Pumpkin Applesauce Muffins

This recipe came thru in an email from Mel's Kitchen Cafe and I was in the mood for muffins...and here we are. Really good and really easy. Done.

She has a good tip that I haven't tried before - if you don't have pumpkin pie spice (or don't want to buy it for the one time a year you're probably going to use it) you can make your own by mixing together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves = 2 teaspoons pumpkin pie spice. Good to know!

Muffins:

• 3 large eggs
• 15 oz. can pure pumpkin (not pumpkin pie filling)
• 1/2 cup canola oil
• 1/2 cup no-sugar added applesauce
• 1 cup sugar
• 2 1/2 cups all purpose flour (or whole wheat flour if you want)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Glaze:

• 1 cup powdered sugar
• 2-4 Tablespoons heavy cream
• 1/2 teaspoon maple extract (note: I don't have maple extract and just used a bit of maple syrup to get the maple flavor. Adjust how much cream you need accordingly). 

Directions:

1. Preheat oven 375'. Line 2 standard muffin tins with paper liners and set aside (24 muffins total). Note: my muffins stuck to the liners, I would grease the muffin tins instead)
2. In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar.
3. In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix)
5. Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 of the way full.
6. Bake for approx 15 minutes until the top of the muffins spring back to the touch and a toothpick inserted in the center of a muffin comes out with just a few crumbs attached.
7. Remove from the tin to a cooling rack to cool completely.
8. For the glaze, whisk together the glaze ingredients, starting with the lesser amount of cream and adding more as needed to make a pourable, but still thick, glaze.
9. Drizzle the glaze over the cooled muffins with a spoon or fork, and serve. 

one year ago: make a wine cork pumpkin

two years ago: pumpkin gingersnap trifle

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