Double Pumpkin Applesauce Muffins

Pumpkin-Applesauce-Muffins-1-for-webI picked up a new cookbook last week – not that I really needed one. Our local Borders store is closing, and everything has been marked down 70-90%.

I kind of felt like a vulture, rummaging through the shelves looking for a deal, while in the back of my mind I wondered about the jobs of the people who worked there.

I did find something to take home though – The Oprah Magazine Cookbook.  The bright shiny cover and beautifully photographed dishes drew me in, and as I fanned through the pages I knew I had to buy it.

Today I decided to make the Pumpkin Applesauce Muffins, and was happily dumping flour and spices into my butter mixture, when I realized that I had just thrown in the entire can of pumpkin puree – rather than the 1 cup it called for.

I had visions of dense, gooey muffins…not a desirable trait in a muffin. So I panicked and wondered if I should try to double the recipe to salvage it, then realized that this would call for another 4 eggs, 2 cups of sugar and whole stick of butter. At this point, I decided to bite the bullet and just go with it.

I mean, brownies were invented from a botched recipe right?

Well, my decision paid off, since these muffins turned out to be perfectly moist. No soggy dough bricks here. 

So that is how Oprah’s Pumpkin Applesauce muffins turned into my Double Pumpkin Applesauce Muffins. I will write the recipe as written in the cookbook, but if you’re feeling a little adventurous, don’t worry if you decide to use the entire can of pumpkin – in fact, I recommend it. Smile

Pumpkin Applesauce MuffinsPumpkin-Applesauce-Muffins-3-for-web

(recipe from The Oprah Magazine Cookbook)

(prep: 15 min; bake: 20 min; yield 21 full muffins)

1 1/2 tbsp butter, melted
3 1/3 cups all-purpose
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated nutmeg
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
4 large eggs
1 cup unsweetened applesauce
1 cup canned mashed pumpkin (or the whole can like I did!)
1 tsp vanilla extract
2/3 cup apple juice, cider, or orange juice (I used orange juice)
1 1/2 cups raisins (optional)

1. Preheat oven to 375F. Grease 12 half-cup muffin cups with melted butter. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt; set aside.

2. In a large mixing bowl, beat the butter and sugar until cream, 2-3 minutes. Beat in the eggs, applesauce, pumpkin, and vanilla until blended. Add the dry ingredient alternately with the juice, beginning and ending with the dry mixture. Mix until smooth, but don’t over mix. Gently fold in the raisins.

3. Spoon batter into prepared muffin cups, filling each cup all the way. The fuller you make your cup, the higher domed your muffin will be. Bake on center oven rack for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and allow muffins to cool in the pan for several minutes. Turn muffins out onto a cooling rack. Sprinkled with powdered sugar if desired and serve warm or at room temperature. Repeat steps 1 through 3 with any remaining batter. If you don’t have enough batter to fill all 12 cups the second time around, just put a little water in any empty cups. Enjoy!


MrsJenB said...

I love your take on this - I would have probably cried and started all over again. Or, as you brought up, doubled the recipe! I'm glad it worked out!

You just reminded me, too, that I need to stop at the local Borders. I hate feeling like a vulture, too, but a deal is a deal sometimes.

Alina---Explora Cuisine said...

Lovely muffins, I'll make them soon because I was looking for a good recipe for Apple muffins :) Thank you!

So Domesticated said...

Love pumpkin and applesauce... these look delish!

Sandra said...

mmmm..that sound so delicious and your photos are amazing..I am drooling over my lapt:))

Betty @ scrambled hen fruit said...

Lovely muffins! I have quite a few cans of pumpkin in my cupboard, and this sounds like a tasty way to use one of them. I have that book too- there are lots of good recipes in it!

Angela@RecipesFromMyMom said...

I would totally do your double pumpkin. Can't get enough pumpkin.

Anonymous said...

I love when mistakes turn out so well :) These muffins sound delicious! I love pumpkin and would definitely be pleased with the extra!

Mackenzie@The Caramel Cookie said...

So glad your mistake turned out so well. I LOVE pumpkin muffins and these look delicious!

Emily Malloy said...

I neeeeed to eat this right now!

Unknown said...

Pumpkin and applesauce? What an epiphany. I love the sound of this and will take your advice; using the whole can.

Lauren at Keep It Sweet said...

I actually just had a craving for pumpkin muffins! These look like they worked out well with the extra pumpkin!

Dana said...

I bet the addition of extra pumpkin was great! I loev anything pumpkin flavored... more flavor is better in my book!

Muriel Miller said...

Wow these look and sound amazing! Your photo is amazing as always!

Xinmei @ Pudding Pie Lane said...

Noo your borders is closing too? :( Ours closed about a year ago, and now it's a New's a tragedy. Yor muffins, on the other hand, aren't, they look great!

PolaM said...

I should start baking with pumpkin... this sounds like a great first recipe!

BTW I think Boarders is under Chapter 11 and closing down pretty much everywhere...

sara @ CaffeIna said...

I am so glad that you decided to go on with the recipe despite the initial mistake because these muffins look just wonderful! said...

I am perfectly okay with using the entire can!! Delish, indeed!! Your muffins looks godgeous!

chow and chatter said...

great muffins and fun to get a bargain book

Xiaolu @ 6 Bittersweets said...

Pumpkin and applesauce together must make some killer flavorful and moist low-fat muffins :) Love it!

wendyweekendgourmet said...

With all that pumpkin plus applesauce, I'm betting these are so moist and full of flavor! I love to make muffins on the weekend, so saving this one for sure!!

La Cuisine d'Helene said...

Wow lucky you that they turned out so moist. They look yummy.

All That's Left Are The Crumbs said...

I just love pumpkin and think these sound wonderful. I still have a few cans left over from my buying binge last November so I am definitely going to make them when I get home.

Claire Gallam said...

I am so glad I'm not the only person who uses pumpkin all year around! i love the flavor it adds to everything!

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