Apple Streusel Cupcakes

I love apples in the fall so thought I would post a recipe for a cupcake that is pretty low sodium. Each cupcake has about 144 mg of sodium

Streusel Topping:

1/2 cup uncooked oatmeal (quick-cooking or regular)
2 tablespoons firmly packed light brown sugar
2 tablespoons chopped walnuts
1 tablespoon all-purpose flour
1 1/2 teaspoons canola or corn oil
1 1/2 teapsoons water
1/2 teaspoon ground cinnamon

Cupcakes

1 9-ounce box single-layer yellow cake mix
1/2 cup unsweetened applesauce
Whites of 2 large eggs
1/2 teaspoon ground cinnamon
1 medium apple, such as jonathan or McIntosh, peeled and cut into 3/4 inch cubes (about 3/4 cup)

Preheat the oven to 350 degrees. Line a 12-cup muffin pa with paper muffin cups or lightly spray the pan with vegetable oil spray.

In a small bowl, stir together the streusel topping ingredients until crumbly.

In a medium mixing bown, beat the cake mix, applesauce, egg whites, and cinnamon with an electric mixer on medium speed for 3 minutes. Stir in the apples. Fill each muffin cup about 3/4 full with batter. Sprinkle the topping over the batter.

Bake for 20 to 22 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Place on a cooling rack. Enjoy!