Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (120g) unsweetened applesauce
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (60ml) milk of choice

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, applesauce, brown sugar, egg, vanilla, and milk.
  4. Use a whisk to blend until smooth, then switch to a rubber spatula and gently fold the mixture until just combined; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes until the tops spring back when touched and a toothpick comes out clean.