Pumpkin Applesauce Muffins

Last week, our dear friend Scotty came to visit Will and I in Germany. He will be here for two weeks on R&R, and since I had to pick him up at the Frankfurt Airport early in the morning, I decided to make breakfast for him (since we all know how delicious and reasonable airport food is!). I've had this recipe for years, although I haven't made it often. It was quick and easy, and well-received by Scotty. :) Perfect fall breakfast!


1 1/2 T melted butter
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
4 large eggs
1 cup applesauce
1 cup canned mashed pumpkin
1 tsp vanilla extract
2/3 cup cider
1 1/2 cup raisins


1. Preheat oven to 375 degrees. Grease 12 muffin cups with nonstick spray.

2. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.

3. In a large bowl, beat butter and sugar until creamy, 2-3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until blended. Add dry ingredients, alternating with juice. Fold in raisins.

4. Spoon batter into muffin cups, until 2/3 full. Bake 20-25 minutes. Remove from oven, allow to cool for several minutes.


Popular Posts