Monday, October 31, 2016

Applesauce Baking

The recipe tells me that it makes about 24 cupcakes. I never could figure out how you could have the batter ready and then hold back some until the first 12 were done. I sure don't have enough cupcake pans to make 24 all at once so I just made a small loaf with the extra batter. Whatever works, eh? The tricky part for me is that I have one pan for small ones and one pan for larger ones. Of course several toothpick pricks tell me when a tray is ready to come out of the oven. I topped them with a  cream cheese icing when they were cold. 
Click on image to view larger

Please don't think these have the texture of cupcakes or cake just because they have icing. The texture is drier and denser and they are heavy and sweet MUFFINS.

Applesauce Muffins

TOTAL TIME: Prep: 10 min. Bake:  about 30 min.

  • 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 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts, optional (YES use these!)
  • Cinnamon-sugar, optional

  • Directions
  • 1. In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture. Fold in nuts.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Sprinkle with cinnamon-sugar if desired. Yield: about 2 dozen.


  1. Thanks for the recipe. They look wonderful.

  2. They look scrumptious!! And I be the kitchen smelled heavenly.

    I made pumpkin raisin muffins. I think I'd prefer the applesauce tho.