• Preheat oven to 350-degrees F. Prepare muffin tin by spraying cups with cooking spray. Set aside.
• In a small sauce pot, melt butter over medium heat. Cook, stirring frequently until sediments are golden brown and butter smells nutty. Remove immediately from heat and allow to cool.
• In a baking pan, scatter pecans in a single layer. Bake for 10 minutes until toasted and fragrant. Cool, then chop into small pieces. Set aside.

For the Streusel:

• In a small bowl, whisk together the flour, salt and cinnamon. Pour melted butter over flour mixture; stir until well mixed and crumbly. Set aside.

For the Muffins:

• Increase oven temperature to 375-degrees F.
• In a large mixing bowl, sift together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Whisk thoroughly. Add dark brown sugar and white sugar to flour mixture. Whisk together until well blended.
• In a small mixing bowl, whisk together cooled butter (okay to use if still warm, but not hot), milk, egg, applesauce and vanilla. Add to flour mixture and stir, by hand, just until combined. Do not over mix. Add pecans and stir lightly to distribute in batter.
• Fill muffin cups 3/4 full. Sprinkle with streusel. Bake for 15-20 minutes, just until a toothpick inserted in center of muffins comes out clean. Do not over-bake. Remove from oven and allow muffins to cool in pan. Store in an airtight container for up to three days.