Applesauce Muffins

2 cups flour, unbleached
2 tsp. ground cinnamon
1 tsp. baking soda
¾ tsp. sea salt
½ tsp. ground nutmeg
1/8 tsp. ground cloves
8 oz (2 sticks) butter, softened
1 cup sugar
1½ cups light-brown sugar
4 large eggs
1½ cups applesauce
1 cup pecans, toasted and chopped
1-8 oz pkg cream cheese, room temperature

Preheat oven to 350°F. 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 Tbsp. (1 stick) butter, the granulated sugar, and ½ 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, 18-20 minutes. Let cool completely in tins on a wire rack.

Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 Tbsp. (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.

Makes 18.