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5 from 3 votes

Pumpkin Applesauce Muffins with Pumpkin Seed Streusel

Pumpkin Applesauce Muffins with Pumpkin Seed Streusel Recipe Type : Muffin Author: Susan Pridmore
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 24 medium muffins
Author: Susan Pridmore

Ingredients

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon kosher salt 1/8 teaspoon salt
  • 3 tablespoons rolled oats
  • 1 tablespoon salted pumpkin seeds
  • 4 tablespoons unsalted cold butter cut into small cubes

Muffins

  • 3 1/3 cups 15 ounces all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon nutmeg
  • 2 teaspoons kosher salt or 1 teaspoon salt
  • 8 tablespoons unsalted butter softened
  • 2 cups sugar
  • 4 large eggs
  • 1 cup applesauce
  • 1 cup canned pumpkin puree not pie filling
  • 1 teaspoon vanilla extract
  • 2/3 cup apple or orange juice I used orange juice
  • 1 1/2 cups golden raisins

Instructions

Streusel Topping

  • To make the streusel, add the flour, sugar, and salt to the bowl of a mini food processor and whirl around a few times using the pulse function.
  • Add the oats, pumpkin seeds, and butter. Pulse until you have coarse crumbs about one-half the size of peas. Set aside.

Muffins

  • Preheat the oven to 375˚F and fill the cavities of two regular sized muffin tins with cupcake liners.
  • Whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a medium bowl and set aside.
  • Using a stand mixer fitted with the whisk attachment, beat the butter and sugar until creamy, about 3 - 4 minutes.
  • Add the eggs, one at a time, allowing each egg to be completely absorbed before adding the next. Add the applesauce, pumpkin, and vanilla, and beat until blended.
  • Remove the bowl from the mixer, and fold in one-half of the dry ingredients using a spatula. Add the juice and mix. Add the second half of the dry ingredients and fold in until smooth. Be careful not to over mix - there might be some lumps, but try to minimize.
  • Fold in the raisins.
  • Fill each muffin cup about 2/3 full, and divide the streusel between the muffins. Bake on the center rack for 25 - 30 minutes, depending on the size of the cupcakes, until a toothpick comes out clean.
  • Serve warm or at room temperature.