Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.

in a medium bowl, whisk together:

1 3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

In a large bowl, mix:

1/2 cup applesauce

1/2 cup pumpkin puree

1/2 cup molasses

1/4 cup maple syrup

1/4 cup milk

1 large egg

1 tsp vanilla extract

Whisk until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this ensures tender muffins.

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

In a small bowl, mix 2 tbsp sugar and 1/2 tsp cinnamon. Sprinkle evenly over the muffin batter.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!