The Best Pumpkin Muffins

1. 1

   Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.

2. 2

   Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.

3. 3

   Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.

4. 4

   In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.

5. 5

   Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.

6. 6

   Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.

Streusel

1. 1

   Prepare your streusel by whisking together flour, sugars and cinnamon.

2. 2

   Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste, you want it to be nice and clumpy!

3. 3

   Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.

4. 4

   Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool in muffin pan for 5 minutes before carefully removing to a cooling rack to cool completely.

Glaze

1. 1

   If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins