-Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
-Prepare the muffin pans with a healthy dose of cooking spray and set them aside (no muffin liners required).
-In a dry skillet, toast the pecans over low heat until you just start to smell them, stirring occasionally. Set aside to cool while you prepare the batter.
-In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
-Make a well in the center of the dry ingredients and add melted butter, eggs, and milk.
-Blend on medium speed until all the ingredients are blended and incorporated, making sure to scrape down the sides of the bowl.
-Using a spatula or wooden spoon, stir in most of the toasted pecans (reserve some for topping) and all the peeled, diced apples.
-Spoon the batter into the prepared muffin tins making sure that they're at least ¾'s of the way full.
-Bake for approximately 20 minutes in the preheated oven or until a toothpick interested in the center comes out clean.
-Cool the cupcakes in the pan for about 15 minutes and then remove the cupcakes from the pan and allow them to cool completely on a wire rack.
-In the meantime, scout out some twigs with leaves out in nature. *Note - I used weigela twigs that I cut from some bushes in my backyard. I also removed the bottom leaves from the twigs making sure just to leave the top few leaves in order to mimic a long apple stem with leaves. I did do some research to find out if these bushes were poisonous (they're not), but as a precaution, I made sure to wrap the bottom of each stem with plastic wrap. **MAKE SURE YOU DO THIS STEP WITH WHATEVER STEMS YOU USE**
-Once the cupcakes have cooled and you've found and prepared your stems, place the jars of caramel sauce in a low microwave oven to soften the sauce and make it spoonable (this will only take a few seconds).
-Now you're ready to spoon the caramel sauce liberally over each cupcake, making sure to let the sauce drip down the sides of the cupcakes.
-Top each cupcake with the additional toasted pecans you've reserved and insert a prepared stem (plastic side down) into each cupcake.