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Saturday, November 25, 2006

Nutty Pumpkin Applesauce Muffins

Submitted by Shrug

Nutty Pumpkin Applesauce Muffins

Makes approx. 24 muffins

These muffins have such a lovely autumn flavor, and make the whole house smell like home.

This is one of the easiest recipes I've ever come up with. Plus, it's a relatively low-fat recipe for those of us trying to decrease our girth. For baked goods, in many cases, you can easily substitute applesauce for vegetable oil. (Once again, take care when substituting that you aren't losing anything fundamental in the switch.) Or you can use a combination of the two. The first time I made this recipe, I was nearly out of both applesauce and oil, so I used ¼ cup of each, and they turned out lovely. I have also made this using entirely oil, and entirely applesauce. All the variations are tasty, but our favorites have been made with the applesauce. (For a more low-fat recipe, use the paper cups and substitute raisins in place of the walnuts.)

Also, this recipe is easy enough to use for teaching your children how to bake. They'll not only have lots of fun, but also a yummy treat to show for their work.


  1. 2 eggs
  2. 1 ½ cup white sugar
  3. 1 cup pumpkin puree
  4. ½ cup applesauce (or ½ c vegetable oil)
  5. 1 2/3 cup all-purpose flour
  6. 1 teaspoon ground cinnamon
  7. ¼ teaspoon ground cloves
  8. 1 teaspoon baking soda
  9. ½ teaspoon baking powder
  10. ½ teaspoon salt
  11. ¾ cup chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat eggs until white and yolk are well mixed, and slightly bubbly.
  3. Mix in sugar, pumpkin and applesauce.
  4. In a separate bowl, combine flour, baking soda, baking powder, salt, cloves and cinnamon.
  5. Stir dry mixture into wet mixture until well combined.
  6. Stir in walnuts.
  7. Fill greased or paper-lined muffin cups 1/2-3/4 full.
  8. Bake for 20-25 minutes or until toothpick inserted into center of one of the center muffins comes out clean.
  9. (If using greased cups, allow muffins to cool for 5-10 minutes in pan before turning out onto wire rack for remainder of cooling. If using paper cups, muffins can be removed immediately.)

What I happen to love about this recipe is that it is "parve". So it can be eaten with meat or dariy meals. This is easy, but despite Shrug's claim can be a bit daunting for the beginner. I know I am really flipped out when I have to bake anything! Cooking, frying, roasts are all great for me. For some reason making anything from Muffins to cakes scares me. I get wound up and tense. So, I am going to give this two stars because of the baking involved and pumpkin puree. But here if you just follow the instructions you will have great tasting muffins!

Posted On: Help! I Have A Fire In My Kitchen
Help! I Have A Fire In My Kitchen

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2 Fire Comments - Click To Post A Comment:

B.E. Sanderson said...

You can use store bought canned pumpkin puree. I started making my own last year because I couldn't bear paying for a pumpkin for Halloween and then just throwing it away. A 20-lb pumpkin should yield approximately 10 quarts of puree.

If you're of a mind to make your own, take a pumpkin, clean out the seeds and pulp. Cut the pumpkin into manageable sized pieces. Place them in a 9 x 13" baking dish with just enough water to fill the pan about 1/4-1/2" inch high. Bake at 350 degrees F for about an hour, or until a fork easily pokes into the meat of the pumpkin. Remove from the oven and allow to cool to room temperature. Scoop meat off the rind. Puree using a blender of a food processor. The puree can be kept in the refridgerator for about a week or it can be frozen until you need it. It helps if you pre-measure it (into 1-2 cup portions) before you freeze it.

B.E. Sanderson said...

Arrgghh, typos.

For clarity's sake, the above sentence should read "Puree using a blender OR a food processor."

Sorry about that.