First, I have to tell you that these muffins freeze well. I know that because the only way my husband Ted and I could stop eating them was to hide them way in the back of the freezer, out of sight and buried too deeply for an easy grab. I have a soft spot for baked apples and the aroma that permeates the house when I have anything apple in the oven. Even more, I love muffins that can be baked ahead and frozen. We first served these spice muffins for Canadian Thanksgiving weekend, as a perfect bite of sweetness on the dinner buffet table, and again for breakfast the following morning. They would be lovely for afternoon tea, or on the brunch menu, too. If you keep powdered buttermilk in your refrigerator, you can substitute that for fresh buttermilk; buy an apple or two, and pull all of the remaining ingredients from your pantry shelves. The batter comes together quickly, and in less than an hour from start to finish, you can fill your house with the perfume of baking apples. If you have more willpower than we do, the muffins will last for two days in an airtight container on your kitchen counter.