Ah, fall is upon us! I am so 100% ready for leaves, scarves, light sweaters, Halloween decorations… And THE FOOD! Fall ushers us into the sweet realm of caramel apple, s’more (because summer is way too hot for a campfire) and pumpkin!
Here’s the deal though: fall is the beginning of the holidays, and we have to pace ourselves! Halloween? Load me up on junk food! Why? Because I haven’t been junking since September! That’s why I made this recipe: fall flavors that can be a slow warmup for the holiday sweets.
It’s also perfect for my apartment, because it’s only three main ingredients and it uses the entire containers of each thing, so I’m not left with a half empty jar of pumpkin and half a container of apple sauce spoiling in my fridge while I’m filling up on muffins!
These are sugar-free, vegan, and only about 90 calories each! However, if you want to ruin that, add some white chocolate chips, shredded coconut, or dried cranberries! They’re a very moist muffin, with just the right amount of sweetness you want from a breakfast muffin (they’re not quite in the super sweet cupcake realm).
Happy fall y’all!
Ingredients:
1 sugar free vanilla cake mix
1 15 oz can pumpkin
1 4oz container unsweetened applesauce
3 teaspoons pumpkin pie spice (so you don’t use this whole container, but c’mon, you’ll use this stuff! Add it to smoothies or just plain milk, oatmeal, or peanut butter!)
To prepare: Preheat the oven to 350
Whisk together the applesauce and pumpkin, then stir in the cake mix and spice!
Bake in 24 muffin cups with paper liners for 18 minutes.
Eat all you want!
whenkathycooks 
I like that this has no added sugar. šš¼ Gotta give this recipe a try. The muffins look good!
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