Pumpkin Applesauce Muffins

  • Yield 24 servings

A delicious, nutty fall breakfast


These muffins are very moist and delicious healthy snack. They are good with a glass of milk for breakfast. I have enjoyed making them for holiday gift baskets for many years. They are always well received.


2/3 cup solid vegetable shortening
2 2/3 cups sugar
4 eggs
1 cup applesauce, any style
1 cup pumpkin (not pumpkin pie filling)
2/3 cup apple juice
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon mace
1 cup finely chopped walnuts


  1. Preheat the oven to 350F. Grease the cups of muffin tins.
  2. Cream together the shortening and sugar. Add the eggs one at a time. Stir in the applesauce and pumpkin until well mixed.
  3. Next add the apple juice, flour, baking soda, and baking powder. Don’t over mix. When just smooth, add the salt, nutmeg, cinnamon, and mace. Stir in the walnuts.
  4. Pour into the prepared muffin tins.
  5. Bake for 20 minutes, until a toothpick inserted in the center comes out clean.

—Cheri  Marcovitch, Santa Clarita, CA



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