1 c. butter, softened
2 c. sugar
2 eggs
2 c. applesauce
4 c. flour
2 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
2 tsp. ground allspice
1/2 tsp. ground cloves
1 c. chopped pecans
Powdered sugar

Cream butter and sugar. Add eggs, one at a time, beating after each. Add applesauce; mix well. Combine flour and next 5 ingredients. Add to creamed mixture; mix well. Stir in pecans.

Fill greased miniature muffin pans (1 3/4 inch) about 3/4 full. Bake at 350 degrees for 14 minutes or until done. Remove immediately from pans and put on cooling rack. Sprinkle with powdered sugar. Yield 7 dozen. Batter will keep in refrigerator for 2 weeks.