Spice Muffins with Streusel and Bean-Based Batter
Unconventional spice muffins that use pureed baked beans as a moisture and protein base, combined with spice cake mix and applesauce for tender crumb. The cinnamon-brown sugar streusel topping adds textural contrast and warmth. Finished with a simple powdered sugar glaze. This version leverages pantry staples to create surprisingly tender crumb while adding fiber and plant-based protein. Perfect for breakfast, snacks, or bake sales. The bean addition is disguised completely by the spices and applesauce, making these work for those seeking protein-boosted baked goods without obvious texture changes.
Ingredients
- 1 16 oz canned baked beans with honey, pureedrefried beans (canned, rinsed and drained)1:1veganlegumesavory
high conf
- 1 box spice cake mix, dryvanilla cake mix plus 1.5 tsp pumpkin pie spice blend1:1 plus spicesvariationspice
moderate conf
- 3 large eggs
- 1 ¼ cup applesauce
- 3 ½ tablespoons butter, melted
- ½ cup brown sugar, packed
- ½ cup flour, all-purpose
- ½ teaspoon cinnamon, ground
- 1 cup powdered sugar, sifted
- 1 ½ tablespoons milk, whole or 2 percent
Instructions
- 1
Preheat oven to 350 F and line 24 muffin cups with papers.
- 2
Puree baked beans with sauce in food processor until smooth.
- 3
Combine cake mix, 3/4 cup pureed beans, eggs, and applesauce in large bowl, stirring until just mixed.
- 4
In small bowl, mix melted butter, brown sugar, flour, and cinnamon with fork until medium crumbles form.
- 5
Divide batter evenly among muffin cups and top each with streusel mixture.
- 6
Bake 13-15 minutes until toothpick inserted in center comes out clean.
- 7
Cool muffins on wire rack completely.
- 8
Whisk powdered sugar and milk together until smooth, adding milk as needed for drizzling consistency.
- 9
Drizzle glaze over cooled muffins with spoon.
Tips
Do not skip pureeing the beans completely; any visible bean pieces will show in baked muffins and affect texture.
Fill any empty muffin cups halfway with water to ensure even baking and prevent browning on pan sides.
For thinner glaze coverage, use milk incrementally; it sets quickly and becomes harder to apply if too thick.
Good to Know
Store in airtight container at room temperature for 3-4 days. Muffins can be individually wrapped and frozen for up to 3 months; thaw at room temperature before serving.
Prepare muffin batter, streusel, and glaze components separately up to 12 hours ahead. Assemble and bake on day of serving for best texture and glaze appearance.
Serve at room temperature or lightly warmed. Pairs well with coffee, tea, or cold milk for breakfast or afternoon snack.
Common Mistakes
Do not skip pureeing baked beans; leaving lumps creates uneven texture and visible bean pieces.
Do not overbake beyond 15 minutes to avoid dry muffins, as applesauce and pureed beans are already moist.
Do not make glaze too thick; it will not distribute smoothly. Add milk in small increments.
Substitutions
Dairy-Free Swaps
Vegan Options
high conf
General Alternatives
moderate conf
FAQ
Why use canned baked beans in muffins?
Pureed baked beans add moisture, fiber, and plant-based protein while creating tender crumb. The beans are completely disguised by applesauce and spice cake mix flavors, yielding muffins virtually indistinguishable from standard recipes but with added nutrition.
Can I use different varieties of canned beans?
Yes. Country-style baked beans work well (suggested in recipe). Avoid heavily seasoned varieties or those with large visible bean pieces. Refried beans or white beans also work if pureed smooth. Avoid black beans as color will show through.
How long do these muffins keep if frozen?
Individually wrap cooled muffins in plastic wrap, then place in freezer bag or airtight container. They keep for up to 3 months. Thaw at room temperature 30-45 minutes before serving. Glaze remains intact after freezing.