Pumpkin Applesauce Muffins Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
• Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
• Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Steps:

• Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Steps:

• Preheat oven to 375°F Grease 12 half-cup muffin cups with melted butter. 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 to 3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until 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 cups, 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 to 25 minutes. Remove from oven and allow muffins to cool in the pans several minutes; turn muffins out onto a rack. Serve muffins warm or at room temperature. Repeat steps 1 through 3 with remaining batter.