This pumpkin muffin recipe is a family favorite, and with a few variations they are less sugary for breakfast for my kids, but just as sweet and soft!
My kids are kind of muffin snobs. They won’t just eat any muffin. But whenever my mom comes, she makes this pumpkin muffin recipe and my boys could eat 10,000 of them.
When my mom makes them, she always adds chocolate chips. When I’m making them for our on-the-go breakfasts before school, I skip the chocolate chips to keep them a little less sugary.
Kid Friendly Pumpkin Muffins Recipe
adapted from the Williams-Sonoma Muffin Cookbook
- 1/2 cup sugar
- 1 cup canned pumpkin
- 2 eggs
- 1/2 cup applesauce
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
Directions to make these muffins
Preheat oven to 350 degrees. Grease or line your muffin pan and set aside.
Whisk together the sugar, pumpkin, eggs, and applesauce until smooth.
Pour the flour, soda, baking powder, salt, and spices on top of the wet ingredients and then whisk until smooth.
Divide between the muffin tins and bake, about 25 minutes, or until the tops are lightly-browned.
Let cool, then remove from the muffin pan. Freeze in a gallon sized freezer bag.
To reheat the frozen muffins:
Place the muffin on a plate or paper towel and microwave for 15-30 seconds until warm throughout.