Autumn Apple Pecan Spice Cupcakes

Fall is here when you see fresh apples of every type at the market. You can use any combination of your favorite apples in this recipe. The homemade applesauce gives this cupcake a wonderful taste and texture. You can drizzle these muffins with a confectioner's glaze flavored with maple syrup for a nice presentation.




Applesauce: 1 Tablespoon Unsalted Butter 4 Large Golden Delicious Apples, peeled, cored and cut into ½" pieces 1¾ Cups All-purpose Flour 2½ Teaspoons Baking Powder 1 Teaspoon Ground Cinnamon ½ Teaspoon Ground Allspice ½ Teaspoon Ground Cloves ½ Teaspoon Salt ¾ Cup Unsalted Butter, softened 1¼ Cups Sugar 1 Large Egg 1 Teaspoon Vanilla Extract ½ Cup Chopped Pecans ½ Cup Raisins Topping: ½ Cup Pecan Halves, or more if needed 2 Tablespoons Turbinado Sugar

Nutritional information

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1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with baking cups and then coat lightly with cooking spray. 2. MAKE THE APPLESAUCE: Melt 1 tablespoon butter in a large saucepan on medium-low heat. Add the apples and stir to combine with the butter. Slightly cover and simmer on low heat, stirring occasionally for about 15 minutes. Uncover and simmer for another 5 minutes, until all the juices evaporate. Mash the apples with a potato masher in the pan into an applesauce type consistency, leaving a few chunks of apple. Use 1½ cups in the batter. Cool slightly. 3. MAKE THE BATTER: In a large mixing bowl, whisk together the flour, baking soda, spices and salt to combine. 4. With an electric mixer on medium-high speed, beat the ¾ cup butter and 1¼ cups sugar until light and fluffy; about 2-3 minutes. 5. Beat in the egg and vanilla. Scrape down the sides of the bowl. 6. Lower the mixer speed and beat in the half the flour mixture, then all the applesauce mixture, then the remaining flour mixture. 7. Fold in the pecans and raisins until just combined. 8. Fill each muffin cup to the top. Place 3 pecan halves on each muffin and then sprinkle with turbinado sugar. 9. Bake in the center of the oven for 15-20 minutes or until a tester comes out clean. Cool in the pan 15 minutes before removing; then cool completely before storage.