1-Gathering Your Tools and Ingredients: First, preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease it lightly. Measure out all ingredients like the 1 3/4 cups all-purpose flour and 1 1/4 cups canned pumpkin puree to make the process smooth.

2-Gathering Your Tools and Ingredients: Next, mix the dry ingredients in a large bowl: whisk together 1 3/4 cups all-purpose flour, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. This step ensures even distribution of flavors.

3-Combining Wet Ingredients: In another bowl, whisk the wet ingredients: 2 large eggs, 1 cup granulated sugar, 1/2 cup canola or vegetable oil, 1 1/4 cups canned pumpkin puree, 1 teaspoon vanilla extract, and 1/4 cup apple juice or milk until smooth.

4-Combining Wet Ingredients: Pour the wet mixture into the dry and stir gently until just combined to avoid tough muffins. Divide the batter into the muffin cups and add the crumb topping made from 3 tablespoons granulated sugar, 1/3 cup packed brown sugar, and other topping ingredients.

5-Baking and Finishing: Bake for about 20 minutes until a toothpick comes out clean, then cool and drizzle with icing from 1/2 cup powdered sugar and a dash of cinnamon mixed with milk. For storage, follow tips like keeping them at room temperature for up to 2 days. Learn more about pumpkin’s benefits.