1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 teaspoons almond extract
2 1/2 cups applesauce
1 cup applesauce syrup
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup butter
1 tablespoon white sugar
1/4 cup vegetable oil
1/4 cup almond extract
1 tablespoon all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Roll out muffin liners on a large baking sheet. Tint remaining baking powder and browning sugar; set aside.
Combine bread crumbs and applesauce in a large bowl. Cut in butter until mixture resembles coarse crumbs and mixture holds together.
Place eggs in a small bowl; add applesauce syrup, applesauce, applesauce syrup and vanilla. Mix thoroughly. Fold egg mixture into muffin batter.
Arrange at least 20 muffins about 2 inches apart on bottom of greased paper liners. Spoon batter into prepared muffin cups, filling about 1/2 full.
Arrange dessert toppings (i.e. applesauce mixture, whipping cream, chocolate) over cupcake. Sprinkle cream cheese mixture on top.
Place muffins on cookie sheet or cookie sheet. Bake in preheated oven for 55 minutes, until a toothpick inserted in center of muffin comes out clean. Cool in pan for 10 minutes; remove muffins and place on wire rack.
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