Yay! It’s Fall Favorite time! Today is exciting because first it’s a recipe that doesn’t have pumpkin in it AND I have the super fun Tottums (Stephanie Totty) from The Froggy & The Mouse.
She really is a riot to hang out with and I know this because we spent some time together while at BlogHer this past summer. At home she spends her time wrangling two cute little boys, writing her tell it like it is blog, and working outside the home at a pretty cool job.
Of course you can find her hanging out at all the usual spaces & places online like Facebook, Twitter, Pinterest, and Instagram. Go ahead… stalk her… she likes it.
I woke up this morning and seriously considered turning on our heat – it got down into the low 40s last night here in the DFW area. It’s Fall, y’all. Therefore, it’s definitely time to break out the mini cinnamon applesauce muffins. NOM.
Mini Cinnamon Applesauce Muffins
1 cup of butter, softened
2 cups of sugar
2 cups of applesauce
4 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tbs ground cinnamon
2 tsp ground allspice
1/2 tsp ground cloves
1 cup chopped walnuts
Preheat oven to 350*
Grease mini-muffin pans.
Cream butter, gradually add 2 cups of sugar – beating well at medium speed
Add eggs, one at a time.
Add applesauce, mixing well.
Combine flour, baking soda, salt, cinnamon, allspice, cloves & nuts – add to creamed mixture, mixing well.
Fill muffin pans about 3/4 full.
Bake at 350* for 14 minutes.
Transfer to wire racks to cool.
It’s easiest if you have at least 2 muffin pans, although when I make it, I usually tend to have three and a half pans worth of mix. Enjoy your muffins, and don’t say I didn’t warn you about them being addictive!