Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Set aside,

For the crumb topping: In a medium bowl, whisk together flour, brown sugar, cinnamon and salt. Stir in the meted butter with a fork. Mix until crumbly. Put bowl in refrigerator while you make the muffin batter.

Muffins: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cardamon and nutmeg. Set aside.

In the bowl of a stand mixer, cream butter and sugars on medium-high speed until light and fluffy. Add eggs, one at a time until well combined, scraping down the bowl as necessary.

Reduce speed to low. Add applesauce then flour mixture, mixing just until combined. Do not over mix.

Divide batter evenly into muffin cups, filling 3/4 full. Remove crumb topping from frige and fluff with a fork. Sprinkle some crumbs on top of each muffin. Bake for approximately 20 minutes or until tester comes out clean when inserted in middle of muffin.

Remove from oven and let cool on wire rack.

While muffins are cooling, in a small bowl, whisk together ingredients for vanilla glaze adding additional milk if needed for drizzling consistency.

When muffins are cool, drizzle with vanilla glaze.