Preheat oven to 350°F. Line a 12-muffin tin with liners.
To a bowl add the butter and sugar. Beat on high until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Mix in the pumpkin applesauce.
Add the flour, baking powder and salt to a separate bowl and mix well. With the mixer on low add little dry mix to the wet mix, alternate with a little milk until all the flour and milk are used. Mix until well-combined and smooth. Don't over mix.
Use an ice cream scoop and divide the batter between all the cups, a little over halfway filled.
Bake for 20-25 minutes until golden. When a toothpick inserted in the center it should come out clean.
Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.