If you’re craving something sweet, homemade and pumpkin but don’t want to wait until Thanksgiving break for your family’s homemade pumpkin pie, we at the Clog suggest pumpkin-applesauce muffins! These are so much simpler to make than pie — there’s no crust required! Also as a bonus, they have a distinctive, delicious fruity taste. Practice making these now and then bake them again to impress your family during break. These muffins are so good, you can maybe even consider giving a few to your GSIs and professors for them to snack on while they grade your midterm essay questions.
What you’ll need:
Muffin tin
2 mixing bowls
Wooden spoon
Muffin cup liners
Measuring cups
1 3/4 cups flour
1/4 cup canola oil
1/2 cup applesauce
1/3 cup buttermilk
1 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup coconut oil
2 eggs
1 canned pumpkin
1/4 cup milk, your choice (we used vanilla coconut milk)
What you’ll do:
- Preheat oven to 400 degrees and line muffin tins
- Combine all of the dry ingredients in one bowl: flour, baking soda, salt and pumpkin pie spice
- Combine all of the wet ingredients into one bowl: brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk and beaten eggs until blended
- Mix the wet and dry ingredients together
- Pour mixture into muffin cups so each is 3/4 full
- Bake for 20 minutes
- Enjoy!
Contact Martha Morrissey at [email protected].