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Pumpkin-Applesauce Muffins

Source of Recipe


Adapted from "Spices of Life" by Nina Simonds






List of Ingredients



• 1-1/2 Tbsp softened butter or nonstick spray, for tins
  
• 3-1/3 cups all-purpose flour
  
• 2 tsp baking soda
  
• 1/2 tsp baking powder
  
• 2 tsp ground cinnamon
  
• 1/2 tsp ground cloves
  
• 1/2 tsp ground nutmeg
  
• 1 tsp salt
  
• 1/2 cup (1 stick) unsalted butter, softened
  
• 2 cups sugar
  
• 4 large eggs
  
• 1 cup applesauce
  
• 1 cup canned pumpkin purée
  
• 1 tsp vanilla extract
  
• 2/3 cup apple juice, cider, or orange juice
  
• 1-1/2 cups raisins
  






Instructions



1. Preheat oven to 375° F. Grease 22 (1/2-cup) muffin cups or lightly coat with nonstick spray.
   
   
2. Sift together flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Set aside. With electric mixer, beat butter and sugar 2 to 3 minutes, scraping sides, if needed. Add eggs, applesauce, pumpkin and vanilla; beat just until combined. Alternating between dry and wet ingredients, mix in some of the flour mixture, then some juice or cider, mixing with each addition until smooth. Fold in raisins. Spoon batter into muffin cups, filling each two-thirds full.
   
   
3. Bake in middle of oven for 20 to 25 minutes, or until toothpick comes out clean. Cool 5 minutes, then turn out. Serve warm or at room temperature.
   
   Makes about 22 muffins.