# Ingredients:
→ Muffins
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
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
20 - Pinch salt
# Instructions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, thoroughly whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
03 - In a separate bowl, whisk eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogeneous.
04 - Pour wet ingredient mixture into the dry. Using a spatula, gently fold together until just combined to prevent overmixing.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center emerges clean.
06 - Remove muffins from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before glazing.
07 - In a small bowl, whisk sifted powdered sugar, maple syrup, 1 tablespoon milk, liquid smoke, and a pinch of salt. Gradually add more milk, a teaspoon at a time as needed, until glaze flows smoothly for drizzling.
08 - Once the muffins are fully cooled, drizzle generously with the smoked maple glaze. Allow glaze to set before serving for best texture.
