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You are here: Home / Recipes / Breakfast Foods and Breads / Pumpkin Muffins

Pumpkin Muffins

January 5, 2008 by Alison

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

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Filed Under: Breakfast Foods and Breads

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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