Juicy Applesauce Muffins with Cinnamon Cream Cheese Frosting
Ingredients:
For the Muffins:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups unsweetened applesauce (all-natural)
2 large eggs, room temperature
1 cup vegetable oil
¾ cup granulated sugar
¾ cup light brown sugar
1 ½ teaspoons vanilla extract
¾ cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
1 cup unsalted butter, softened
8 ounces cream cheese, softened
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
3 ½ cups powdered sugar
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, whisk together applesauce, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not over-mix. If using nuts, gently fold them in.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely on a wire rack.
To prepare the frosting, beat softened butter, cream cheese, cinnamon, and vanilla together until smooth and fluffy. Gradually add powdered sugar, beating until light and creamy.
Frost each completely cooled muffin with the cinnamon cream cheese frosting.
Store in the refrigerator due to the cream cheese content. Cover leftovers and consume within four days.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 410 kcal | Servings: 18 muffins