How many of you know that I can’t go too long without making something pumpkin-related?
I’m that person who buys all the pumpkin stuff when it comes out in August. Sorry, but it’s true.
And I always keep one or two cans of pumpkin puree in my cupboard. Can you blame me? They’re only 79 cents at Aldi, I might as well stock up!
I have another pumpkin muffin recipe on the blog as well- this one contains oats and chocolate chips, and they’re a little denser. A little healthier too, as it doesn’t contain as much sugar. These pumpkin muffins are definitely more of a dessert than breakfast, although I won’t judge no matter what time of day you eat these.
These particular ones are also super soft and fluffy. They’re what a dessert muffin should be like all the time, and make for really good treats in your kids’ lunchboxes.
And guess what? It’s a one-bowl dish. Yep, that means very little cleanup, which is perfect for us busy moms. With all the cooking I do in a day, I was so glad to only have to clean one bowl.
Can you freeze muffins?
Absolutely! Muffins and bread items are perfect for the freezer. Just make sure these muffins are completely cool, then you can freeze them one of two ways:
- Place them on a cooling rack and “flash freeze”, then put them in a gallon-sized bag after they’re frozen.
- Place them directly in a freezer bag without freezing individually first.
In my experience, muffins don’t tend to stick together if you lay them flat in the freezer bag. Put the bag on top of a baking sheet so they freeze flat and you should be golden!
Can you make substitutions in these pumpkin muffins?
If you’d like to add more fat, swap out the applesauce for vegetable oil. You might be able to use honey in place of some of the sugar, but I haven’t tried it so I don’t know how the consistency will be.
And you can absolutely add mix-ins to these like chocolate chips. In case you need to satisfy your sweet tooth even more.
No matter the season, these Pumpkin Muffins would be a nice addition to your weekly menu!
Want more freezer meal recipes? Check out my 25 Days of Freezer Meals series!
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 3/4 cup whole wheat flour (Or white whole wheat)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 can pumpkin puree
- Preheat the oven to 375 degrees.
- In a large bowl, combine both sugars and the applesauce.
- Add the eggs, vanilla, and milk, and stir to combine.
- Add both flours, baking soda, baking powder, salt, and pumpkin pie spice and combine.
- Add the pumpkin puree and mix in.
- With a 1/4 cup, evenly scoop the mixture into a greased muffin tin.
- Bake for 20 minutes until a toothpick comes out clean.
- To freeze, place on a cookie sheet lined with parchment paper and put in the freezer. Then transfer to a labeled gallon-size freezer bag.