Pumpkin Cupcakes with PB Frosting

Muffins:
1 cup mashed pumpkin
1/2 cup canola oil
1/2 cup honey
2 eggs
1 3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup water
1/2 cup chopped pecans or walnuts

Preheat oven to 350º. Beat oil and honey together; add eggs. Mix well. Combine dry ingredients. Alternate adding dry ingredients and water to honey mixture. Mix in pumpkin and nuts. Bake about 20 to 25 minutes. Ice with peanut butter frosting.

PB Frosting
1/2 cup smooth or crunchy peanut butter
5 T. butter
2 T. honey
1-3 T. milk

Beat butters and honey. Add milk gradually, as needed to make frosting easy to spread.

Microwave Applesauce

4 apples, peeled and cored, and cut into small chunks
1/4 cup sugar (omit the sugar if you're making it as baby food)
1 T. fresh lemon juice
1/4 tsp. cinnamon
A dash of coarse salt

In a microwave-safe dish, combine apples, sugar, lemon juice, cinnamon, and salt. Cover dish and microwave for about 10 to 15 minutes. Sir at the halfway point. When cooking time is complete, the apples should be very tender. Mash apples. Serve warm or cover and refrigerate. Store covered in the refrigerator for up to a week. Makes close to two cups.