These Pumpkin Cinnamon Streusel Muffins start with a fluffy pumpkin spice muffin base that is layered with a cinnamony swirl, topped with buttery cinnamon streusel, and finished with a sweet maple glaze. These are sure to be your new fall favorite!
0 Cinnamon Streusel: In a mixing bowl, combine the flour, sugars, and cinnamon. Add the melted butter and mix with a fork until the mixture is fully combined and crumbly. Set aside.
1 Cinnamon Swirl: In a small bowl, combine the sugar and cinnamon. Set aside.
2 Pumpkin Muffin Batter: Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners, or grease each tin lightly with cooking spray. Set aside.
3 In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, salt, and spices. Add the eggs, oil, and pumpkin and gently whisk just until no streaks of flour remain.
4 Scoop half of the muffin batter into the prepared muffin tins using a 2 Tablespoon (size 30 or 1 oz.) cookie scoop. Sprinkle each tin of batter with about ½ teaspoon of the cinnamon sugar mixture, then add another 2 Tablespoon size scoop of the batter. The tins should be about ¾ full. Crumble streusel over the top of each muffin and gently press it down into the batter to keep it from falling off during baking.
5 Bake the muffins for 5 minutes at 425°F. Leave the muffins in the oven and reduce the temperature to 350°F and bake for another 15-17 minutes. The muffins should bake for a total of 20-22 minutes. Allow muffins cool for 10-15 minutes before glazing.
6 Maple Glaze: Whisk together the powdered sugar, milk, and maple flavoring until well combined. Once the muffins are slightly cool, use a whisk or a spoon or drizzle the glaze over the top of each muffin. Serve and enjoy!
