Applesauce Muffins



2 cups unbleached flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

pinch salt

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon alspice

1/8 teaspoon ground cloves

1 cup coconut oil or other vegetable oil

1 cup sugar

4 eggs

11/2 cups applesauce (preferably homemade)

1 teaspoon Rain’s Choice pure Vanilla Extract

1 cup toasted pecans, chopped


6 ounces cream cheese

6 ounces butter

approximately 2/3 cup powdered sugar

1 teaspoon Rain’s Choice pure Vanilla Extract


Preheat oven to 350 degrees.

Line muffin tins with papers

Sift dry ingredients into a medium bowl and set aside.

Blend oil, turbinado sugar until smooth. Add eggs, one at a time. On low speed mix in applesauce and then flour mixture. Stir in nuts by hand.

Fill up muffin tins and bake 18 – 20 minutes. Cool on wire rack.

Mix cream cheese, butter and sugar. Adjust sugar to taste. Add vanilla extract. Spread on muffins when they are cool.