Pumpkin Muffins are moist, pumpkin-spiced treats topped with a crunchy cinnamon streusel and finished with a sweet cinnamon maple glaze.

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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin with nonstick spray.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, sugar, milk, and vanilla extract until smooth and well combined.
Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until the batter comes together. Avoid overmixing.
Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!