Applesauce Spice Muffins

Gracie and I made these this last fall, she was 3 years old.  We had so much fun here in Nana's kitchen baking these muffins.  Gracie really enjoys helping in the kitchen.

INGREDIENTS

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

8 ounces (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 1/2 cups packed light-brown sugar

4 large eggs

1 1/2 cups store-bought applesauce

1 cup toasted pecans, chopped

1 package (8 ounces) cream cheese, room temperature

We added just a little bit of ground allspice also.

DIRECTIONS

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.

Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.

Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.

Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.

COOK'S NOTE

Muffins can be refrigerated in airtight containers up to 2 days.