1 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pumpkin pie spice
4 tbsp. butter, softened
1/4 c. sugar
1 egg
1 c. applesauce
1 tsp. vanilla
1 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 400 degrees. In a small bowl, combine flour, baking powder, salt and pumpkin pie spice until blended. In medium bowl, beat butter and sugar until creamy. Beat in egg, applesauce and vanilla until well blended. Stir into flour mixture. In small bowl, mix the 1 tablespoon sugar with 1/2 teaspoon ground cinnamon.

Spoon batter into 24 lightly greased miniature muffin pan cups. Sprinkle muffins with the sugar and cinnamon mixture. Bake for about 12 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pan on rack for 5 minutes, then remove from pan and finish cooling in a wire rack.

When completely cool, wrap muffins in plastic wrap or foil and freeze until needed. To serve, simply thaw muffins for 10 minutes at room temperature as you need them.