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Pumpkin Applesauce Muffins Recipe

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This recipe for Pumpkin Applesauce Muffins, by , is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Southern Culinary History Cookbook


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.




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