Olive oil cooking spray 2 cups plus 3 tbsp white-whole wheat flour, divided 2/3 cup plus 3 tbsp organic evaporated cane juice, divided 1/4 cup raw unsalted pecans, finely chopped 2 tsp ground cinnamon, divided 1/2 tsp plus 1/8 tsp sea salt 1/4 tsp plus 1/8 tsp ground nutmeg 2 tbsp organic unsalted butter, melted 2 tsp baking powder 1/2 tsp baking soda 1 6.5oz apple (such as Golden Delicios or Gala), peeled and chopped into 1/4-inch chunks (1 1/2 cups) 1 large egg 1 cup reduced-fat buttermilk 1 cup unsweetened applesauce 3 tbsp safflower oil

Preheat oven to 375. Line a 12-count muffin tin with paper liners and mist surface of thin around liners with cooking spray.
Prepare topping: In a small bowl, combine 3 tbsp flour, 3 tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp salt and 1/8 tsp nutmeg. Drizzle with butter and stir with a fork until moistened. Set aside.
In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp nutmeg, baking powder and baking soda. Stir in apple. In a medium bowl, whisk egg; add buttermilk, applesauce and oil and whisk until combined. Add liquid mixture to flour mixture and stir until just moistened.
Divide batter among muffin cups, filling almost to top. With your fingers, crumble topping over muffin batter, dividing evenly. Bake until edges are lightly browned and a toothpick comes out clean when inserted in center, 20 to 25 minutes. Cool in pan for 3 minutes, then transfer to a wire rack. (TIP: These muffins are best served warm.)