Applesauce Muffins

I'm preparing for a big catering job on Saturday and am getting so excited by the tastes and smells of fall that are coming out of the kitchen. I hope the party goers will be just as excited!

One of my favorite newly discovered breakfast recipes is Applesauce Muffins. They are the perfect way to start a fall day. I've adapted the original recipe to a veganized, healthier version, replacing white flour with spelt flour, brown sugar with sucanat (stands for sugar cane natural), and eggs with more applesauce.

Applesauce Muffins 
Ingredients 
1/4 C + 2 T canola or grapeseed oil
1/2 C sucanat (or brown sugar)
1 3/4 C unsweetened applesauce
1 tsp vanilla extract
1 1/2 C spelt flour
1/2 C oat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice (nutmeg, cloves, ginger, cinnamon)

Directions 
1. Heat oven to 400 degrees and grease a 12 cup muffin tin, or line it with cupcake liners.
2. Mix the first six ingredients in a large bowl and whisk together until well combined.
3. In a separate bowl, combine all dry ingredients, sift together, and then fold in the wet ingredients. Do not over-mix; stir only until combined.
4. Pour muffin batter into tins (I like to use an ice cream scooper for evenly sized muffins). Bake for 25 minutes. They are done when the tops are firm to the touch and a toothpick inserted in the middle comes out clean.