|Pineapple Applesauce Pumpkin Muffins|
I have begun to enlist the help of the shorter members of the family in the baking detail. My Middle One and I made No Bake 'Ems - candylike cookies with oats, peanut butter, cocoa, butter, and sugar a couple nights ago. They were gone by the time I packed lunches in the morning. Probably because I usually pack some extras in my kids' lunches for their drooling friends at the lunch table.
I had ulterior motives for including pumpkin in my muffin recipe. I belong to a restaurant supply club. It is like Costco or Sam's but has all supplies needed for operating a restaurant. It is like Disney World to me. I couldn't resist picking up a couple cans of pumpkin while I was there. The only drawback was that the cans were a little large - enough pumpkin for eight 9-inch pies. I needed to come up with some new recipes to use up all that pumpkin.
No Thank You Boy will be getting a baking lesson in Muffin 101 very soon. I can't keep up with his muffin intake.
Pineapple Applesauce Pumpkin Muffins
makes 36 mini muffins - enough for 3 kids
1 1/2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup applesauce
1/4 cup crushed pineapple
3/4 cup canned pumpkin
Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. Set aside.
In a large bowl, combine first 8 ingredients. In a separate bowl, combine oil, applesauce, pineapple, eggs, and pumpkin. Add to dry ingredients and stir just to combine. Spoon a rounded tablespoon into each muffin cup. Bake for 12 - 14 minutes.
Note - the pineapple, applesauce and pumpkin make these muffins very moist!!