# Components:
→ Muffin Base
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 cup pumpkin puree (not pie filling)
13 - 1/4 cup milk
14 - 1 teaspoon vanilla extract
→ Streusel Topping
15 - 1/2 cup all-purpose flour
16 - 1/3 cup brown sugar, packed
17 - 1 teaspoon ground cinnamon
18 - Pinch salt
19 - 1/4 cup unsalted butter, melted
→ Glaze
20 - 1/2 cup powdered sugar
21 - 1 to 2 tablespoons milk
22 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease wells.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a large bowl, whisk granulated sugar, vegetable oil, and eggs until fully blended. Add pumpkin puree, milk, and vanilla extract, mixing until smooth.
04 - Add the dry mixture to the wet mixture and fold gently until just combined. Take care not to overmix.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture forms coarse crumbs.
07 - Evenly sprinkle streusel mixture over each portion of muffin batter.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of each muffin emerges clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
09 - In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled muffins.
