Wednesday, October 8, 2014

Applesauce Mini Muffins

My desire to nest, waiting on the baby to make his debut and fall baking season all coincided nicely and resulted in this batch of applesauce muffins. Pumpkin is usually my go-to ingredient this time of year, but I decided to get all crazy and go with apples instead. This recipe is simple and quick, and it's one of those that doubles as breakfast and dessert. You can forgo the cream cheese glaze if you like, but what fun is that?

Applesauce Mini Muffins with Cream Cheese Glaze
Recipes adapted from Taste of Home and Recipe Girl

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1 cup chopped pecans, optional

In a bowl, cream together butter and sugar. Add eggs and vanilla and mix well. Stir in applesauce. Combine the flour, baking soda, salt and spices, and stir into creamed mixture. Fold in nuts. Fill greased or paper-lined mini muffin pan three-fourths full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 60 mini muffins.

Cream Cheese Glaze
4 ounces cream cheese, at room temperature
1 1/2 tablespoons butter, at room temperature
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted

Whisk together the cream cheese and butter until smooth. Whisk in milk and vanilla. Whisk in powdered sugar. Add more milk, as needed, to create a thick but pourable consistency. Dip the tops of the muffins in the frosting and serve.

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