You can skip the oil in this recipe because pumpkin and applesauce provide the moistness.
In a large mixing bowl combine all the muffin ingredients and mix well by hand.
To a small mixing bowl, combine the brown sugar, flour and pumpkin pie spice. Using a pastry blender or two butter knives, cut in the butter until it resembles small crumbs.
I used pumpkin-shaped tins, but you could use regular muffin tins. If you use regular tins, only fill them about 2/3 full. Spray the tins very well with cooking spray.
Spoon about one-half tablespoon of the topping into the bottom of each tin. Fill the pumpkin-shaped tins close to the top.
Bake in a preheated 350 degree oven for 20 minutes. After removing from the oven, immediately invert upside down on a serving tray while hot in order for the topping to release.
Optional--After cooling slightly, you can add the candy corn stem to the center of each muffin.