Pumpkin Muffins

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt . In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.

In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.

Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.