Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a small bowl whisk together flour, baking soda, spices, and salt.
In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Serving and Storing - Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Make in Advance – If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Variations - Add chocolate chips for chocolate chip pumpkin muffins.
Frequently Asked Questions