• Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
• Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
  ¾ cup (170 g) unsalted butter,½ cup (100 g) granulated sugar,¼ cup (50 g) light brown sugar
• Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
  2 large eggs,1 cup (240 g) canned pumpkin puree¹,2 Tablespoons milk,1 ½ teaspoon vanilla extract
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
  1 ¼ cups (156 g) all-purpose flour,¾ teaspoons baking powder,¾ teaspoons baking soda,½ teaspoon salt,2 teaspoons pumpkin spice,½ teaspoon ground cinnamon
• Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
• Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.

Streusel

• Prepare your streusel by whisking together flour, sugars and cinnamon.
  1 ¼ cup (156 g) all-purpose flour,½ cup (100 g) light brown sugar tightly packed,⅓ cup (66 g) sugar,¾ teaspoon ground cinnamon
• 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!
  6 Tablespoons (85 g) salted butter³
• Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
• 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

• If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
  ½ cup (65 g) powdered sugar,2-3 teaspoons milk