Although these muffins are delicious year-round, to me they are synonymous with fall, when apples and pumpkins are in season. To save time, I usually use a good store-bought applesauce and canned pumpkin puree. This recipe makes quite a few muffins, so I freeze them or make two loaves of tea bread instead.
Yield : MAKES 21 MUFFINS
Ingredients
- 1½ tablespoons melted butter or cooking spray
DRY INGREDIENTS
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup applesauce
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2/3 cup apple juice, cider, or orange juice
- 1½ cups raisins
Directions
FIRST Preheat the oven to 375 degrees and grease 12 (or however many you happen to have) ½-cup muffin cups. Sift together the Dry Ingredients.
SECOND With an electric mixer beat the butter and sugar for about 2 to 3 minutes. Add the eggs, applesauce, pumpkin, and vanilla and beat lightly. Alternately add some of the dry ingredients and pour in some of the apple juice or cider, beating until smooth. Fold in the raisins.
THIRD Spoon the batter into the greased muffin tins, filling each cup two-thirds full. Bake in the middle of the oven for 20 to 25 minutes, or until puffed and a cake tester or a toothpick comes out clean. Cool for several minutes in the pan, then turn out onto a rack. Serve the muffins warm or at room temperature.
Notes
You can also use this batter to make tea bread by baking in two 9× 5× 3-inch loaf pans for about 55 to 60 minutes. Cool, remove from the pans, cut into slices, and serve. The muffins and bread freeze beautifully.
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