Servings: Makes 21 muffins
Ingredients 1 1/2 tablespoons melted butter or cooking spray3 1/3 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon baking powder2 teaspoons ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon freshly grated nutmeg1 teaspoon salt8 tablespoons unsalted butter , softened2 cups sugar4 large eggs1 cup applesauce1 cup canned mashed pumpkin1 teaspoon vanilla extract2/3 cup apple juice or cider or orange juice1 1/2 cups raisins
Preheat oven to 375°F. Grease 12 half-cup muffin cups with melted butter. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt; set aside.
In a large mixing bowl, beat butter and sugar until creamy, 2 to 3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until blended. Add dry ingredients, alternating with the juice, beginning and ending with the dry mixture; mix until smooth. Fold in raisins.
Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake on the center oven rack until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes. Remove from oven and allow muffins to cool in the pans several minutes; turn muffins out onto a rack. Serve muffins warm or at room temperature. Repeat steps 1 through 3 with remaining batter.