Cinnamon Raisin Applesauce Muffins

I thoroughly enjoyed making cinnamon raisin applesauce bread this week. I loved the flavor and the texture, and I couldn’t get enough of the delicious apple smell emanating from my oven. But when I accidentally made too much applesauce, I saw my mistake as an opportunity to branch out with my latest recipe. So, I thought I’d turn my quick bread into Cinnamon Raisin Applesauce Muffins.

These tasty treats take all the deliciousness of my bread and compact it into manageable portion sizes. Instead of worrying about whether you’ve made a slice too thick or too thin, you can just grab a muffin for breakfast and go. Better still, these muffins freeze and thaw beautifully, making them a great option for days you don’t feel like baking.

cinnamon raisin applesauce muffins

Completely Customizable

Cinnamon Raisin Applesauce Muffins taste incredible when made with my homemade slow cooker spiced cinnamon applesauce. But just because I love my applesauce recipe, doesn’t mean you have to use it as your base. Feel free to use whatever applesauce you have on hand, from sweetened to unsweetened, with cinnamon or without.

And as much as I enjoy raisins and pecans in my muffins, I understand that these extras might not be your favorite ingredients to find in your breakfast. Feel free to swap out the raisins for dried cranberries or the pecans for almonds. Or leave them out entirely. Toss in some white chocolate chips or sprinkle the tops with cinnamon sugar.

Make this recipe your own – and then tell me about your changes in the comments below!

cinnamon raisin applesauce muffins

Cinnamon Raisin Applesauce Muffins

Have some extra applesauce you want to use? Toss it into these tasty breakfast muffins. All your favorite fall flavors.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 168 kcal


  • 250 Grams Applesauce (1 Cup)
  • 66 Grams White Granulated Sugar (1/3 Cup)
  • 66 Grams Light Brown Sugar (1/3 Cup)
  • 40 Grams Vegetable Oil (3 Tablespoons)
  • 30 Grams Milk (2 Tablespoons)
  • 2 Grams Vanilla Extract (1/2 Teaspoon)
  • 1 Large Egg
  • 180 Grams All-Purpose Flour (1 1/2 Cups)
  • 4 Grams Baking Soda (3/4 Teaspoon)
  • 1 Grams Baking Powder (1/4 Teaspoon)
  • 4 Grams Apple Pie Spice (1 1/2 Teaspoons)
  • 1.5 Grams Salt (1/4 Teaspoon)

Optional Mix-ins

  • 31 Grams Pecans, Chopped (1/4 Cup)
  • 50 Grams Raisins (1/4 Cup)

Optional Cinnamon Sugar Topping

  • 12 Grams White Granulated Sugar (1 Tablespoon)
  • 1 Gram Ground Cinnamon (1/2 Teaspoon)

Apple Pie Spice Substitute (Don't Use All of It)

  • 8 Grams Ground Cinnamon (4 Tablespoons)
  • 3.5 Grams Ground Nutmeg (1 1/2 Teaspoons)
  • 3 Grams Ground Cardamon (1 1/2 Teaspoons)
  • 2 Grams Ground Ginger (1 Teaspoon)
  • 1 Gram Ground Allspice (1/2 Teaspoon)


  • Preheat oven to 425° Fahrenheit (218° Celsius).
  • Combine your applesauce, white sugar, brown sugar, vegetable oil, milk, vanilla extract, and eggs in a large mixing bowl.
  • Whisk the flour, baking soda, baking powder, apple pie spice, and salt in a smaller mixing bowl.
  • Gradually stir in the dry ingredients to the wet ingredients to form a thick batter.
  • Fold in the chopped pecans and raisins.
  • Divide the batter in a lightly greased 12-slot muffin tin. Use muffin liners for easier cleanup.
  • If adding topping, sprinkle the cinnamon sugar over the top of the muffins.
  • Bake for 8 to 10 minutes until the muffins have risen about 1/4″-1/2″ above the lip of the liner or pan. Do not open the oven.
  • Reduce heat to 350° Fahrenheit (176° Celsius) and continue to bake for another 10 minutes.
  • Insert a toothpick. If it comes away clean, your muffins are done! (A few moist crumbs are okay).
  • Remove pan from the oven and let cool on a wire cooling rack for 1 to 2 minutes.
  • Transfer the muffins to the wire cooling rack and let cool completely. Do not let them cool in the pan, as the bottoms will become soggy.


Avoid overmixing the batter. A few small lumps are okay. Overmixing will make your muffins fall flat. 
Gently fold in the pecans and raisins. If you overmix, the nuts and raisins will sink to the bottom of your muffins.
Feel free to use your favorite applesauce – sweetened or unsweetened, with cinnamon or without. Just make sure to bring it to room temperature before baking, or your loaf may need extended bake times to finish cooking in the middle. 
Keyword Applesauce Muffins, Cinnamon Muffins, Cinnamon Raisin, Cinnamon Raisin Applesauce Muffins

Did You Try It?

I love eating my cinnamon raisin applesauce muffins in the morning with a glass of milk or a cup of cocoa. My husband loves eating them as an after-work snack. But what do you think about these muffins?

If you try my recipe, please leave a star rating so other bakers can see my recipe, too. If you have feedback for improving my muffins, add your comments to the section below. I’m always open to making a good recipe better, and I’d love to hear about any changes you make. Let me know if you left out the raisins or added almonds. Tell me about how you prefer these muffins with unsweetened applesauce or with a light maple glaze. I’m all ears.

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