Good all year, but especially for holidays
Although these muffins are scrumptious all year long, I love to prepare them during the holidays. The recipe yields a boatload of muffins, an ample amount to share with friends and family, or tuck into the freezer.
The recipe comes from cookbook author Nina Simonds’ “Spices of Life” (Knopf, $35). Over the years, I’ve adapted the recipe in two ways. First, instead of adding 2 teaspoons of ground cinnamon, half a teaspoon of ground cloves and half a teaspoon of ground nutmeg, I substitute one tablespoon of pumpkin-pie spice. Second, I use golden raisins. Simonds doesn’t specify the raisin variety, but I prefer the juicy sweetness that the yellow beauties provide.
Pumpkin-Applesauce Muffins
Yield: About 22 muffins
Ingredients
■ 1K tablespoons softened butter or nonstick spray for greasing tins
■ 3L cups all-purpose flour
■ 2 teaspoons baking soda
■ K teaspoon baking powder
■ 1 tablespoon pumpkin-pie spice : 1 teaspoon salt
■ K cup (1 stick) unsalted butter, softened : 2 cups sugar; see notes
■ 4 large eggs
■ 1 cup applesauce, unsweetened pre
ferred
■ 1 cup canned pumpkin puree
■ 1 teaspoon vanilla extract
■ M cup apple juice, cider or orange juice
■ 1K cups raisins, golden raisins preferred Directions
1. Preheat oven to 375 degrees. Grease 22 K- cup muffin cups or lightly coat with nonstick spray.
2. Sift together flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.
3. With electric mixer beat butter and sug
ar about 2 to 3 minutes, scraping down sides if needed. Add eggs, applesauce, pumpkin and vanilla; beat just until combined, scraping down sides as needed.
4. Alternatively mix in some of dry ingredients, then some juice or cider, mixing with each addition until smooth. Fold in raisins.
5. Spoon batter into prepared muffin cups, filling each M full. Bake in middle of preheated oven for 20 to 25 minutes, or until toothpick comes out clean when inserted in center. Cool 5 minutes then turn out onto rack. Serve warm or at room temperature.