Directions

1. Preheat the oven to 425°F. Line a standard 16 muffin tins with liners.
2. Sift or whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
3. Whisk in the vegetable oil, milk, eggs, rum extract and vanilla extract until no dry spots remain.
4. Add the white sugar, brown sugar and pumpkin puree until mixture is blended, but do not overmix.
5. Pour the batter into each muffin well ¾ of the way full.
6. Top with streusel topping.
7. In a mixing bowl, combine the flour, sugars, pumpkin pie spice, cinnamon and melted butter until a crumbly mixture has formed.
8. Top each muffin with approximately 1 1/2 tablespoons of streusel, gently pressing into the tops to adhere.
9. Bake for 5 minutes, then without opening the oven, reduce the heat to 350°F and bake for an additional 16-17 minutes or until they pass the toothpick test.
10. Remove from the oven and allow to cool for 3-5 minutes.
11. Whisk together the sugar, cinnamon, and milk in a bowl until smooth.
12. Pour the icing into a piping bag or plastic bag and cut a tiny hole at the end of the bag. Drizzle over each muffin.
13. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!