The can of pumpkin puree stared at me from the back of the pantry. It just sat there waiting patiently to be made into something. Anything! For months I glanced over it to the beans for a cassoulet; the honey for some oatmeal bars; the pine nuts for a butternut squash dish. Finally, while walking through my office on afternoon, it came to me: pumpkin and applesauce. Pumpkin and applesauce bread? No. Muffins? Yes! One quick, successful google search later I was on my way! These muffins are SO good. I put a plate of them out at work and I swear within 15 minutes they were GONE.
Source: Oprah Magazine
1 1/2 T. melted butter, for greasing the muffin tin
3 1/3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. salt
8 T. unsalted butter , softened
2 cups sugar
1 cup applesauce
1 cup pumpkin puree
1 tsp. vanilla
2/3 cup apple juice or cider or orange juice
1 1/2 cups raisins
1 cup chopped walnuts, toasted (optional)
Preheat oven to 375. Grease 12 half-cup muffin cups with melted butter.
1. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt; set aside.
2. In a large mixing bowl, beat butter and sugar until creamy, 2 to 3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until blended.
3. Add dry ingredients, alternating with the juice, beginning and ending with the dry mixture; mix until smooth. Fold in raisins and walnuts if using
4. Spoon batter into prepared muffin tin. Bake about 20 minutes. Remove from oven and allow muffins to cool in the pans several minutes.