1-First, prepare the toppings to get ahead. Mix the streusel ingredients that’s 3/4 cup all-purpose flour, 1/3 cup granulated sugar, 1/3 cup light brown sugar, and 1/2 teaspoon ground cinnamon then stir in 1/4 cup melted butter until it forms a crumbly texture; set it aside. For the cinnamon swirl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon and set that aside too. This sets the stage for those layers of flavor we love.

2-Next, preheat your oven to 425°F and line a 12-count muffin pan with liners or grease each tin for easy removal later. In a large bowl, whisk together the dry batter ingredients: 3/4 cup all-purpose flour, 1/2 cup cake flour (or all-purpose if substituting), 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Add 2 large room-temperature eggs, 2/3 cup vegetable oil, and 1 cup pumpkin puree, then gently mix until no flour streaks remain be careful not to overmix for the best texture.

3-Now, assemble the muffins for that signature swirl and crunch. Spoon about 2 tablespoons of batter into each muffin cup, sprinkle 1/2 teaspoon of the cinnamon sugar mixture over it, then add another 2 tablespoons of batter to fill the cups about 3/4 full. Top each one with the crumbled streusel, pressing it lightly to help it stick. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 15-17 more minutes, for a total of about 20-22 minutes. Let them cool in the pan for 10-15 minutes before adding the optional glaze, which you make by whisking 1 cup powdered sugar, 2 teaspoons milk, and 1 teaspoon maple flavoring until smooth and drizzling it over the tops.