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
1–1/2 cups applesauce (preferably homemade)
1 teaspoon Rain’s Choice pure Vanilla Extract
1 cup toasted pecans, chopped
Topping
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.
Find it online: https://vanillaqueen.com/applesauce-muffin-recipe/