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Pumpkin Applesauce Muffins Recipe

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This recipe for Pumpkin Applesauce Muffins is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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