We love these muffins. The applesauce and spices remind me of Fall, and the whole wheat flour gives them a hearty crumb. I like these muffins best cold, so I store them in the fridge (instead of on the counter like most of my muffins). These also freeze beautifully to have on hand for a quick snack, breakfast, or healthy dessert option.

-1 cup whole wheat flour
-1 cup all-purpose flour
-2 teaspoons ground cinnamon
-1 teaspoon baking soda
-3/4 teaspoon salt
-1/2 teaspoon ground nutmeg
-1/8 teaspoon ground cloves
-1/2 cup butter
-1 cup granulated sugar
-1/2 cup brown sugar
-4 eggs
-1 1/2 cups applesauce

In a medium bowl, combine flour, cinnamon, baking soda, salt, nutmeg, and cloves. Stir together with a wire whisk until well mixed, then set aside.

Combine butter, granulated sugar and 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.

Pour batter into 18 greased or lined muffin cups, filling them 2/3 of the way full. Bake at 350 for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving.