• Preheat oven to 350°F, and line a 12 cup muffin pan with cupcake liners.

Cinnamon Streusel

• In a small bowl, combine the flour, melted butter, granulated sugar, brown sugar, cinnamon, and salt.
  ½ cup all-purpose flour, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
• The mixture will be thick. To make the streusel, pinch off some pieces of dough to place on the unbaked muffins.

Muffin Batter

• Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed for 3-5 minutes until fluffy. Next, add the eggs, vanilla extract, and pumpkin puree.  Mix on low speed until combined.
  ½ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 2 large eggs, 1 ¼ cups canned pumpkin purée
• Then, add the flour, salt, baking powder, baking soda, pumpkin pie spice. Continue to mix until just combined but not over mixed.
  2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 tablespoon pumpkin pie spice
• Use a scoop or measuring cup to portion the batter into the lined muffin pan (about ½ to ⅔ full).
• Top with the cinnamon streusel and gently press into the batter.
• Place the pan into the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow to cool completely before topping with glaze.

Drizzle

• In a small bowl, combine the powdered sugar and milk. Add additional milk to reach desired consistency.
  6 tablespoons powdered sugar, 1 tablespoon milk
• Drizzle over baked and cooled muffins.