1. Preheat the oven to 350° F, and line a muffin pan with cupcake liners.

2. In a bowl, add in 2 cups all-purpose flour, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tsp. pumpkin spice, 2 tsp. baking soda, 1 tsp. baking powder, and 1/4 tsp. salt. Whisk until combined.

3. In a large separate bowl, add in 15 oz. pumpkin puree, 3/4 cups flavorless oil, 1 tsp. vanilla extract, and three large eggs. Beat with a hand mixer until smooth.

4. Now add your dry ingredients into the wet ingredients, and beat until fully combined. Don’t overmix!

5. Evenly scoop batter into each cupcake liner.

6. To make the streusel topping, in a small bowl, add in 3/4 cups all-purpose flour, 1/4 cup white sugar, 1/4 cup brown sugar, packed, 1 tsp. pumpkin spice, and 6 Tbsp. melted butter. Mix with a fork until small clumps form.

7. Generously top your muffins with the streusel, and bake them in preheated oven for 20 minutes.

8. Meanwhile, to make the glaze whisk together 1 cup powdered sugar, and 2 Tbsp. milk.

9. Once out of the oven, drizzle on the glaze, and enjoy!