Gingerbread Mini Muffins

I hinted to these bad boys yesterday. This was one of those "I saw it on pinterest and was immediately in my kitchen" kind of things. The recipe, coming from a pinch of yum, makes these as mini donuts. (I altered slightly, due to my lack absence of allspice.) Well, with a big sigh I say that I don't own a mini donut pan. And since making these, I have toiled with the thought of getting one. Even making up-in my head-a pro con list as to why or why not.

PRO: I love donuts.
CON: Its money that could be spent on something else used far more often.
PRO: I love mini donuts!
CON: Having a pan of this sort would cause me to want to use it to get my money's worth...thusly consuming far too many donuts.
PRO: They are baked donuts, so so much better than fried.
CON: They are still donuts.

So you see...its really just a toss up. But so far I've held out. Hence these guys became mini muffins instead. And really...still tasted awesome. All the steps were still the same and I, I mean we, got to enjoy a fun treat!

INGREDIENTS:
1 cup flour
3/4 teas baking powder
1/4 teas baking soda
1 teas cinnamon
1 teas ginger
1/2 teas ground cloves
1/4 teas salt
1/2 cup brown sugar, dived
1 egg
1/4 cup applesauce
2 tbls maple syrup
3 tbls milk, divided
4 tbls butter, divided
1/2 cup powdered sugar

*Mix flour, baking powder, baking soda, cinnamon, ginger, cloves, salt and 1/4 cup of the brown sugar. Mix in egg, applesauce, syrup, 1 tbls milk, and 2 tbls of the butter.
*Transfer batter to a ziplock bag and cut the corner off. Pipe into an already (cooking) sprayed pan filling each space 1/2 full.
*Bake at 350 for 7-8 minutes. Immediately remove from pan onto cooling rack.
*In a small saucepan over medium heat, melt 2 tbls butter and 1/4 cup brown sugar. Let boil for 2 minutes then add 1 tbls of milk and bring back to a boil. Add the powdered sugar. If needed thin out with remaining milk.
*Turn down heat to low to keep glaze going. Dip each and let set.
*Enjoy/try not to eat all of them right away.