Preheat oven to 425° Fahrenheit (218° Celsius).
Combine your applesauce, white sugar, brown sugar, vegetable oil, milk, vanilla extract, and eggs in a large mixing bowl.
Whisk the flour, baking soda, baking powder, apple pie spice, and salt in a smaller mixing bowl.
Gradually stir in the dry ingredients to the wet ingredients to form a thick batter.
Fold in the chopped pecans and raisins.
Divide the batter in a lightly greased 12-slot muffin tin. Use muffin liners for easier cleanup.
If adding topping, sprinkle the cinnamon sugar over the top of the muffins.
Bake for 8 to 10 minutes until the muffins have risen about 1/4″-1/2″ above the lip of the liner or pan. Do not open the oven.
Reduce heat to 350° Fahrenheit (176° Celsius) and continue to bake for another 10 minutes.
Insert a toothpick. If it comes away clean, your muffins are done! (A few moist crumbs are okay).
Remove pan from the oven and let cool on a wire cooling rack for 1 to 2 minutes.
Transfer the muffins to the wire cooling rack and let cool completely. Do not let them cool in the pan, as the bottoms will become soggy.