For the Cinnamon Streusel

• In a medium mixing bowl, stir the flour, sugar, and cinnamon.
• Cut in the cold butter with a pastry cutter or a fork.
• Then, use your fingers to squish the butter into the streusel until it comes together and is crumbly. Set aside.

For the Pumpkin Muffins

• Preheat the oven to 425 and line two muffin pans with 16 total liners.
• In a large mixing bowl, whisk together the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, buttermilk, and vanilla.
• Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Fold together using a rubber spatula. Don’t over mix.
• Use a large ice cream scoop with a trigger to portion the muffin batter into the prepared pan. The liners should be almost filled to the top.
• Top each muffin with about 2 tsp of the cinnamon crumble.
• Bake at 425 for 5 minutes, then lower the oven temperature to 350 and continue to cook for another 20-22 minutes, or until a toothpick comes out clean. Allow to cool.

For the Maple Glaze

• In a medium mixing bowl, whisk the powdered sugar and cinnamon.
• Stir in the maple syrup and vanilla extract until smooth.
• Add in the heavy cream a little at a time until you reach your desired consistency.
• Pour the glaze over each muffin right before serving.