Preheat oven to 400 degrees F (205 degrees C) and line mini-muffin tins with liners.
In a small mixing bowl, whisk together the All-Purpose Flour (1 2/3 cup), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon), and Salt (1/2 teaspoon).
In a large bowl, beat the Butter (1/2 cup) and Granulated Sugar (1/2 cup) on medium-high speed until it is light and fluffy (about 3 minutes). Add the Large Egg (2), one at a time, and beat until well combined.
Add Unsweetened Apple Sauce (3/4 cup), Pure Vanilla Extract (1 teaspoon), Ground Cinnamon (1 teaspoon), and Ground Nutmeg (1/4 teaspoon), and beat just until blended.
Add half of the flour mixture at a time to your wet ingredients, whisking or stirring by hand, just until combined; repeat with remaining half of the flour mixture. Be gentle and DON’T OVERMIX your batter!
Using a 1 1/2 tablespoon scoop, place batter in muffin liners. This is the easiest way to ensure that each of your mini-muffins will be the same size and bake evenly.
Bake for 10-12 minutes or until the tops are just starting to turn golden and the top springs back when you touch it lightly with your finger.
Remove from oven and allow to cool for 5 minutes.
In a separate bowl, stir together the Ground Cinnamon (1/2 teaspoon) and Granulated Sugar (1/2 cup) until well combined. Dip each mini-muffin upside down into the Butter (4 tablespoon), coating the top evenly. Immediately dip and roll in the cinnamon sugar mixture.
Serve these babies warm!