Applesauce muffins with cinnamon cream cheese whipped cream?? Now that is a recipe title that makes you drool!
We just finished eating these muffins for breakfast and they were divine! They are everything an autumn muffin should be. I am so excited to share this recipe with you!
The purpose of making these muffins (or applesauce cupcakes as my toddler calls them) was twofold (not that you need a reason!)
- I promised my toddler I would make her some “applesauce cupcakes” today since we are going to transition her to sleeping in her own bed tonight, so we are going to make today special for her!
- Reason number two is also really fun! I made a new friend this week on Instagram and we decided to do a recipe swap challenge! We both came up with some fall treat recipes and swapped them, making each other’s recipes!
This recipe is my ‘entry’ into the swap that Natasha will make and write about on her site.
If you haven’t heard of Natasha Vukets yet, you need to! She is all about homemaking, slow living, family, and faith, which sounds just like what I am passionate about too. Her blog is absolutely gorgeous, head on over and see her beautiful photos.
I hope this recipe meets all your fall treat wishes, Natasha! 😊
Applesauce Muffins Recipe Notes:
The base recipe for these muffins comes to me from “Tastes Better From Scratch.” I have adapted it to suit my preferences and added this awesome cream cheese whipped cream to top it off.
In my recipe, I call for 1/3 cup of brown sugar. I sometimes like to do 1/2 brown sugar and 1/2 stevia powder to make that 1/3 cup. You can also try using maple or raw honey.
This is a whole wheat flour muffin recipe! I use home-ground organic red wheat flour and it holds together really well because of all the moisture in this recipe. You can also use regular wheat flour just fine!
I also use homemade applesauce when I make this recipe, preferably with some chunks. You can use whatever you have, but make sure it is unsweetened. (Unless you want super sweet muffins!)
Finally, I wanted to mention that this whipped cream topping tastes SO GOOD even if you don’t get it to whip just right. You can totally still use it, even if it ‘melts’! I did mine too quick today and was to anxious to eat them… it still tasted so good.
Normally when I make cream cheese whipped cream I let the cream whip for a while before adding the cream cheese and it turns out PERFECT. I will tell you more about it in the recipe notes!
Applesauce Cinnamon Muffins With Cream Cheese Whipped Cream
- 1/2 Cup Milk (Whole milk is best, but any will do.)
- 1 Large Egg
- 4 Tbsp Melted Butter
- 1/3 Cup Brown Sugar
- 1 1/4 Cup Unsweetened Applesauce (Homemade with chunks is my favorite)
- 1 1/4 Cup Old Fashioned Rolled Oats
- 1 Cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Himalayan Salt
- 3/4 Cup Heavy Cream
- 2 oz Cream Cheese
- 1/8 tsp Almond Extract
- 1 Tbsp Maple Syrup (Real Maple Syrup)
- 1/2 tsp cinnamon
- Preheat Oven to 375°
- Mix together all Muffin ingredients
- Line a muffin pan with paper liners and fill each cup with the mix.
- Bake for 15-20 minutes until starting to turn golden around the edges. The muffins will continue to set while cooling.
- Cool for 10 minutes
Cream Cheese Whipped Cream
- While the muffins are cooling, make the whipped cream.
- First add the cream to a mixing bowl, and mix on high for about 5 minutes, or until you can see the cream thicken.
- Once soft peaks are beginning to form, add the remaining ingredients and continue to mix on high until the whipped cream is rather stiff and holds it's form.