Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.
Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.
Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.
Muffins can be refrigerated in airtight containers up to 2 days.
I only used 1/2 cup granulated sugar in the muffin part of the recipe. I also subbed brown rice flour for all-purpose flour, neufchatel cheese for cream cheese and only 2/3 cup brown sugar for the frosting. The muffins were still sweet enough. My kids loved them.
These muffins are great! The cream cheese, brown sugar and butter frosting is the best, ever! Whenever I make these I always have someone ask for the recipe. These are my fall favorites!
muffins apple
Why does the recipe specify store-bought applesauce?
These are excellent. The perfect Autumn treat, with all of the seasons flavors...cinnamon, nutmeg and cloves. And the icing is great I had enough to ice a snack cake as well.
can you change the recipe for a diabetic?
Nutritional info, please?