3 c. flour
2 ½ t. baking powder
½ t. baking soda 
½ t. salt
2 t. cinnamon
1 t. nutmeg
¼ t. ground cloves
½ t. ginger
¼ t. allspice
1 c. milk, with 1 T. lemon juice
6 T. butter, softened
1/3 c. unsweetened applesauce
½ c. granulated sugar
½ c. brown sugar
2 large eggs
1 c. canned pumpkin
1 t. vanilla extract
Glaze
2 c. powdered sugar
1 t. cinnamon
2 T. maple syrup
3 T. milk (more or less as needed)
Directions:
Preheat oven to 400 degrees F. Spray 18 muffin cups.
In a medium sized bowl, whisk together the flour, spices, baking powder and soda. Set aside. In a 1 c. liquid measuring cup pour 1 T lemon juice, than fill the measuring cup with milk to make 1 cup.
In a large mixing bowl, using an electric mixer on medium speed, combine the butter and sugar until fluffy, about 2 minutes. Then beat in one egg at a time, blending after each. Next blend in the applesauce, pumpkin and vanilla until all are combined. Add the flour mixture in three batches, alternating with the milk in two additions, mixing only until combined each time.
Divide the batter equally into the 18 muffins cups, filling three-quarters or slightly more. (I ended up with 20 muffins). Bake for 15-20 minutes or until a toothpick inserted in the center of each muffin comes out clean. Tip muffins in tin to cool, to avoid steaming moisture.
When muffins are cool they are ready to glaze. Prepare the glaze by whisking together the powdered sugar, cinnamon, maple syrup and 2 T. of the milk. Depending on the consistency, you may need to add more milk. To glaze, dip the muffin into the glaze to evenly coat the top. Lift the muffin out of the gaze and allow any excess glaze to drip off. Allow the glaze to set. Serve and enjoy!
Recipe adapted from Inspired by Charm