RESERVE 1 Tbsp. sugar. Mix remaining sugar, flour, cereal, baking powder, pumpkin pie spice and salt; set aside.
RESERVE 2 Tbsp. apple juice. Blend remaining juice, milk, egg, margarine and vanilla until well blended. Stir into dry ingredients just until moistened; stir in apple. Spoon into 9 greased 2-1/2-inch muffin pans, mounding slightly.
BAKE at 400°F for 18-20 minutes or until toothpick inserted in center comes out clean. Remove from pan; brush tops with reserved juice and sprinkle with reserved sugar. Serve warm.
