# What you'll need:
→ Muffins
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground ginger
11 - 2 large eggs
12 - 1 cup pumpkin purée
13 - 1/2 cup vegetable oil
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Smoked Maple Glaze
16 - 1 cup powdered sugar, sifted
17 - 2 tablespoons pure maple syrup
18 - 1 to 2 tablespoons milk
19 - 1/4 teaspoon liquid smoke (hickory or applewood, to taste)
20 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until fully blended.
03 - In a separate bowl, whisk together eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth and homogenous.
04 - Pour the wet ingredients into the flour mixture and gently fold together until just combined. Avoid overmixing.
05 - Divide batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
06 - Remove muffins from oven and allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
07 - In a small bowl, whisk powdered sugar, maple syrup, 1 tablespoon milk, liquid smoke, and a pinch of salt until smooth. Add additional milk, a teaspoon at a time, until glaze reaches desired drizzling consistency.
08 - Drizzle smoked maple glaze generously over fully cooled muffins. Allow glaze to set before serving.
