Recipe source:
Jenn
Ingredients
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons nutmeg
1 teaspoon salt
8 tablespoons unsalted butter, softened
2 cups sugar
4 large eggs
1 cup applesauce
1 cup canned mashed pumpkin
1 teaspoon vanilla
2/3 cup apple juice, cider or orange juice
1 1/2 cups raisins (optional)
Directions
Preheat oven to 375 degrees. Grease or line muffin pans.
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.
Serves
Makes 21 muffins