oven to 375°F and line 16 standard muffin cups with paper liners.
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2. In a large bowl with an electric mixer, combine pumpkin, eggs, Mott’s® Natural Applesauce, and both sugars until smooth. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
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3. Using a large scoop (about 3 tablespoons), fill each muffin cup about two-thirds full with batter; set the pan aside while you prepare the filling.
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4. In a medium bowl with an electric mixer, beat the cream cheese and brown sugar until smooth. Add the egg and vanilla and beat until creamy. Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped. Pipe a small amount of filling into the center of each muffin—once the batter rises slightly, remove the bag and finish filling the centers.
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5. For the crumble topping, mix flour, oats, brown sugar, and pumpkin pie spice. Cut in the butter with a fork until the mixture is crumbly. Sprinkle the crumble over each muffin.
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6. Bake for 23–25 minutes, then transfer muffins to a wire rack to cool slightly before serving.
Disclosure: This post is sponsored by Mott’s® Applesauce; however, the views and opinions expressed here are my own and reflect my experience using Mott’s® Applesauce products. Thank you for supporting the brands that help make My Baking Addiction possible.