Preheat oven to 375°F.

Line a 12 capacity muffin tray with baking cups.

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.

In a large bowl, whisk together the oil and brown sugar.

Add eggs (one at a time) to the oil sugar mixture, whisking as you go.

Whisk in the applesauce and vanilla extract.

Fold in half of the flour mixture.

Stir in the buttermilk.

Fold in the remaining flour mixture until just combined.

Gently stir in the apple pieces.

Scoop the batter in the muffin tins and tap the pan on the counter a few times to release any air bubbles.

Bake for 25-30 minutes or until a toothpick comes out clean after being inserted in the middle of the muffins.

Let cool for about 15 minutes and the remove the muffins from the pan and place on a cooling rack.

Make the glaze during the cooling process.

In a large skillet, cook the bacon to your preferred crispness. Remove the bacon to a paper towel-lined plate.

Drain the majority of the rendered bacon fat.

Over medium-low heat, melt the butter in the skillet the bacon was cooked in.

Stir in the maple syrup, Bourbon, and brown sugar, mixing until the the sugar is dissolved.

Add the bacon to the maple/butter sauce.

Place a few pieces of bacon on each muffin and drizzle the maple sauce over the muffin.