One of the best parts of late fall is the cozy snacks. While I was searching for something to bake to cure my boredom, I stumbled upon a recipe for applesauce cinnamon muffins.

Before you begin, make sure to preheat the oven to 400 degrees Fahrenheit and place cupcake liners inside the muffin pan. Now it’s baking time.

First, I put one and a three-quarters cups of flour into a mixing bowl. To that same bowl, I added a teaspoon of baking soda, half of a teaspoon of salt and two teaspoons of cinnamon.

Next, I put in my sugars. I mixed in a half cup of brown sugar and a half cup of white cane sugar. Mixing these well will end your work with the dry bowl. After this, you crack two eggs into a separate, smaller bowl. I poured half a cup of canola oil and one teaspoon of vanilla extract into the bowl. Once these ingredients are in, then it’s time to add in the applesauce. I measured out one and one half cups of applesauce straight from the jar and put them in the bowl.

This next ingredient shocked me, but it really complements the applesauce and makes a very rich muffin. I poured in a quarter cup of sour cream, which completed the bowl for wet ingredients. Once both bowls have been filled with all of their ingredients, pour the smaller bowl with the wet ingredients into the bigger bowl with the dry ingredients and mix together. Just be careful not to over-mix.

Finally, I poured the mixture into the cupcake tins. These should have about twenty to twenty five minutes in the oven to get nice, fluffy cinnamon applesauce muffins. When I made these I had to substitute the eggs (since I live in an egg-free household), but I got the same result as in the recipe.