Preheat oven to 325 degrees . Coat two 12-cup mini-muffin pans with cooking spray. In a medium bowl, toss apples and sugar. In a small bowl, whisk egg, oil and vanilla. In another medium bowl, whisk both flours, baking soda, pumpkin pie spice, nutmeg and salt. Add egg mixture to apple mixture; stir to coat. Mix in flour mixture, then fold in pistachios. Divide batter among muffin cups, filling three-quarters full. Bake until a toothpick inserted in center of muffins comes out clean, 10 to 13 minutes. Let cool on a wire rack. Run a knife around edges to release.