Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl, whisk together the light brown sugar, the apple sauce, milk of choice, vegetable oil and vanilla.
Add the liquid ingredients to the dry and whisk till just combined. If it starts getting too thick, switch to a spatula to combine.
Using an ice cream scoop, fill the muffin cups almost to the top. Smooth the batter with the back of a spoon or a butter knife.
Sprinkle a little pinch of light brown sugar and cinnamon on top of each muffin. Bake the muffins in the center rack in the oven for 25-28 minutes until they are risen and springy when carefully and gently poked.
Let them cool a few minutes in the tins and then use a small spatula to lift them out of the muffin tins.
Wrap extra muffins in aluminum foil and then put in a zip top bag. Or place muffins in an airtight container on the counter.