Recipe: Pumpkin-Applesauce Muffins (using butter, juice and raisins)

PUMPKIN-APPLESAUCE MUFFINS

1 1/2 tablespoons softened butter or non-stick spray for greasing tins
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
4 large eggs
1 cup applesauce
1 cup canned pumpkin puree (no sweetened pie filling)
1 teaspoon vanilla extract
2/3 cup apple juice, cider or orange juice
1 1/2 cups raisins

Preheat oven to 375 degrees F. Grease 22 (1/2-cup) muffin cups or lightly coat with non-stick spray.

Sift together flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.

With electric mixer beat butter and sugar 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.

Mix in some of dry ingredients, then some juice or cider. Repeat, mixing after each addition until smooth. Fold in raisins. Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake in middle of preheated oven 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes, then turn out onto rack. Serve warm or at room temperature.

Makes about 22 muffins
Adapted from source: Spices of Life by Nina Simonds