Persimmon Applesauce Spice Muffins

For muffins:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 extra-large eggs

1 cup packed dark brown sugar

1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted

1/2 cup unsweetened applesauce

1/2 cup persimmon pulp (from 2 ripe Melissa's Cinnamon Persimmons)*

3/4 cup pecans, coarsely chopped

For topping:

2 tablespoons granulated sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

Preheat oven to 400°F. Grease muffin pan.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, spices, and salt. In a large mixing bowl, whisk together eggs and brown sugar until well combined, then whisk in butter until mixture is creamy. Stir in applesauce and persimmon pulp, then fold in flour mixture until flour is just moistened. Stir in nuts.

Using an ice cream scoop fill muffin pans two thirds full.

Mix together topping ingredients and divide sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. (I made jumbo muffins, with a yield of ten and baked them for 25 minutes.) Cool in pan on a rack 5 minutes, run knife around the edge of each to loosen, and remove muffins from pan to a wire rack to cool slightly.