Preheat oven to 350 degrees F. Line 18 muffin cavities in muffin tins with baking liners.
In medium bowl, sift together flour, cinnamon, nutmeg, ginger, allspice or ground cloves, baking soda, and salt. If you don't have a sifter, whisk together.
2 ½ cups all purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ⅛ teaspoon allspice or ground cloves, 1 teaspoon baking soda, ½ teaspoon kosher salt
In a separate large mixing bowl, whisk eggs well. Add applesauce, brown sugar, granulated sugar and pumpkin; stir or whisk until combined. 2 large eggs, ½ cup applesauce, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 cup canned pumpkin puree
Add dry ingredients to pumpkin mixture. Stir just until combined. Fold in apples. NOTE: the batter will be thick.
2 cups chopped apple
Made streusel in small bowl by combining brown sugar, white sugar, flour and cinnamon with fork. Add the melted butter and stir with a fork until all the dry ingredients have moistened from the butter (it will look like small pebbles with no dry ingredients).
1 tablespoon light brown sugar, 1 tablespoon granulated sugar, 1 tablespoon all purpose flour, ½ teaspoon ground cinnamon, 1 tablespoon unsalted butter
Evenly divide the muffin batter between the 18 prepared muffin cavities; they will be filled between ¾ full almost to the top. Evenly divide and sprinkle the streusel topping onto the top of the muffins. Bake 20-25 minutes or until toothpick comes out clean when inserted into middle. Cool for 10 minutes in the muffin tin then transfer to a cooling rack to cool completely.