Pumpkin Muffin Tops with Cream Cheese Frosting

I found this recipe from Chocolate-Covered Katie. The original recipe used a lot more sugar and oil. I also omit nutmeg or pumpkin pie spice from all of my recipes only because I am allergic to it. I also used a completely different cream cheese frosting using no butter or sugar (it still tastes like the real deal).

Pumpkin Muffin Tops:
1 cup flour (white, wheat, oat, etc)
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice (or a 1/4 teaspoon each of ginger and cloves)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
2 eggs
1 cup canned pumpkin puree
1/4 cup milk of choice
1/4 cup applesauce
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Whisk all dry ingredients together, then add all wet ingredients. Mix until fully combined. Spray muffin pan with oil and fill 1/3 of the way up with mixture (if you want bars, pour mixture into greased 9" x 14" baking dish). Bake for 13-15 minutes. Let cool before frosting them. This recipe makes 18 muffin tops.

Cream Cheese Frosting:
1/2 cup whipped cream cheese
1-2 tablespoons honey (until desired sweetness achieved)
1 teaspoon vanilla extract

Combine ingredients. Add honey until desired sweetness is achieved.