Preheat your oven to 400F. Line a 12-cup muffin tin with paper liners or grease the muffin cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Add the wet ingredients to the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a separate bowl mix your ingredients for the crumb topping.
Sprinkle the crumbs over the muffin mixture.
Put the muffins in the oven and bake 5 minutes at 400 degrees. Reduce the temperature to 350 degrees and continue baking for 10-14 minutes, or until the muffins are done.
Let the muffins cool 1-2 minutes in the pan, then transfer to a wire rack to cool completely.
