Preheat the oven to 425ºF. Line a regular sized muffin pan with liners.

Make the crumb topping: In a small mixing bowl combine the flour, brown sugar, cinnamon, and melted butter. Mix together with a fork until crumbly and wet. Set aside.

Make the muffins: In a smaller mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate larger mixing bowl, combine the applesauce, brown sugar, and vegetable oil, whisk together. Add in the eggs, whisk again. Using a spatula, gently mix in the dry ingredients until just combined.

Fill each muffin cup almost to the top. The 12 muffin cups will be full, but that's good! Using your fingers, crumble a generous amount of topping on each muffins.

Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a powdered sugar glaze (powdered sugar + milk) if you'd like!