The song that won’t go away. The treat that will!

Breads and Muffins / November 18, 2014

You know when a song pops into your mind, a random song, and you CAN’T GET IT OUT OF YOUR HEAD? I mean something profoundly irritating like the Macarena song, or One Hundred Bottles of Beer and you wonder what the heck kind of vibration happened to bring that song to light?

And so it was, in the middle of dinner one night, that I couldn’t STOP THINKING OF “Peter, Peter Pumpkin Eater!”

I’ll show Peter.

In less than 40 minutes ( yes, there were #fabin40 ) I had created these delicious Pumpkin Butter Applesauce Muffins with White Chocolate Chips. A beautiful orange-golden color with the decadent pop of creamy chocolate in every bite, they elicited such a sigh of pleasure that Peter is now singing his tune somewhere else. I highly recommend this remedy.

You’re welcome.

Pumpkin Applesauce Muffins with White Chocolate Chips

Makes 12


2 C self rising flour
1 t salt
1 T baking powder
¼ C brown sugar
¼ C granulated sugar
1 ½ t allspice
3/8 C pumpkin butter
4 ounces apple sauce
1 T oil
½ C plus 2 T milk
1 egg
1/3 C white chocolate chips
Butter for greasing muffin tins


  • Mix all dry ingredients, including the brown sugar, and stir with a whisk or fork to incorporate.
  • In another small bowl, whisk the egg, and then except for the chocolate chips, add all the wet ingredients together. Blend them all WELL. Pour the wet into the dry and with a spoon, mix JUST UNTIL INCORPORATED. Do not over mix or your muffins will be tough.
  • Spoon mixture into buttered muffin tin or in muffin liners, dividing better equally. Bake in a 375 oven for 13-15 minute or until brown. Let cool for 5 minutes in pan, then remove and set on wire rack to finish cooling. No need to refrigerate.

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