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Whole Wheat Pumpkin-Applesauce Muffins

Rated as 4.47 out of 5 Stars

"This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets."
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40 m servings 227
Original recipe yields 12 servings (1 dozen muffins)


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  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
  2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
  3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.


  • Cook's Tip
  • If you don't have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 227 calories; 7.7 37.7 4.5 28 273 Full nutrition

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  1. 219 Ratings

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Most helpful positive review

Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make aga...

Most helpful critical review

These were a little too dense for me. I might try spelt flour next time since I have had better success with it. I used a fresh roasted pumpkin instead of canned and cut out the white sugar w...

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Least positive

Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make aga...

This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great.

YUM! These muffins were great! I left out the oil, upped the applesauce, 1 tblsp flax meal, and a dash of cinnamon and they were amzing! The best part is, they taste BETTER the next day!

I love the premise of this muffin, and it is so easy to make healthier! (which I did, I customized the recipe a tad) in place of the oil, I upped the pumpkin/applesauce to equal the amount of oi...

I've been wanting to make pumpkin muffins for over a week now and I finally decided on these because they are healthier than all the ones I've been eyeing, my conscience was reminding me Thanksg...

Delicious muffins. I took the advice of other reviewers and left out the white sugar. They would have been too sweet with it. I used cranberries instead of the raisins and pecans. They complemen...

Great recipe! I used only half the recommended oil and applesauce for the other half. Also, used the buttermilk substitute. This makes better mini-loaves than muffins. I couldn't get them to coo...

I love these muffins... the only thing that i do differently is substitute mashed banana for the applesauce. Also, make sure you put them in a sealed container as soon as they come out of the ov...

This is a great recipe! My husband didn't think they tasted "healthy" at all. My 2-year-old devoured one. I will definitely make again.