I took the original recipe and messed with it a bit. For starters, there is no oil or butter in my version – you will be AMAZED how fantastically moist these are using applesauce. Obviously if you put chocolate chips in, that decreases the “healthy factor” a bit, but still. No butter or oil? Superb! Also, I like the flavor of a mix of brown and white sugars much better than using all of one variety – but if you don’t have two cups of each, I’m sure these would still be great with mostly (or all) just one kind of sugar.
Spiced Pumpkin Muffins
3 cups canned pumpkin puree
1 1/2 cups unsweetened applesauce
2 cups white sugar
2 cups brown sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the pumpkin, applesauce, sugars, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add chocolate chips, raisins or anything else you’d like to add.
- Scoop batter into greased cupcake pans. Or divide the batter evenly between three 9×5 inch loaf pans that have been greased and floured. Top with candied walnuts if desired.
- If doing muffins, bake 20 minutes or until toothpick inserted comes out with just a couple of crumbs. For loaves, bake for 1 hour. The top of the loaf should spring back when lightly pressed.
- For muffins, cool 3 minutes in pans, then remove to a wire rack. For loaves, cool 10 minutes in pan, then slide a paring knife around the outside edge then remove to a cooling rack.