Preheat the oven to 350 degrees and line a 12-cavity muffin tin with aluminum liners.

MAKE THE STREUSEL TOPPING. In a medium-sized bowl, whisk the sugar, flour, cinnamon, almonds and salt until well combined.

Add the melted butter and stir to combine; allow to cool while you prepare the muffin batter.

MAKE THE MUFFINS. In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger and allspice until well combined; set aside.

In a large bowl, whisk the eggs until smooth.

While whisking constantly, add the oil in a slow, steady stream, until emulsified.

Add the brown sugar and whisk to combine.

Add the Spiced Apple Sauce and whisk to combine.

Add the dry ingredients to the wet, and mix until just combined.

Divide the batter evenly into the prepared muffin tin, filling each liner about halfway up.

Place the apple butter into a piping bag fitted and cut a small opening at the end.

Pipe a swirl of apple butter over each muffin, using about 1 ½ to 2 teaspoons per muffin.

Using your hands, break the streusel into chickpea-sized pieces and sprinkle evenly over the muffins.

Bake until set and a toothpick comes out clean when inserted into the center of the muffins, for 16 to 18 minutes.

Let cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.