Combine flour, baking soda, baking powder, spices and salt in a bowl until well-mixed. Set aside. In a separate bowl, beat the eggs, vanilla and oil with the sugar and applesauce. Gradually add the flour mixture and stir well. Blend in the milk and mix in the crushed pineapple, carrots and nuts.
Spray muffin pan with baking spray or use cupcake liners and fill ¾ full of batter, using a cookie scoop.
Bake for approximately 20 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes and pipe of spread frosting on each muffin.
Freeze: When completely cool, put muffins on a cookie sheet and flash freeze for a few hours. Put frozen muffins in a container or baggie. If using the frosting, mix and serve after the muffins have been defrosted.
FROSTING - 1 8-ounce package light cream cheese, softened, 5 tablespoons butter, softened, 1 teaspoon vanilla extract, 1 ½ cup confectioner’s sugar. Beat the ingredients until smooth, about 5 minutes.