Preheat your oven to 350. Line a standard muffin tin with muffin liners.
In a large bowl, combine applesauce with eggs and oil. Whisk to combine. Add the brown sugar and whisk again.
Sprinkle the spices, vanilla extract, and salt over the batter. Whisk to combine. Sprinkle the baking powder and baking soda then whisk again.
Add the flour to your batter and fold it in gently. Don't over mix! Once there's no flour streaks remaining, you're good to go.
Scoop the batter into the muffin liners, filling them about ⅔ of the way. I used an ice cream scoop for this and it worked perfectly!
Grab your crumble topping and sprinkle on the batter. It will look like a lot but forge ahead. Press the topping gently into the batter. This ensures it doesn't spread to the sides of the muffin top when baking.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let cool in the pan for about ten minutes before removing.
Serve warm with salted butter! Or let cool completely and store in an airtight container for up to 4 days.