In a small bowl, whisk together 1 ½ cups of oat flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, and a pinch each of nutmeg, allspice, and cloves.

In a large mixing bowl, cream together ½ cup of melted butter and ¾ cup of brown sugar until light and fluffy, about 2-3 minutes. Stir in 1 cup of applesauce, 1 cup of apple cider, and 1 teaspoon of vanilla extract until incorporated. Beat in 2 large eggs.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Preheat your oven to 350°F (175°C) and prepare a muffin pan with cupcake liners, lightly spraying them with non-stick spray.

Fill the liners about ¾ full with batter and bake for 18-22 minutes, or until a toothpick comes out clean.

For the frosting, blend ½ cup of softened butter, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 2 cups of powdered sugar. Adjust consistency with apple cider or water.

Once cooled, frost the cupcakes with the spiced buttercream and top with fall-colored sprinkles or a dusting of cinnamon sugar.