Preheat the oven to 350°F.
Line a 12-cup muffin tin with muffin liners.
Make the prune puree: Add 4 oz. pitted prunes (about 2/3 cup) and ¼ cup hot water to a blender or food processor and blend until smooth. Adjust water as needed to get a smooth, thick consistency. Set aside.
Whisk together the flour, sugars, baking soda, baking powder, cinnamon and salt together in a medium sized mixing bowl.
1 1/2 cups all-purpose flour, 1/3 cup sugar, 1/3 cup brown sugar, packed, 1 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. cinnamon, 1/2 tsp. salt
In another bowl, whisk together the prune puree, applesauce, eggs, milk, oil and vanilla.
1/2 heaping cup unsweetened applesauce, 2 large eggs, 1/3 cup prune puree, 1/4 cup milk, 1/4 cup canola oil, 1 tsp. vanilla extract
Fold the wet ingredients into the dry ingredients just until no more flour pockets remain. The batter will be thick.
Evenly divide the batter into the prepared muffin tin.
Bake for ~16-18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.
Stir together the ingredients for the glaze in a small bowl and drizzle over the tops of the cooled muffins and enjoy!
1/2 cup powdered sugar, 1 Tbsp. milk, 1 tsp. vanilla extract