The Absolute Best Applesauce Spice Muffins With Spice Topping!

"This is one of my all time favorite muffin recipes! --- you can substitute one large finely chopped apple for the nuts, increase the spices if desired --- some of the butter can be replaced with more applesauce for a lower fat muffin :)"
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by Outta Here photo by Outta Here
Ready In:
12 muffins




  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Butter 12 muffin tins or line with paper liners.
  • For muffins: in a small bowl mix together first 7 dry ingredients.
  • In another large bowl whisk together eggs and brown sugar until well combined.
  • Add in melted butter whisking continuously until mixture is creamy.
  • Stir in applesauce.
  • Fold in flour mixture until JUST combined.
  • Stir in nuts.
  • Divide the batter evenly between muffin tins.
  • To make the topping: stir together all ingredients then sprinkle over tops of muffin batter.
  • Bake for about 20-22 minutes, or until muffins test done.
  • Cool in pan for 5 minutes then remove to a rack to cool.

Questions & Replies

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  1. Kittencal, you are so good at muffins. :) Even though I kind of messed with this recipe a bit, these muffins are still a really nice spice muffin. I love how you just need a whisk to mix everything! This is going to be one of my rotating muffin recipes that I make for my husband to grab-and-go on his way to work (along with Recipe #226503, Recipe #360438, and Recipe #195348 [in muffin form]). I used 1/2 c. whole wheat flour as part of the 1 1/2 cups, 1 slightly rounded tsp. cinnamon, I used 1/4 c. Splenda for 1/4 c. of the brown sugar, and I traded all instances of allspice out for apple pie spice. I also decreased the butter by 1/4 c. and used 1/4 c. more of applesauce, and I didn't use nuts. I got 15 delicious standard-size muffins. Until I unpack my own Wilton pans, I am using dark Oneida muffin tins, and 350 for 18 minutes is PERFECT for these (for me). I only sprinkle about 1/2 tsp. of topping ingredients on each muffin, so the topping ingredients make a lot, but I just save it in a Ziploc sandwich baggie (labeled as to what it is) for the next batch of muffins, because I know I'll be making these again! Thanks for sharing this recipe!
  2. Fantastic muffin. What I like about this is the easy, quick way to put together. Usually I have to peel and chop apples and with this recipe, I do not have to do this unless I want to add one apple. I use just the applesauce and no nuts and it is DELICIOUS. I did buy the apple pie spice and used that rather than separate spices because the same ingredients are in it. I just added it all together and added almost 2 teaspoons of that to the muffins. These muffins are very moist, just be careful not to overmix. I love the fact that this recipe can be mixed in less than 5 minutes and probably be gone in the same amount of time!!! Thanks for the delicious recipe.
  3. Wonderful muffins! I subbed Splenda brown sugar blend for the brown sugar due to being diabetic but didn't make any other changes. They smelled incredible while cooking and I was waiting impatiently for them to cool enough to touch lol. These are a keeper for me!
  4. good way to use up applesauce
  5. You have a great recipe. I've tried many different muffin recipes. My toddler loves banana muffin or any muffins that are not super sweet. I usually try different recipes from different people but yours is the best! It is very moist and light and turned out perfect with the temperature and time you have provided. Thank you so much for sharing!


  1. I used coconut oil instead of butter and 3 jars of baby food instead of apple sauce since I still have way too many jars that my toddler won't eat on their own now. I used apple, pear, and prune baby food flavors and it created a wonderful texture and flavor that everyone gobbled up, even the toddler! I left off the topping as well and it was plenty sweet and spiced enough.
  2. Great basic recipe that allowed me to make a few substitutions...I used coconut oil that I measured then melted instead of the butter called for. And I subbed some of the brown sugar for coconut palm sugar. You dont taste the coconut at all but get the benefits of slightly healthier ingredients. I also subbed some whole wheat flour for part of the flour...about a 1/2 cup...probably could have done more. I added a couple TBSPs of ground flax seed as well. Finally, I topped half of them with my homemade seed/nut granola instead of the spice sugar topping. The other half remained plain for my husband who is rather picky. They were delicious and made a nice, portable breakfast treat for me to wolf down in the car on the way to work this week! I'd definitely make them again. Yes, I know I made substitutions but it still had the yummy apple spice favors of the original.
  3. Great recipe! Soooo yummy! I actually replaced the white flour for whole wheat and the eggs for 1 heaped tbsp of yogurt for each egg and I used half olive oil and half butter (you couldn't even taste the olive oil). I think next time I'll try coconut oil and see what happens. Very very moist and flavorful! Thank you for sharing
  4. I made this recipe with homemade applesauce, and it was FABULOUS - even my husband liked them, and he NEVER eats muffins! I did replace 1/2 cup of white flour with whole wheat, used 1+1/2 cup applesauce and only 1/4 cup melted butter, and used half brown sugar and half white in the spice topping. Other than that, I followed directions to the letter, and we were quite pleased. Will definitely be making these again.
  5. These were a hit with my husband and the guys in his shop. I left off the spice topping and subbed chocolate chips for the nuts. Absolutely moist and heavenly!



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