Happy Wednesday! I hope you are having a super week thus far!
I originally wanted to post today’s recipe around the end of September for the beginning of the school year, but due to my lack of organization am just now getting around to it! (maybe someday I’ll get it together… :^/ )
The reason I wanted to share this recipe then (in September) was because these muffins would be absolutely perfect for school days. It’s so great because you can mix up the batter the night before and then pop them in the oven the next morning, not to mention it makes a lot of batter so you can use it throughout the week! Don’t you love stuff like that??
These mini muffins would have to go down in my book of all time favorite muffins. They are super delicious and due to their size, ridiculously addicting – I mean, I could keep popping these things in my mouth all day!! They are also great for showers/brunches – I’d go to any party that was serving these… you’d never get me away from the food table!
I love the flavors of apple and spice compacted in these tiny muffins – and as crazy as it sounds (don’t laugh) the powdered sugar is what makes the muffins complete. In fact, I don’t think I could eat these without the powdered sugar – and yes it’s true, I use my muffin to scrape extra powdered sugar off the plate
The lowdown: With the fall flavors of apple and spice compacted into these tiny muffins – Applesauce Spice Muffins are perfect for school mornings, school snacks, after school, celebrations, or just because!
- 1 C. 2 sticks butter, softened
- 2 C. granulated sugar
- 2 eggs
- 2 C. applesauce
- 4 C. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. ground cinnamon
- 2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1 C. chopped pecans optional
- powdered sugar for garnish
Preheat oven to 350° f. and grease a miniature muffin pan.
In a large bowl, cream butter, then with the mixer on medium speed, gradually add sugar beating well.
Add eggs one at a time, beating well after each addition.
Add in applesauce, mix well.
In a medium bowl, combine flour and next 5 ingredients.
Add to applesauce mixture and mix well.
Stir in pecans (if using).
Fill muffin pan(s) about three-fourths full.
Bake for 14 minutes or until done.
Let muffins cool slightly before removing from pan.
Once cool enough to handle, place muffins on wire rack (or directly on a serving plate) and dust with powdered sugar.
The original recipe says it yields 7 dozen but one of the last times I made them I got 1 shy of 5 dozen.