"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pumpkin Applesauce Muffins Recipe

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This recipe for Pumpkin Applesauce Muffins, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dave & Melissa Dreyer
Added: Saturday, July 16, 2005


cooking spray
3 1/3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1 tsp. salt
8 T. unsalted butter, softened
2 c. sugar
4 large eggs
1 c. applesauce
1 c. canned mashed pumpkin
1 tsp. vanilla extract
2/3 c. apple juice, cider or orange juice
1 1/2 c. raisins

Preheat oven to 375 degrees. Spray muffin tins with cooking
spray. In a medium bowl, combine flour, baking soda, baking
powder, cinnamon, cloves, nutmeg and salt; set aside.

In a large mixing bowl, beat butter and sugar until creamy, 2-3
minutes. Beat in eggs, applesauce, pumpkin and vanilla until
well blended. Add dry ingredients, alternating with the juice,
beginning and ending with the dry mixture; mix until smooth.
Fold in raisins.

Spoon batter into prepared muffin tins, filling each cup two-
thirds full. Bake on the center oven rack until a toothpick
inserted in the center of each muffin comes out clean, 20 - 25
minutes. Remove and allow muffins to cool in the pans several
minutes; turn muffins out onto a rack. Serve warm or at room
temperature. Repeat steps 1 - 3 with remaining batter.

Number Of Servings:
Number Of Servings:
21 large muffins, or 40 mini muffins
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
I like to keep these mini muffins in the freezer so that they are all ready to go when guests are in town.




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