I took a pumpkin donut recipe and from it made applesauce muffins. They are dense, moist, and fluffy, more like a coffeecake than a donut. Very good, not too sweet, kind of heavy, in a healthy-seeming way. If you use sweetened applesauce in the mix you will get a sweeter batter, but I like to keep the muffin itself only slightly sweet and then dust them in cinnamon-sugar, or ice them with powdered sugar icing.
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 2 tsp Penzey's Baking Spice (or, 1 tsp cinnamon; 1/2 tsp each nutmeg & allspice)
- 1/3 cup butter, melted but not hot
- 1/2 cup brown sugar
- pinch salt, if necessary
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 3/4 cup applesauce (I pureed some granny smiths I had in the fridge & added a dash of lemon juice)
- 1/4 cup milk
- 1/4 cup sour cream
Preheat the oven to 350 degrees.
Stir together dry ingredients, sugar & spices.
In a separate bowl, stir together the wet ingredients, then add all at once to the flour. Stir together by hand until combined; batter will be slightly wet and not quite smooth. Pour into standard-size muffin tins (I got a neat 12 out of this recipe; the batter doesn't rise a lot so don't worry about over-filling the tins.)
Bake 12-15 minutes or until they pass the chopstick insertion test. There is a LOT of moisture in these so they are still kind of squidgy in the middle even after they are done. Let cool in pan 5 minutes, then turn out onto cookie sheet if you intend to glaze/ice them.
I brushed on some melted butter and dusted them with cinnamon-sugar.