Ingredients
1¾cupsall-purpose flour,(220 grams) spoon & leveled
1tspBaking Soda
2tspground cinnamon
1tsppumpkin pie spice
½tspsalt
½cupcanola oil,(120 milliliter) or vegetable
½cupgranulated sugar,(100 grams)
½cuppacked light sugar,(100 grams) or dark brown
1½cupscanned pumpkin puree,(340 grams)
2large eggs,at room temperature
¼cupmilk,(60 milliliter) at room temperature
¾cupall-purpose flour,(94 grams) spoon & leveled
¼cupgranulated sugar,(50 grams)
¼cuppacked light sugar,or dark brown
1tsppumpkin pie spice
6tbspunsalted butter,(86 grams) melted
1½cupsconfectioners’ sugar,(180 grams)
2tbsppure maple syrup,(30 milliliter)
2tbspmilk,(30 milliliter)
Preparation
Preheat oven to 425 degrees F (218 degrees C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
Pour the wet ingredients into the dry ingredients then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them almost full.
Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix.
Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
Bake for 5 minutes at 425 degrees F then keeping the muffins in the oven, reduce the oven temperature to 350 degrees F (177 degrees C).
Bake for an additional 16 to 17 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.
Cover tightly and store at room temperature for 1 to 2 days or in the refrigerator for up to 1 week.
