Yield: 7 dozen.
1 cup butter, at room temperature
2 cups sugar
2 eggs “large” size, at room temperature
2 cups applesauce
4 cups all-purpose flour
2 tsps. baking powder
1 tsp. salt
1 Tb. gd. cinnamon
2 tsps. gd. allspice
½ tsp. gd. cloves
1 cup chopped pecans, optional
Heat oven to 350 degrees.
Cream butter; gradually add 2 cups sugar, beating well at med. speed of mixer. Add eggs, one at a time, beating after each addition, only enough to combine. Add applesauce, mixing just to combine.
Combine flour and next 5 ingredients; add to creamed mixture, mixing by hand. Stir in nuts, if using.
Either spray muffin pans with Pam or line with mini muffins liners. Fill mini muffin tins ¾ full.
Bake in heated oven about 14 minutes, check for doneness at about 11 minutes. Transfer pans
to cooling racks. Sprinkle with powdered sugar when cool if desired.
Note: Batter will keep in the refrigerator for 2 weeks.