|Bet you can't eat just one!|
The origin of the original recipe is unknown, I tore it from a magazine long ago. Over the years I've made changes here and there until it had that perfect combo of spice and moist richness. It's a holiday staple in our house and a family favorite. This is my first time sharing it...with anyone!
Rebecca's Pumpkin Spice Muffins
Preheat oven to 375 degrees. Grease a 12 count muffin pan with very soft butter using the butter wrapper or parchment paper.
In a medium bowl combine and set aside:
3 1/2 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp ground cloves
In a large bowl, beat until creamy:
1 stick unsalted butter-softened
2 cups sugar
1 C. applesauce
1 C. canned pumpkin
2/3 C. apple cider*
Begin mixing in dry ingredients, alternating with the apple cider*. Stir in nuts and raisins last.
Add 1 1/2 C. golden raisins (regular can be substituted)
Add 1/2 cup chopped pecans (if you're a nut lover)
Bake 18-20 minutes.
Skip the nuts & raisins and top with your favorite cream cheese icing and turn it into a cupcake! Or mix softened butter with a bit of maple syrup and spread on warm muffins. Serve with hot cider for the perfect treat sitting by a roaring fire!