The Yums: Autumn Abundance Muffins!

I'm still in baking mode. Blame it on Fall. This here is my own silly experiment. A first (of hopefully many) original muffin recipe(s).

Autumn Abundance Muffins:

2 Cups unbleached all purpose flour
1 Cup whole wheat flour
2 tsp. baking soda
1/2 tsp. baking powder
3 tsp. pumpkin pie spice*
1 tsp. salt
1 stick of salted butter (8 TBsp.)
1 Cup raw/turbinado sugar
1 Cup light brown sugar
4 eggs
1 Cup applesauce
1 Cup pumpkin
1 tsp. vanilla
2/3 Cup orange-pinapple juice
3/4 Cup golden raisins
3/4 Cup craisins
3/4 Cup walnuts

*1 tsp. pumpkin pie spice is: 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. cloves, 1/8 tsp. nutmeg.

Cover raisins and craisins with boiling water and set aside for 10 minutes. Mix all dry ingredients together. Mix all wet ingredients together. Drain raisins/craisins and fold into mixture along with walnuts. Grease muffin tins (I use butter) and fill with mixture. Bake at 350 degrees. 24 mini muffins bake for 18 minutes. 12 regular muffins bake for about 30 minutes. Freeze extras. So far they do thaw well (and I think they taste better after being frozen - Of course it is hard to beat hot out of the oven with butter and a tad bit of honey). This mixture is fluffy and rises well. Dense/hearty muffins. Could do with less sugar, but are tasty as is if you like a sweet treat. Tastes like Autumn! If you try this recipe out, please let me know what you think (or if you make any changes). I think that some chopped candied ginger added in at just after the walnuts might just perfect this muffin. Enjoy!

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