Just substitute applesauce for oil, pumpkin for eggs, and voila, you have the most moist (apologies to those of you who have a strong aversion to this word) and fluffy pumpkin spice muffins you’ve ever experienced. This is a much healthier way to consume a treat by simply forgoing vegetable oil and eggs (just one egg has 70% the DRI of cholesterol and 8% DRI of saturated fat). Extra bonus: these muffins are nearly fat free and packed with fiber, vitamins A & C, and iron (just to name a few).

PicMonkey Collage


Prep Time: 2 minutes
Cook Time: 15-20 minutes
Total Time: 20 minutes

Servings: 15 muffins

1/3 cup applesauce (or 1 small snack pack)
1 can (15 oz) pumpkin
1 box vanilla spice cake mix

1.  Preheat oven to 350°F and assemble ingredients.


Photo by Katherine Carroll

2. Mix box mix, applesauce, and pumpkin together


Photo by Katherine Carroll


Photo by Katherine Carroll

3. Place batter 3/4 full into 15 cupcake liners.


Photo by Katherine Carroll

4. Bake at 350°F for 15-20 minutes. Tip: stick a toothpick into the center of a middle muffin and if the toothpick comes out clean, the muffins are likely ready.


Photo by Katherine Carroll