Thanksgiving Potluck: Pumpkin Applesauce Muffins
Baking time for 24 Muffins: 20 Minutes
It's become a tradition -- or at least a habit -- for Food Safety News to host virtual potlucks
on holidays as a way to share our favorite recipes and love of food,
and also to take a little break from writing about the potential risks
in what we eat.
Just like last year, in addition to the turkey, our virtual Thanksgiving 2011 potluck includes a choice of two soup starters - Gretchen's Thai Butternut Squash soup and Andy's Gorgonzola and Celery Soup. Helena has contributed homemade herb chard stuffing., Dan is offering pumpkin applesauce muffins, Alli is bringing herb-roasted winter veggies, Suzanne has made apple-blackberry pies and Cookson has suggested coconut-milk pumpkin pie.
Thank you for reading Food Safety News. Have a happy and food-safe Thanksgiving.
Dan's Pumpkin Applesauce Muffins
Ingredients:
- 2/3 cup solid vegetable shortening
- 2 and 2/3 cups of sugar
- 4 eggs
- 1 cup applesauce, any style
- 1 cup canned mashed pumpkin
- 2/3 cup of apple juice
- 3 and 1/3 cups of all-purpose flour
- 2 teaspoons of baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons salt
- ½ teaspoon mace
- 1 cup finely chopped walnuts
Instructions:
- Preheat oven to 350 degrees.
- Grease the cups of muffin tins.
- Cream together the shortening and sugar.
- Add eggs, one at a time.
- Stir in applesauce and pumpkin until well-mixed.
- Add apple juice, flour, baking soda and baking powder.
- Mix until just smooth, then add salt, nutmeg, cinnamon and mace.
- Stir in walnuts, then pour into prepared muffin tins.
- Bake for 20 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven, let cool, and enjoy!
© Food Safety News
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