• Preheat the oven to 375°F. Grease 12 muffin cups with melted butter (approximately 2 Tbsp, melted).
• Prepare the crumb topping. Mix all of the ingredients except the nuts in a food processor and process until the mixture sticks together in clumps. Add the nuts and process just enough to combine ingredient and leave large pieces of walnuts.
• Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl and set aside.
• In a large mixing bowl, beat butter and sugars until well combined, about 2 to 3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until blended.
• Add dry ingredients and add alternately with the apple juice, beginning and ending with the dry mixture. mix until smooth. Fold in the Craisins.
• Spoon batter into prepared muffin cups, filling each cup two-thirds full. Scatter the crumb topping generously on top of the muffin batter.
• Bake on the center oven rack until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes. Remove from oven and allow muffins to cool in the pans several minutes before turning out onto a rack. Serve muffins warm or at room temperature.

To Make the Maple Apple Butter Spread:

• Combine both ingredients until smooth, refrigerate to set.